'Smokin' Wellington butcher captures pork market

By Karen Bailey and Mark Griggs
Updated January 1 2021 - 12:58am, first published December 27 2020 - 10:00pm
Rodney Dowton with two of his homegrown and cured hams in his Wellington butcher shop. He will produce more than 100 hams to sell before Christmas. Photo: Mark Griggs

WHEN it comes to value adding, particularly for the smaller pork and bacon producers, the Australian pig industry is finding its feet and adopting new ways to market product often using direct relationships with butchers.

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