Arthur reported working for two years to perfect both his smoking technique and cure. He announced the product as ready after it was tasted by a travelling Canadian who pronounced it the best smoked trout he had ever experienced. Butts continues to produce Smoked Trout to Arthurs recipe and the resulting product remains as a testament to Arthur’s creativity and persistence.
That tradition continues today with Butts producing a growing range of high quality smoked/cured fish and meat products using traditional and contemporary recipes. Whilst our process’s have moved on from open fires we retain the original smoke oven in our smoke house as a connection to the values of the Butt family. These values include a focus on an authentic taste experience which emphasises the natural flavours of the meats & fish and the care of the smoking process. Accordingly, Butts use no artificial smokes, flavours or fillers. We use local produce as much as possible and the wood for our ovens is sourced from fallen Red Gums from Murray River flats near Albury.
The current custodians of the business are husband and wife team Anthony Ainsworth and Marie Bucher. Anthony has spent over 30 years studying and working with Food and Agriculture in Australia and Asia and is passionate about bringing the best of Australian grown produce to the plates of our customers. Butts is also supported by Smoke Master Jeremy Conlan. Jeremy was born in Country NSW and trained as a Chef in Sydney before moving back to the Albury region where Butts has been fortunate to have him become part of our business.