We are a family owned Smoke House and Charcuterie makers, producing a distinctive range of natural products with minimal additives.
We use high quality West Australian meat, from free range and grass fed animals of traditional breeds to make our range.
Our products are handmade to our recipes, from herbs and spices, freshly ground in house.
We use a traditional smoking technique with shavings from local fruit trees such as apple. This imparts a subtle, sweet, smokey flavour and aroma. All ingredients used to cure or flavour our products have no artificial, colourings or flavours.
Western Australian pork producers produce nearly 53,000 tonnes of pork per annum, in innovative production systems under high animal welfare conditions. Producers make significant investments in research and development aimed at continuously improving eating quality of WA grown pork. WA pork producers play a vital role in maintaining Western Australia's high animal health status and reputation as a producer of quality livestock and livestock products.
Western Meat Packers was established as a family-owned and run enterprise by Rod and Shana Russell in 1983 and the company has since grown to be WA’s leading family owned beef processing company, with an annual turnover of $150 million and employing 450 people across its Osborne Park processing and packing headquarters, Margaret River abattoir and Bibra Lake value adding facility.