Hanna Frederick’s venison chocolate truffles are made from dark chocolate and ground salty dried meat. The opening taste is said to be smokey, followed by a strong chocolate taste, then a salami flavour to finish.
The small sausage-shaped treats are being served as a starter at New Zealand's Meat Industry Association conference.
This is not the first time chocolate has found a meaty mate, however.
Last year Chicago-based chocolate maker Vosges cause a stir when its Mo’s Bacon Bar, which combines chocolate with salt and chunks of smoked bacon, made its first trip across the Atlantic o the UK. It sold out within 48 hours of arriving at Selfridge’s four London stores – despite its £5.99 (€7.10) price tag.