Fire Meat Smoke began in 2019, born from Matt’s deep love for exceptional food and his passion for sharing it. With South African roots and a keen understanding of biltong and droewors, he dedicated himself to perfecting his craft. Using only the finest meats and spices, he honored South Africa’s tradition while meeting the high standards of Aussie meat lovers. During tough times, his son JP brought fresh energy to the business, helping transform biltong-making into an art.

What started with biltong and droewors soon expanded into premium meats, driven by Matt’s love for charcoal and open-fire BBQ. Small-scale ethical sourcing quickly evolved into a full range of meats, including Fire Meat Smoke’s signature sausages—crafted with bold flavors and uncompromising quality to elevate any BBQ or meal.

At Fire Meat Smoke, exceptional meat starts with ethical sourcing. We’ve walked the paddocks of Cape Grim in Tasmania, handpicking suppliers across Australia to ensure top-tier quality. But premium quality doesn’t mean premium pricing—we balance affordability with excellence, making great meat accessible to all.

In an industry full of shortcuts, Fire Meat Smoke stands for bold, refined, and elevated BBQ. From handcrafted biltong to one-of-a-kind sausages, we prove that great meat is more than just a meal—it’s an experience. Our promise? Every cut we sell reflects our care, research, and dedication.