A small abattoir on the NSW south coast is encouraging people to become more self-sufficient, by producing food in their backyard and slaughtering their own meat.
Phillip Wolf, of Bega Valley Gourmet Meats, says it can help break the dominance of the major supermarkets and increase the quality of the food people consume.
He also believes that despite rising production costs for meat processors, small private orders can be profitable for abattoirs.
"What we're trying to do is say to people, 'you've all got a backyard; a lot of you are complaining about the freshness of the food coming through the food chains and the supermarkets'," he said.
"You can actually do something about it. You can grow your own veggies in the backyard and you can run some chooks."
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