Meatsmith's Ham-Raiser

Thu 23rd January, 2020 – Sat 25th January, 2020
273 Smith Street Fitzroy 3065
Andrew McConnell has enlisted a few mates to create limited-edition glazes – including Guinness, mustard and maple, and clove, honey and Sichuan – to help raise $40,000 for bushfire aid.

If you’re looking to extend Christmas ham season and lend some much-needed support to bushfire-affected communities across the state, Meatsmith can help you.

The fancy butcher, owned by Andrew McConnell and Troy Wheeler (former head butcher at Peter Bouchier), is selling 200 hams from Glen Eyrie Rare Breeds Farm, which rears rare and heritage breeds.

The hams have been brined for three days with juniper, caraway, bay and cloves, then smoked for 14 hours, and will be glazed with special recipes by chefs Stephanie Alexander (Guinness, mustard and maple) and Annie Smithers (marmalade and Dijon), Melbourne Food and Wine Festival creative director Pat Nourse (clove, honey and Sichuan), and Andrew McConnell himself (spiced maple and amaro).

The six to seven kilo hams usually retail for $300, but these are going for $200 apiece, and you can donate extra at checkout if you choose. Meatsmith is sending 100 per cent of the proceeds to the CFA and the Victorian Bushfire Appeal.

Order online for pick up at Meatsmith Fitzroy between Thursday January 23 and Saturday January 25.

More information here.