From Paddock to Plate. “Havoc” was conceived written on a red napkin over dinner in 1999 by Ian & Linda McCallum- Jackson the plan of taking Free Range Pigs from the paddock to the plate to enable traceability and the general public continuation of supply with security of provenance was the aim.
By 2003 they were ready, pigs in the paddock butchers organised and off they went to the Otago Farmers Market with the first pig made into bacon and fresh cuts.
Skip to 2011, a lot of hard work and fun later. “Havoc” now produce a full range of Bacon, Ham, Sausages and Gourmet Pork Cuts alongside some specialist deli products. This year they have taken the title of Supreme Winner of the Cuisine Artisan Award for their Yorkshire Black Bacon.
Their shop and butchery is in Waimate, South Canterbury or they can be found at the Otago Farmers Market on Saturdays or the Timaru Farmers Market in Caroline Bay on Sundays.
The “Havoc” commitment to superior product backed up by happy pigs treated with highest integrity leads to the ultimate in eating experience.