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All price are plus GST.

Slaughter Charges

  • $75 Single
  • $50 Two or more each

Processing Charges

  • $1.15 per kg to process/package
  • Domestic Bacon
  • Bacon – shoulder, loin and leg bacon $16.00 per piece
  • Belly bacon $12.00 per piece
  • Wild bacon
  • Shoulder, loin, leg and bellies $12.00 per piece
  • there are x8 Pieces that can be made into bacon)
  • Your Bacon Will Be Vacuum Packed in family size packs
  • Ham
  • Whole or cut in 1/2’s $20 each
  • Cut into 1/3rd’s $25 each
  • Sliced Ham $30 each
  • Vacuum Packed in Family Sized Packs
  • Pickled Pork
  • $6.00 per roll

Small Goods

Check here for small goods prices


$5 processed & packaged per animal
No Charge - collected and left on property in customer container



Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear


  • 1.5 to 2 pounds venison loin, trimmed of silver skin
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
  • 3 tablespoons olive oil
  • 1 cup crème fraîche
  • 2 tablespoons freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh
  • chives or parsley
  • juice and zest of 1 lemon


Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.