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

Here’s big George, our leader

Here's big George, our leader. A master butcher who has been in the meat game for three decades. Knows his way around a kitchen, too. And a BBQ, and a woodfire oven, and a smoker. Drop into the shop and say hi to him today! #george #masterbutcher #boss #dulwichillgourmetmeats #marrickvilleroad
April 22, 2016/by George Papanicolaou

Having a BBQ this Anzac Day long weekend? Check …

Having a BBQ this Anzac Day long weekend? Check out these grass fed, free range French-trimmed cutlets, and on the right, a beautiful lamb rack. Plenty in store today and tomorrow. #lamb #anzacday #longweekend #bbq #freerange #grassfed #dulwichillgourmetmeats #marrickvilleroad
April 22, 2016/by George Papanicolaou

Delivery of free range capretto goat from Yarram, …

Delivery of free range capretto goat from Yarram, in south-east Gippsland, Victoria. The perfect meat for a curry, a stew or a tagine. #dulwichillgourmetmeats #goat #capretto #freerange #slowcooked #stew #curry #tagine
April 22, 2016/by George Papanicolaou

Here’s a pic of Necta in training with his …

Here's a pic of Necta in training with his Australian Steelers teammates earlier this week. The boys will take on Great Britain, New Zealand and France in the World Butchers' Challenge in September. Who thinks the Aussies have the goods to take the title? #worldbutcherschallenge #steelers #australia #butcher #skills #dulwichillgourmetmeats
April 21, 2016/by George Papanicolaou

Need inspiration for tonight’s dinner? Check out …

Need inspiration for tonight's dinner? Check out this. Repost via @conjurupfood "Delicious duck Ragu using @burrawonggaian duck with ConjurupFood mix and water - simple delicious no additives or preservatives #cleaneating #foodporn healthy #vitamins #iron #lowfat #healthyfood #healthyeating #duck #australia #bestproduce #lunch #finedining #restaurant #colour #aesthetic #foodlover #foodie #lifestyle #foodpic #instapic #picoftheday #foodporn #GPRepost,#reposter,#notetag @conjurupfood
April 21, 2016/by George Papanicolaou

Bacon for breakfast on a Thursday? Don’t mind if I …

Bacon for breakfast on a Thursday? Don't mind if I do! #dulwichillgourmetmeats #pastureraised #pork #nitratefree #bacon #thursday #breakfast #marrickvilleroad
April 20, 2016/by George Papanicolaou

Can you tell we’re proud of our boy?

Can you tell we're proud of our boy?!! Repost via @pokeaustralia: "At Poke we choose to only use quality and ethically raised meats 🐷🐮🐔 That's why we only work with @dulwichhillgourmetmeats Meet Necta our butcher 👏🏼👌🏼 He's just been accepted on the Aussie butcher team to compete against the rest of the world 🙌🏼👏🏼👏🏼👏🏼 Congrats Nec - well deserved. If you're around Dulwich Hill (and we suggest even if you're not!) go check out their amazing range. The new store is set to open in 4 weeks time. We'll post pics once it's ready. It's looking fab! #butcher #meats #ethical"
April 20, 2016/by George Papanicolaou

Just a pie

Just a pie. A meat pie that's been thawed and baked. Except it's better than that. Because at @dulwichhillgourmetmeats we always fill our pies with quality ingredients. These were made with wagyu beef from @gundooee_organics. All killer, no filler! #wagyu #beef #pie #comfortfood #dulwichillgourmetmeats #marrickvilleroad #meatpie #gundooee
April 19, 2016/by George Papanicolaou

Thanks to those ‘poke pioneers’ at @pokeaustralia …

Thanks to those 'poke pioneers' at @pokeaustralia for this vid of our sizzling shefties. These Cypriot-style sheftalies are made with pork, onion, parsley and spices and wrapped in a spidery web of caul fat. The ultimate pork sausage! #poke #dulwichillgourmetmeats #family #cyprus #hawaii #sheftalia
April 19, 2016/by George Papanicolaou

Anyone for roasted lamb? This rack was marinated …

Anyone for roasted lamb? This rack was marinated in olive oil and garlic, seared to seal in the juices and topped with a rosemary and seeded mustard mix, which formed a delicious crust after baking. #dulwichillgourmetmeats #lamb #grassfed #freerange #roast #dinner
April 19, 2016/by George Papanicolaou

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