Gondwana Unveils Butchery at Kalahari Farmhouse

Gondwana Collection Namibia has officially opened its newly built butchery at Kalahari Farmhouse in Stampriet, replacing a facility that had been in use for more than 15 years. The new centre introduces a state-of-the-art meat processing, storage, and packaging infrastructure, ensuring world-class standards while supporting Gondwana’s growing network of lodges.

Photo credits: Gondwana Collection Namibia 

The facility produces a variety of products including premium cuts, sausages, polonies, and Namibia’s famous dried and cured meats such as biltong. By increasing internal capacity, Gondwana reduces dependence on external suppliers, strengthens quality control, creates employment, and invests directly in the surrounding community. The butchery is powered by solar energy, with water supplied by an artesian well. All wastewater passes through a natural filtration system before being reused to irrigate the lodge’s lawns and gardens - part of Gondwana Collection’s commitment to responsible resource management.

 Photo credits: Gondwana Collection Namibia 

More than 20 staff from local communities are employed at the facility, and surplus meat is donated through the Gondwana Care Trust’s MealForTwo initiative, supporting food-insecure households. In addition, a portion of the meat is sourced from local free-range farmers, strengthening rural economies and supporting sustainable supply chains. The butchery is part of Gondwana’s broader self-sufficiency model, which also includes rewilding efforts, on-site gardens, and ecosystem conservation projects. Together, these initiatives reduce import dependency, boost food security, and create meaningful local economic value, setting a benchmark for how tourism can contribute to development. 

Photo credits: Gondwana Collection Namibia 

While guests may never step inside the butchery itself, its impact is felt in every Gondwana lodge. The produce and meats prepared here ensure fresher meals, consistent quality, and authentic Namibian flavours at the table. For many international visitors, this is more than just dining; it is an opportunity to connect with the land and people through the food they enjoy.  Beyond the plate, the butchery represents Gondwana’s philosophy that tourism should leave positive footprints. Every steak, sausage, or slice of biltong carries with it a story of sustainable sourcing, reduced environmental impact, and direct benefits to local communities. In this way, guests are not only travellers in Namibia but also contributors to a model of tourism that values people, place, and planet.