Join The Tattooed Butcher on a tantalising journey into the world of porchetta! Watch as James expertly bones out a succulent pork belly, demonstrating the art of scoring (it’s easier than it sounds!), and roll it into an unctuous masterpiece. Plus, get invaluable tips on keeping your knives razor-sharp and ready for culinary excellence.
My butchery career started 12 years ago as a night shift worker in a small butcher shop, from there I learnt the basics and managed to work my way up into a butchery apprenticeship at the age of 17.
Six months into my apprenticeship I entered my first competition which really opened my eyes and instantly got me hooked! From there, I competed in multiple competitions across New Zealand gaining a massive amount of knowledge and experience and eventually created opportunities to work alongside the best in the country.
Fast forward to 2021 and I have now competed in countless competitions across the world, I have also been a multiple Upper North Island butcher of the year winner and most recently been crowned the 2020 NZ Butcher of The Year, against some of the best in the country.
I have also had great success in the individual side of butchery competitions and been a member of the Sharp blacks (NZ butchery team) Since 2019, getting the chance to represent my country in The World Butchers Challenge.
With my butchery knowledge also comes my love for cooking, quite often spending my weekends playing with flavour combinations and getting the opportunity to grow my skills with some of the Beef & Lamb ambassador chefs in my spare time.
In 2019 "The Tattooed Butcher" was born when I walked on stage in a butchery competition in Sydney and has stuck ever since! This has now turned into my business giving me the opportunity to do demos, brand ambassador work, clothing and most recently my own knife range.
