Meat ‘n’ More Butchery customers are sweet for the business’s cured hams this festive season. 

Manager Paul Boyer said pineapple-cured hams were popular at the Alfredton business. 

“We use a pineapple cure, which we mix with the brine solution,” Mr Boyer said. 

“We start with a fresh leg of pork, pickle it in brine for one week, hang it out to dry and then smoke it.” 

Meat ‘n’ More’s in-house hams are the first to feature in The Courier’s 12 Hams of Christmas series, which begins on Wednesday. 

The butcher sells two types of ham: the in-house creations and the pre-ordered Bertocchi.

So far, there have been 20 orders for Meat ‘n’ More’s half-leg of ham.

“We’ve prepared about 50 of our own,” Mr Boyer said. 

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“We get about 10 to 12 Bertocchi hams per week.” 

The butcher also offers turkey, seafood and pork.

“We do a roll of roast pork, which we are well-known for,” Mr Boyer said. “We can also get fresh seafood, from the Apollo Bay Co-Op.” 

Mr Boyer said he was fond of a traditional Christmas dinner.

“A lot more people are opting for barbecues and seafood,” he said.

Meat ‘n’ More also supplies its Christmas meats to a number of Ballarat restaurants, including the Park Hotel, City Oval Hotel, Jackson’s and Co and Ballarat Golf Club.