Queenstown residents Matias Mautone and Nicolas Karlsson, originally from South America, both grew up with a strong passion for their culinary heritage.
Mr Mautone watched his father make sausages on a farm in Uruguay.
Before arriving in Queenstown five years ago, Mr Karlsson took a course in the art of handmade sausage production in Argentina.
Last week, the team's signature rosemary and lamb sausage won a silver award at the Great New Zealand Sausage Competition.
Mr Mautone said he and Mr Karlsson began experimenting with family recipes a couple of years ago, and tested the flavours on friends.
"We would take the feedback from our friends and try again. After a while, people started to talk about how amazing they tasted," he said.
The duo unveiled their refined sausages at the Queenstown farmers market last summer, and then took their recipes to festivals and markets across the region.
"We started getting more and more orders on our website from clients we had built up at the festivals and markets ... we knew we had something," Mr Karlsson said.
The shop, in Hylton Pl, off Gorge Rd, opened six weeks ago, and is open 10am to 2pm Wednesday to Friday.
Mr Karlsson hopes success will grow to a level where they can commit full-time to the shop but, at present, they are both still working in hospitality jobs to make ends meet.
A third member of the team, who has been loosely dubbed the "accounts manager", Ulrike Zokh, from Germany, has brought a European influence to the recipes.
"The product is South American and European recipes with a Kiwi twist," Mr Karlsson said.
Visiting the shop on Friday, Karyn Mill, a Queenstown restaurant owner, said she heard about the shop through friends and simply had to visit.
"As part of our food culture in Queenstown, we love having artisan products for people to enjoy ... This is great. We have to support these things in Queenstown," she said.
The sausages retail for about $12 per 500g.
Mr Karlsson said herbs were grown on site.
"Our aim is to keep the recipe simple using fresh produce and natural ingredients ...
"Unless people have been to South America, this will be an entirely new flavour."
