Culinary Adventures
Comments 8

Big Bad Wolf – Gourmet Charcuterie


This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Chandler from The Chef With Red Shoes is the host for month’s event. If you have a blog and have cooked, eaten or experienced a new food this month, come and join this event.


I can’t remember where I read about Big Bad Wolf, but the idea of eating at a gourmet charcuterie (sha-koo-te-ree) had me swooning. Charcuterie refers to (mostly cured) meat products such as bacon (pancetta, prosciutto), ham, sausages and salamis, terrines and pâtés. Ham is one of my favourite things in the world and though I made bacon once I prefer to leave my small goods to the pros.

We visited Wellington last week and when I divulged this place with The Koala he was just as excited as me. It wasn’t our intention to eat alpaca, but it just turned out that way.

We dropped in for a nibble and beers on Sunday and Big Bad Wolf did not disappoint. We would have come again for dinner if they were open on Mondays.

A taste of alpaca

The alpaca (pictured centre front) wasn’t strong or gamey like I expected it to be. Instead, it was quite lean and mild similar to a very, tender trimmed of any fat, lamb. It was wrapped in cured pork so that would have added to the flavour. I would love to try their other alpaca dishes.


Come here for…

Gourmet artisan meaty delights. They are basically wizards of meat. They also do spit roast and big breakfasts. Can you imagine working at a place that keeps a pig on a spit out back? The self control the staff must have. Everything can be eaten in or taken away (either cooked or as is). If you want to try a little of all that is interesting, the charcuterie platter comes in $25 and $50 versions.

Unexpectedly wonderful…

The terrines and I’m sure there are a few other lovely surprises. Of what we ate, Turducken Dukkah was fun to say and even more fun to eat. The Koala’s favourite was the alpaca, almond and apricot terrine which was wrapped in a layer of pancetta.

The most interesting thing on the menu…

Where to start? Tahr (a Himalayan mountain goat) introduced to the Southern Alps of New Zealand. Also alpaca, eel and snail may raise some eyebrows. Duck ham or Salmon sausages sounded wonderful.

I would come back to try…

The alpaca bourguignon, the smoked eel ravioli, duck ham and salmon sausages for weirdo/cool factor. The spit roast pork sandwich with sauerkraut, and crackling for $8 sounds like a great value lunch.

The atmosphere is…

Clean and casual. Modern without being pretentious.

Expect to spend…

Between $8 for a spit roast pork sandwich to $70-ish for a 3 course meal with booze.

The service was…

Great and staff were happy to answer questions. There were plenty because the menu is freakin’ interesting.

Avoid if…

You have vegetarians among you or are in any way squeamish about nose to tail eating.

Big Bad Wolf
Address: 262 Wakefield Street, Wellington
Opening hours: Tuesday to Friday 9am ’til 7pm, Saturday and Sunday 10am ’til 3pm
Phone: 04 382 9111


  1. Thank you for this comprehensive review of The Big Bad Wolf. It sounds similar to The Carnivore Restaurant in Nairobi, Kenya. They have so many animals on the spit that the air is positively foggy from the smokey grills in the center. Definitely not a place for vegetarians, but a winner for those who indulge in meat.

    • Hi Eva! Yes, platters are fun for sharing. I don’t think I would have wanted to tackle a whole one on my own but shared was perfect. It’s also fun to discuss with someone and pick your favourites 🙂

  2. It looks great, the food I tried tasted good, the staff were switched on and attentive – and I think they are going to do very well. I think there is a real gap in the market for artisanal pork and meat products – a place to pick up something a bit out of the ordinary, and BBW just looks and feels proper. Everyone I have mentioned it to has been geed up over the idea of the spit roasted pork sandwich, and I can see it becoming a regular haunt.

  3. Pingback: Breaking Bread with Fellow Edge Growers | The International Poor Chef School Project

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