Lucia and Eddie, the auntie and nephew duo, has been supplying the local community and wider Auckland hospitality industry for the last 15 years. Grey Lynn butchers is famed for their sausages (Their Isterbad sausage is officially the best sausage in NZ), bacon, ham, and beef and they have won Metro’s best butcher of the year 4 times in the past decade!
Lucia had a career change from district health nurse to butcher and took over the shop 15 years ago, the shop was in a very bad state, the local community told them that the shop used to be one of the best butcheries in Auckland, and so the duo vowed to restore it to be its former glory, and began their journey.
Eddie Rodrigues likewise graduated with a double degree in politics and geography before embarking on his true calling as a master butcher. He’s been crafting and curing for a decade, driven by his perfectionist precision. “If it’s going to be done, it needs to be done right,”
Lucia and Eddie are self-taught butchers, constantly experimenting, gaining feedback from their customers and rigorously improving on their process and products, they have attracted a cult following not only with local foodies but have become a staple favourite among the chef community as well.
Quality is the lifeblood of Lucia and Eddie’s products, but Grey Lynn Butchers are prized for sourcing locally, from antibiotic-free, free-to roam chicken from Bird and Barrow to Mangarara Station beef in Hawkes Bay, which practices restorative agriculture and holistic grazing to ensure their livestock has a positive impact on the land and communities.
Connecting communities through the love of food
