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Forums › Off topic › Cured meats sent to NZ

dpw



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Topic # 96576 31-Jan-2012 13:40 Send private message

We have some friends in Argentina who would like to send us some cured meats, such as Salame Tandilero, Bondiola, etc. What's the regulations on such parcels coming to NZ? I had a quick look through MAF but couldn't see any guidelines on such things. I also had a look at Customs but they're all about tariffs and such. It's all a bit confusing.

Has anyone received such things from overseas?

Thanks,
D.




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  Reply # 575314 31-Jan-2012 13:52 Send private message

dpw, pretty sure its a no go. I know you cannot bring in biltong from South Africa even if its vacuum sealed. Judging by the horror stories on those airport/border control shows I think salami etc is in the same boat. Besides its heavy so its probably not worth sending. twh

dpw



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  Reply # 575315 31-Jan-2012 13:54 Send private message

tchart: dpw, pretty sure its a no go. I know you cannot bring in biltong from South Africa even if its vacuum sealed. Judging by the horror stories on those airport/border control shows I think salami etc is in the same boat. Besides its heavy so its probably not worth sending. twh


Thanks T, I suspected as much... and the biltong thing really seals it.




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  Reply # 575891 1-Feb-2012 14:09 Send private message

No imported meat allowed. Just to stir up customs I tried to bring in a tin of corned goat from Tonga some years ago. They were going to chuck it till I pointed out that it was actually "Made in NZ". After some deliberation they decided to let it through.

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  Reply # 576138 2-Feb-2012 01:04 Send private message

Definitely a no go. Last year we tried to bring in a tin of confit du canard (duck in fat) made in France. We declared it amongst other things and it was confiscated even though we pointed out to the officer that you could buy the exact same thing down town - albeit at a much greater price! We were told that "an importer would have a special license".... Seemed mighty strange and unfair to us. We had bought two cans, but left one can here in London just in case, so we ate that last Sunday!

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