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Noel Womersley has a solid technical background and extensive experience both here and overseas. Five years ago he set up a thriving business which is proving invaluable for those who require personal input into the manner in which their stock is processed for family consumption. Noel is passionate about the quality of his product and has designed his operation with flexibility in mind, so that he can meet your needs, whether it is the style and size of cuts, your choice of seasonings, gluten or msg-free, time of ageing or your choice of curing technique. Now with another new chiller he can age meat for at least 7 days, making for a tasty tender product. No more taking pot luck over store-bought steak!

The range of services is designed to remove all the hassles of home kill:

  • Mobile fully equipped abattoir
  • A ‘drop your stock off’ option (no mess or trauma at home)
  • Advice for those not sure about killing readiness
  • All wild game processing
  • Advice on breeds and stock numbers for blocks
  • Hampshire boar for hire (no need to keep your own all year round)
  • Spit roast hire – great for family functions
  • Top quality smallgoods – real manuka smoked saveloys, coarse or finely ground sausages made with your choice of seasonings
  • Dry cured salamis made with your meat
  • Dry cured bacon provided sliced and vacuum packed
  • Hams cured in honeydew brine, manuka smoked and cooked until sweet

All beef, pork, lamb and venison cuts are labelled and come to you frozen ready for the freezer. Chops are free-flow in thick freezer bags.

“I need to give customers what they want,” says Noel. “That means that there is much more dialogue, more understanding of family needs, whether it is all about the flavours required, the leanness of the mince or the size of the roast portions.” With business expanding there is an increasing need to provide for a wider area, and already Canterbury Home Kill Services deliver (local areas excluded) to collection points as far away as Hanmer Springs.

Conveniently sited at 26 Merton Road a couple of minutes west of Rangiora off the Oxford Road, it is a simple matter to drop in and discuss your needs with Noel or one of his team. It’s a winner all round – you get the cuts of your own meat custom-processed – wholesome, flavoursome, tender and of course at a much better price.


Three-hour Pork Belly

servings 6

Cook time: 3 hours Prep time: 10 minutes


  • 2 tbsp fennel seeds
  • 1 tsp black peppercorns
  • 1 small bunch thyme, leaves only
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
  • 2 lemons


Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes.

Braised red cabbage with apple Slice 3 onions into half-moons and sweat in 2 tbsp olive oil until soft. Add 4 peeled and roughly diced Bramley apples and 1 shredded large red cabbage to the pan. Season, stir and cover with a lid. Turn the heat down and stew for 1 hr, or until cabbage is tender. Check every now and then, adding some water if the pan is looking a bit dry. Remove the lid and stir in 100g soft brown sugar. Add 100ml red wine vinegar, cook for 10 mins until evaporated, season to taste and serve.