Bacon Buttie Station grew from a butcher's simple idea at a Dunedin farmers market: put good bacon between slices of bread and serve it hot. Mike began with a gazebo and frying pan in 2002, the stall later expanded into a customised food truck, and the family opened its permanent Ward Street shop in 2012. That progression still shapes the business. The family butchers its own meat, while the shop keeps the food direct, generous and recognisably centred on pork.
The namesake buttie layers bacon with onions, relish, mustard and tomato sauce, with egg, cheese or mushrooms available to build it out. Beyond that starting point, the menu has fun with its theme. The Kiwi Burger uses a pork pattie with beetroot, onion rings, cheese and egg, while the Sunday Roast folds pork, crackling, hash brown, gravy and apple sauce into a toasted bun. Southern-fried pork appears in the South Pork burger, and smoked pulled pork meets creamy slaw in the Paullie.
Breakfast is a full part of the offering rather than an afterthought. Diners can keep things straightforward with eggs on toast or bacon and eggs, choose components for a smaller fry-up, or order the Big Brekkie with bacon, sausages, eggs, hash browns, baked beans, mushrooms and toast. Hot cakes take a sweeter route, topped with blueberries and maple syrup or paired with grilled banana and bacon. Coffee and a range of milkshakes make the shop useful for anything from a quick early meal to a relaxed weekend breakfast.
The rest of the menu stretches from ribs and loaded fries to hot dogs, wraps and a wider Flying Pig burger range. Vegetarian diners have the Pig-less burger, and gluten-free bread is available for the signature buttie, giving mixed groups a little more flexibility. The mood remains casual: settle in at the store or take the food away, choosing a compact snack or assembling a meal from the pork-heavy favourites that have carried the business from market stall to permanent station.
Address: 12 Ward Street, Dunedin 9016, New Zealand
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