Hell Pizza set to launch another wild item
New pizza set to be released in stores starting 4th July.
Dubbed as "The Boomer," the new pizza is the latest installment in the Hell wild pizza series.
The pizza features tender strips of wild kangaroo rubbed in native Australian spices, complemented by char-grilled Peppadews, Macadamia nuts & cream cheese served on a spiced salsa base.
“We have put a lot of effort into fine-tuning the ingredients for this pizza,” says Hell Pizza General Manager Ben Cumming. “We’ve been trying all sorts of different wild meats, and settled on wild kangaroo primarily because it makes a damned tasty pizza, but it also ticks the sustainability box, it’s a premium meat option being high in fibre and low in fat, and it will probably be something totally new for our customers to try.”
A marketing campaign will ensue with the launch, hinting of a quirky campaign Hell Pizza is known for.
According to the chain, like the wild rabbit pizza, which launched the wild pizza series, wild kangaroo is both a sustainable food source and ethically harvested. The chain has sourced 670kg of wild kangaroo meat from Queensland, NSW and expects to sell around 6,500 pizzas.
Customers are advised to get in quick as stocks are not expected to last much beyond 2-3 weeks.
“When we introduced the wild rabbit pizza, there was a lot of interest around ethics and sustainability from the New Zealand public. We are sure the wild kangaroo pizza will spark more public debate, and we’re very confident that the pizza stacks up on flavour and ethical grounds.”
“Kangaroos are very well managed in Australia, which means you can eat it with a clear conscience,” adds Cumming. “Each year, government authorities estimate kangaroo populations and then give a quota. It certainly hasn’t dented the numbers. They are still one of the most abundant large wild land mammals on earth with around a million in the wild. Many veterinary and animal welfare groups, conservation organisations and ecologists support the kangaroo harvest and it even has RSPCA approval.”
