Store owner Anthony and assistant Lucy chat with another happy customer.

Butt’s Gourmet Smokehouse traces its history back to the early 1930’s when the current business premises were first established as a butchers shop and delivered to local customers from the back of a horse and cart.

In the 1950’s the business was taken over by Arthur Butt and the Albury Wodonga region had become a home to many European migrants who arrived via the Bonegilla Migrant Centre on the edge of the Hume Weir.

These new citizens expanded both the demand for small goods and the knowledge of how to make them.

Arthur expanded the business into small goods and then, prompted by requests from local fisherman and access to high quality local trout, Arthur embarked on a process of experimentation to develop a truly great smoked trout.

Store owner Anthony and assistant Lucy chat with another happy customer.

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.