New Zealand's self-declared "sausage capital" is in danger of losing its claim to fame after its renowned high street butcher closed down.
For decades, the tiny Southland town of Tuatapere on the fringe of Fiordland has laid claim to having the best bangers in the land.
The handmade hog casing sausages have been a must-have for any traveller passing through the rural hub on the Southern Scenic Route from Invercargill to Te Anau.
Tuatapere Sausages are even listed in the AA travel guide's "101 Must-Do's for Kiwis".
But now the town - population of 582 - has opened itself up to competition from other centres.
Butcher Tony Gillies closed down Tuatapere Sausages a few years ago. He sold the celebrated trademark and the secret recipe to nearby Tui Traditional Butchery.
But Tui recently shut its doors, and now the town is without a butchery.
"It's a bit of a blow," said local councillor George Harpur. "We still have the title but it's a bit fictitious at the moment."
The butchery's closure is representative of the struggles faced by many rural New Zealand towns, Mr Harpur believes.
Four Square Tuatapere owner Aaron Challis, himself a trained butcher, sells Hellers sausages and Leckies saveloys. But he's planning to make his own gourmet sausages.
"I think it's reasonably important to keep the tradition going," he said.
Hamish Preston, president of Retail Meat NZ which promotes independent butchers, hopes someone will take up the baton.
"It's a real blow for the town that there's no one producing sausages locally. Retail Meat NZ has over 180 members and I'm sure they'll all agree there is most definitely an opportunity in rural Southland."
The favourite pub and fish 'n' chip shop of Venture Southland's tourism team leader, Warrick Low, are still selling stocks of Tuatapere sausages. But they will soon run out.
"It's concerning to me as a sausage eater," said Mr Low.
"Food is fundamental to any tourist's experience. Southland is well-placed to cater for the traveller's palate with Bluff oysters, Stewart Island crayfish, Orepuki pies and, until recently, Tuatapere sausages.
"That is now in jeopardy. It's upsetting, but we're hopeful someone will take it over and we'll look forward to the barbecue when they come back."
