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Grange Smokehouse
Smoking is one of the oldest techniques for preserving and enhancing meat, and we are proud to carry on that heritage. Our process is designed not just to create flavour, but to elevate every cut that enters the chamber. Great smoked smallgoods begin with great meat. Each product starts with carefully selected cuts chosen for their marbling, fat coverage, and texture. The preparation stage is where the groundwork is laid, beginning with curing. This step is essential for both food safety and flavour development, ensuring every piece is ready for the smokehouse.
Once the meat is cured, it is seasoned with blends that match its character. Bacon might receive a mix of brown sugar and black pepper, while cabana might be blended with paprika, garlic, and spices for warmth. This stage takes time, but it allows flavour to penetrate evenly before the meat is smoked. Our butchers treat this step as carefully as they do the smoking itself, because it sets the tone for the finished product.
Our smokehouse is designed for precision. Temperature, humidity, and airflow are carefully controlled so that flavour develops slowly and evenly. With the capacity to handle up to half a tonne of meat, our smokehouse allows us to produce at scale while staying true to small-batch quality and attention to detail. Each batch is monitored by our team from start to finish, making sure that colour, aroma, and tenderness develop exactly as they should.
The goal is balance. The smoke should enhance, not overwhelm. By maintaining consistency across every batch, we can promise that your favourite smallgoods taste exactly as you expect every single time.
Smoking takes time, but the results are worth the wait. We use natural hardwood smoke to slowly infuse flavour into every cut. Some products spend just a few hours in the chamber, while others stay for days to reach their peak. The temperature stays low and steady to protect the tenderness of the meat, while the smoke works gradually to build a deep, layered flavour.
Different woods are chosen for different effects. Fruitwoods like apple or cherry produce a soft, sweet smoke that complements ham and bacon beautifully. Stronger hardwoods add a bolder note for robust sausages and specialty smallgoods. This balance of wood, temperature, and time is what gives our smoked products their signature flavour.
When the process is complete, the transformation is striking. The colour deepens, the aroma becomes rich and inviting, and the taste is savoury and complex. Our smoked products are made to be part of everyday life. Imagine smoky bacon for breakfast or cabana on a grazing board. But they are also special enough to serve for Christmas, Easter, and weekend entertaining.
Our smokehouse is part of what makes Grange Meat Co. unique. Each batch carries the character of the smoke, the seasoning, and the care of the people who made it.When you choose Grange Smokehouse products, you are choosing food made with patience and respect for the craft. From bacon and ham to sausages and specialty smallgoods, every bite carries the flavour of tradition and the quality of a butcher who takes pride in their work. We invite you to taste the difference for yourself.
