Two Port Macquarie-based independent butchers have pushed back at claims of skyrocketing ham and pork prices leading into Christmas.
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While they admit there has been a slight increase in pricing, it is minimal, despite reports in some metropolitan media.
And those increases are due to rising costs of grain feed and transport costs.
Marty Archer from Colonial Meats says local independent butchers are best placed to provide high-quality, locally sourced product.
"We buy all our pigs from Broadacres Piggery at Willawarrin," he said.
"They've been there for the last 55 years. We don't have a problem with supply; we don't have a problem with pricing.
"And that is the benefit for an independent butcher: we deal direct with a local producer.
"Costs have risen for pork products but that is due to an increase in grain prices. There has been no significant price rises in the last four months, despite what you may read elsewhere."
Port Meat Store's Larry Dickson also deals with a local supplier - from Millbank.
Despite the bushfires in that area, Mr Dickson says the supply line remains open for quality meat.
"There is too much negativity around about alleged high prices," he said.
"There has been a slight increase only. When you deal locally (with a supplier) there are no problems with getting product.
There has been a slight increase only. When you deal locally (with a supplier) there are no problems with getting product.
- Larry Dickson
"Overseas there has been a disease outbreak (African swine fever) but it is not in Australia.
"All this talk about exorbitant price increases is actually scaring people away.
"People are coming into the store and asking how much they will have to pay for hams and pork for Christmas."
Mr Dickson said transport costs had risen through the year forcing a slight increase in pricing.
The award-winning butcher shop turns over around eight pigs a week which are used to cook fresh ham and bacon on-site.
They also prep a further six pigs on a contract which are then forwarded to the Newcastle markets.
He also pushed back at the negativity.
"Our advice is to stick with a local butcher, especially the ones that cook on-site," he said.
"You are always assured of a fresh ham."
Mr Dickson said the businesses pig products are sourced from Kesby and Sons at Millbank near Kempsey and slaughtered at Casino.
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