Salt & Smoke Coolangatta

Owner, Brad Pond,  is a second generation butcher who started out as an apprentice in his own dads shop at the age of 15. His extensive experience across shops in Newcastle, Sydney and the Gold Coast and his passion to deliver an outstanding product to each individual customer is the heart of what distinguishes Salt & Smoke as a true Artisan Butcher Shop.

You'll find a range of good quality, local pasture-fed beef that’s hormone and growth promotion free. The artisan butcher also offers Elgin Valley Chickens from the lush pastures of Mt Cotton, Free Range Pork, grass-fed Tasmanian lamb, and a signature range of gourmet sausages, handmade on site.

A must-see feature of the Salt & Smoke includes a custom-built Dry Age Room onsite for dry-ageing meats, lined with a Himalayan Salt wall, and a glass viewing room at the front of the store, with hanging artisan salamis and Jamon.