There’s no shortage of wild deer in Fiordland. They’re a pest. And for Chris Thorn, a lifelong hunter and gatherer, they’ve also always been an opportunity.

Most venison in New Zealand ends up cooked or hot-smoked. Chris wanted something different, more in line with the old-school European methods, where meat is naturally cured, dried, and aged to perfection. It’s not the easy route. It takes time, skill, and a deep understanding of how salt, smoke, and air transform wild meat into something truly special. 

In 2014, he started Venison Small Goods, tinkering away with recipes and techniques, refining the delicate balance of organic herbs, spices, and just the right touch of free-range pork fat to give his venison salami that perfect texture. By 2015, it was time to go all in. With Sally by his side, Gathered Game was born.

Their venison salami and deer sticks quickly caught the attention of those who know their food. By 2017, they’d taken home Artisan Producer of the Year at the New Zealand Food Awards and earned a Cuisine Artisan Award for their innovative approach. But accolades aside, what really matters is that first bite - the rich, deep flavour of properly aged, wild organic venison, made with nothing but natural ingredients and years of figuring it out.

Chris always reckoned that if you’re going to eat meat, you should know where it comes from. Not in the vague “somewhere out there” sense, but really know. So, every pack of Gathered Game salami has a batch number. Punch that number into their website, and you’ll get the full story - the specific wild deer, the hands that processed it. It’s transparency in its purest form and a connection back to the kai. Every animal is sourced from licensed, sustainable sources, processed in an MPI-certified facility, and crafted into premium small goods with the utmost care. Just wild, nutrient-rich venison, high in protein, iron, and flavour.