Welcome to the home of good food

At Dulwich Hill Gourmet Meats we put smiles on the faces of our customers by sharing our true passion for great food. Our pursuit of high-quality meats begins at the farm, where we build strong relationships with producers who share our values of ethical, sustainable and organic produce.

We are strong advocates for the dying art of nose-to-tail butchery, with skills passed down through four generations of artisan butchers. As well as our range of grass fed, organic and free range meats, we stock our own specialty handmade charcuterie and a selection of premium wholefood pantry items. Find us in the heart of Dulwich Hill at 483 Marrickville Rd.

We are taking orders for Christmas right now!

Whole hams, half hams, boneless hams

(all smoked in-house)

Whole free-range and organic turkeys

Turkey buffe, boneless turkey, turkey breast (plain or stuffed), turducken

Pasture-raised pork

Loin roast, pork shoulder roast, pork leg roast, pork belly roast, roast pork rack

Smoked!

Smoked duck breast, smoked turkey buffe, smoked chicken, smoked trout and smoked salmon

Whole pasture-raised ducks, whole goose, duck confit

And we have a choice of savoury stuffing (baby spinach with feta and pine nuts) and sweet stuffing (pistachio nuts with dry fruits and sage)

For more info, or to order, please phone us at (02) 9560 7745! 

Latest News

Our boy Necta heads to the Gold Coast tomorrow for …

Our boy Necta heads to the Gold Coast tomorrow for training camp with his Australian Steelers teammates, who'll compete in the World Butchers' Challenge in September. No doubt he'll do us proud. We always knew he had it in him! #worldbutcherschallenge #necta #steelers #australia #butcher #dulwichillgourmetmeats
April 18, 2016/by George Papanicolaou

Our porchetta roast

Our porchetta roast. Perfect for a dinner party or Sunday family lunch. Tallabung pasture-raised pork loin (bone removed) with chilli seeds, herbs, garlic and lemon zest. Amazing. #porchetta #pastureraised #pork #loin #dulwichillgourmetmeats #roast
April 18, 2016/by George Papanicolaou

Six-hour slow cooked ragù

Six-hour slow cooked ragù. Made with Tallabung pasture-raised pork mince and a few lamb bones and offcuts, which added loads of flavour. We had this with fresh fettuccine but works just as well in lasagna, a meat pie or even a moussaka. #dulwichillgourmetmeats #slowcooked #ragu #lamb #pork #pastureraised
April 17, 2016/by George Papanicolaou

Ingredients ready for a slow-cooked pork mince and …

Ingredients ready for a slow-cooked pork mince and lamb bone ragu. #slowcooked #ragu #pork #lamb #dulwichillgourmetmeats
April 17, 2016/by George Papanicolaou

Here it is

Here it is! Dana's dinner. Thanks for posting @dteahan! Looks perfectly cooked. #dulwichillgourmetmeats #dryaged #grassfed #beef #ribeye #coldsmoked
April 16, 2016/by George Papanicolaou

And @dteahan’s detail shot to top it all off

And @dteahan's detail shot to top it all off. What a treat! Great to see our customers' passion for food is as great as ours. #weloveourcustomers
April 16, 2016/by George Papanicolaou

Dana’s ribeye goes from the cold smoker to the pan

Dana's ribeye goes from the cold smoker to the pan! This pic posted by @dteahan earlier. Finished product to follow. #dulwichillgourmetmeats #grassfed #dryaged #beef #ribeye
April 16, 2016/by George Papanicolaou

Cannot wait to see what becomes of this bad boy

Cannot wait to see what becomes of this bad boy! Repost: "@dteahan: Evolution of a @dulwichhillgourmetmeats #dry #aged #ribeye part one #cold #smoked"
April 15, 2016/by George Papanicolaou

Necta prepared this beautiful aged beef ribeye …

Necta prepared this beautiful aged beef ribeye steak for our customer Dana this morning. @dteahan we'd love to see a pic once you've cooked this! #grassfed #ribeye #steak #dulwichillgourmetmeats #marrickvilleroad #saturday
April 15, 2016/by George Papanicolaou

The protein

The protein: Tallabung pasture-raised pork tenderloin fillet, wrapped in prosciutto with fresh sage. The salad: apple, radicchio, greens, walnuts and blue cheese with a zesty dressing of orange juice and peel, Dijon mustard, white wine vinegar and EV olive oil. #pork #pastureraised #dulwichillgourmetmeats #healthy
April 14, 2016/by George Papanicolaou

Repost

Repost: '@adamandashleigh : Always worth the visit to this little butchery. Serving locally, grass fed and organic meat and animal products.' Thanks for the plug guys! @dulwichhillgourmetmeats
April 14, 2016/by George Papanicolaou

Repost ‘@sonomabakingco

Repost '@sonomabakingco: Sonoma Miche, it's a beautiful thing (all 1.6kg of it).' We love this stuff! Sonoma bread available daily at @dulwichhillgourmetmeats #sourdough #miche #dulwichillgourmetmeats #artisanbakery
April 14, 2016/by George Papanicolaou

Stocking up for the weekend? Necta has been busy …

Stocking up for the weekend? Necta has been busy preparing these: Butterflied leg of grass fed, free range lamb with garlic, fresh rosemary, Greek oregano, Himalayan rock salt, lemon and extra virgin olive oil. #lamb #grassfed #freerange #greekstyle #dulwichillgourmetmeats #marrickvilleroad
April 13, 2016/by George Papanicolaou

Here’s another pic taken in January at our …

Here's another pic taken in January at our longtime home, no. 483 Marrickville Rd. Did you know George's dad bought the shop more than 30 years ago? It's now been demolished but Sam and the boys from @timber_technicians are making us a shiny brand new shop, which we'll fill with our full range of gourmet meat and smallgoods. #dulwichillgourmetmeats #marrickvilleroad #butchers #fourgenerations #nosetotail
April 13, 2016/by George Papanicolaou

What’s dinner at your place tonight? We’re having …

What's dinner at your place tonight? We're having chicken involtini (with prosciutto, spinach, feta and ricotta), our pork, caramelised beetroot and smoked chilli sausages, and grass fed New York steak. #dulwichillgourmetmeats #meatlover #wednesdayfeast
April 13, 2016/by George Papanicolaou

Ever made #cheese at home? This is an easy one to …

Ever made #cheese at home? This is an easy one to start on. Ricotta actually means 're-cooked' in Italian, but this simple version is done by adding two cups of cultured buttermilk to eight cups of milk and a teaspoon of sea salt. Heat slowly until almost boiling, then turn off the heat and keep in a warm place for 30 mins. A curd will form and you can use a slotted spoon to transfer the curd into jars. And that's it! Can keep in the fridge for a couple of weeks, but ours never lasts more than a couple of days. The better the milk, the better the ricotta. We used @country_valley full cream, which we stock at the shop. #dulwichillgourmetmeats #homemade #ricotta #countryvalley #marrickvilleroad
April 13, 2016/by George Papanicolaou

Beef ribeye

Beef ribeye. Arguably the tastiest quick-cooking cut on the cow. We pan fried this with a 'healthy' amount of butter and a sprinkling of salt. #ribeye #grassfed #organic #steak #delicious #dulwichillgourmetmeats #marrickvilleroad
April 12, 2016/by George Papanicolaou

Thanks to Phillip @le_masurier for this pic

Thanks to Phillip @le_masurier for this pic. Pork belly with pomegranate molasses. As Philip said, so simple yet so tasty. Might have to cook on up ourselves some time this week! #dulwichillgourmetmeats #porkbelly #marrickvilleroad #tallabungpork #pastureraised
April 12, 2016/by George Papanicolaou

Tried our caramelised beetroot and smoked chilli …

Tried our caramelised beetroot and smoked chilli sausage? A real crowd pleaser. Multiple award-winning. Some customers travel from the other side of the city just for these. We most commonly do them with pork, and occasionally with wagyu beef. #dulwichillgourmetmeats #sausage #wagyu #pork
April 12, 2016/by George Papanicolaou

Midweek lamb roast? This is free range, grass fed …

Midweek lamb roast? This is free range, grass fed lamb loin, boned out and seasoned with Himalayan rock salt, garlic, extra virgin olive oil, Greek oregano and rosemary. #lamb #freerange #grassfed #roast #dulwichillgourmetmeats #marrickvilleroad
April 11, 2016/by George Papanicolaou