My family, the Hecks, have a proud tradition in the art of butchery.
It started in the 1850s as a butchery and restaurant in
the southern German town of Diedesheim. Ever since, my family
developed new and perfected traditional German sausage recipes
and handed them down from generation to generation. What
has also been passed on was the passion to the German way
of sausage making.
In 1925 my grandfather Robert Heck moved to Heidelberg, one of Germany’s most beautiful cities. He started his own butchery shop, then leaving the prospering business to my father Günter Heck in 1960. While my two brothers left the family trade, I decided to stay, following my ancestors’ tradition in the German butcher business.
My wife and I always had the urge to live in another country. Driven by our “wanderlust”, we took the challenge in 2004 and moved to beautiful New Zealand with our two young sons.
Settling in Christchurch we noticed the demand for quality sausages and smallgoods. Aiming to bring the best of Germany’s authentic art of butchery and sausage making to our new environment, we opened ‘Heck German Smallgoods Ltd’ in 2006. We handpicked Canterbury farmers to supply us with premium New Zealand meats, ensuring only the very best ingredients will be used in our products.
We are continuously upgrading our equipment and expanding the product range, while keeping the spirit of a family operation, where every single item is passionately handmade, to turn a simple meal into a culinary delight.