Welcome to Basecamp, home of the original manuka wood smoked venison salamis and smallgoods. Basecamp is a boutique salami business owned and operated by Bill & Bridget Hensley. In 1992, Bill Hensley, founder and originator, named his company ‘Basecamp’. He chose the name, ‘Basecamp’ for two reasons: as a deer hunter, pig hunter, possum trapper, and eel fisherman, Bill had spent the large part of his early working years in camps in the New Zealand bush and secondly, because he believed that to build a business successfully one needs a firm foundation.

Bill’s recipes and smoking methods have remained unchanged since he began production. He copied from an old Italian recipe, converting it to modern day ingredients and smoke-cooked the salamis in the old traditional way. This craft form has made Basecamp’s salamis unique in their texture and flavour. Bill also wanted to provide a quality product at a price that made it affordable to the majority of New Zealanders. Today, Basecamp’s products are as popular as ever.

Having moved to Katikati in the Bay of Plenty in 1995, Basecamp has a hunter’s division which manufactures salamis from hunter’s wild game. Venison and other game meats are frozen down, packed in chilly bins and sent to Basecamp from all over the country. Up to 1,000 salamis a week are made for hunters from all over New Zealand.

The trophy stags and their hinds graze in the paddocks that surround Basecamp. They are a constant source of interest to visitors. As the seasons change the stags grow out their antlers in preparation for the breeding season in March/April. Later on in the year the stags cast their antlers and the velvet begins to grow again. The antlers will continue to grow larger each year until the stag reaches the prime of his life.

On the edge on the Kaimai Forest Ranges, Basecamp Country Shop & Smokery is a short drive off State Highway 2. The unique setting has unspoilt views of the Kaimai Forest Ranges. Visitors can view the hand-built smoke houses and may even catch a glimpse of trophy stags or wild boar grazing in the paddocks along the driveway.

Open hours: Monday to Thursday 9am – 4pm and Friday 9am – noon