MY Butcher Superstore owner Barry Flower isn’t afraid to ham it up this Christmas.
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“In my eyes, we are the best butcher in Ballarat,” he said.
Mr Flower has seen an influx of orders for his hams after relocating his business to the CBD.
My Butcher was on Sturt Street for a decade before moving to Stockland Wendouree. The business is now on Curtis Street.
“We start preparing our hams about three weeks beforehand,” Mr Flower said. “It’s hard to prepare any earlier than that.”
Don Smallgoods and KR Castlemaine hams are sold at the butcher.
My Butcher doesn’t prepare its own hams ahead of Christmas.
“That way I can control the quality, so if something is not right, we take it back (to the supplier),” Mr Flower said. “I can tell by the colour of the ham and whether there is too much fat ... people don’t want to pay for fat.”
He said the commercially prepared Christmas hams were consistent in flavour.
“It’s also a time thing, (boutique hams) take a lot of time to do properly.”
Pork rolls have also been popular leading up to Christmas.
“People love the crackle; they love the crunch. We use free-range Australian Otway Pork,” Mr Flower said.