The Naked Banger - "stripped to the basics" snarlers become a hot seller
By Ewan Sargent - Stuff
If you want to get your share of a huge food show crowd at your stall, fronting up as The Naked Banger lady really helps.
"It's a lot of fun. It's a starting point that knocks the barriers down and gets a conversation going," says Bronwyn Dering.
But it was her free-range, additive and filler free, high quality coarse sausages that had to close the deal and they did. People tried them, then bought them. Her stall sold out and she says the feedback was all good for the new challenge she launched for herself.
"We've been doing markets and shows all the way through with specialty products like haggis and black pudding and that sort of thing, and then we started making salamis for The Salami Guy six years ago."
Naked Banger seemed like what she was looking for and fitted neatly with her own approach of eating wholefoods "and food that is not processed and has no numbers in it".
"I enjoy selling people a great product. I enjoy the looks on their faces when they discover they really are great and you can have a sausage that's not full of all the other stuff. I loved all the buzz and everyone in your face."
Naked Bangers come in four flavours - three pork and a Moroccan lamb,which has cumin, coriander, ginger and with other "secret" ingredients. The Tuscan Pork sausage has parsley, fennel and cracked pepper; another features nitrate-free bacon and the third is a chorizo.
There's no retail outlet at Greendale, but the sausages can be found at Harewood Raeward Fresh and at Dering's stall at the Lyttelton Farmers Market on Saturdays. Dering's hoping to find more outlets soon.