Real wood, real smoke since the 1950s
Murray River Smokehouse began as the Albury smokehouse of the Butt family, who started smoking here in the 1950s. Arthur Butt's wood-smoked rainbow trout became famous, with customers including visiting Royals and Parliament House in Canberra. The original smoke oven is still part of how we work today.
Arthur Butt with our famous smoked trout.
In 2016 Anthony Ainsworth and Marie Bucher became the new custodians of the smokehouse. Our approach is simple: start with great Australian produce and let the smoke do the work.
- Hot smoked in wood-fired ovens over certified sustainable Australian hardwood. No liquid or artificial smoke.
- Cured with fermented celery instead of synthetic nitrites.
- No fillers, no artificial colours or flavours, gluten free and sugar free.
- Ingredients on the front of every pack, not hidden on the back.
- Free-range pork, turkey and chicken; pasture-fed lamb and beef, sourced locally where we can.
Hand selected, hand smoked.