LOCAL butchers were “humbled” to receive numerous awards at a regional South Australian competition staged in the Riverland last weekend.
Butchers from across the region competed in the Australian Meat Industry Council regional Sausage King and Smallgoods competition, held at the Renmark Club on Saturday.
Warburton’s Butchers operator Emma Hawkes said claiming all three placings in the gourmet sausage category – which included 22 entries – was a highlight of the event.
“We were excited to see Renmark host the regional division of the Sausage King awards (and) to take home six places in our home town makes us proud,” Mrs Hawkes said.
“The cherry on top for us was the trifecta – of all three places – in the gourmet sausage class of the awards.
“The Riverland butchers outperformed all the other towns and this really goes to show the calibre of butchers we have.”
Riverland Country Style Meats operator Brett Gebhardt – whose business won five awards – said he began experimenting with smoked meat products last year.
“It’s quite humbling because we’ve only dabbled in smoking for the last 10 months,” Mr Gebhardt said.
“Last Christmas was my first leg-on-the-bone cook, so to come away with first prize was amazing.
“We do a heat-treated mettwurst which is a little bit different in cooking, but the flavours and concepts are the same.”
Local judges for the competition included Chaffey MP Tim Whetstone, Renmark Paringa Mayor Neil Martinson, Renmark Club chef Josh Henschke and Murray Pioneer journalist Hugh Schuitemaker.
Rollbusch Quality Meats operator Nigel Rollbusch said his three awards – which included best bacon and best fritz – reflected a growing demand for smallgoods.
“We’re very happy to get the best bacon, because we’re starting to push that into cafes, pubs and clubs as much as I can,” Mr Rollbusch said.
“The Barmera shop has a very big production area, and I’ve upgraded the machinery to do big lots of ham, bacon, and fritz as well.
“Everybody wants that stuff now. It’s going back to the old school stuff.”
Berri North Meat Store operator Shane Muller said receiving recognition for his fermented mettwurst – which requires a licence to make – was personally rewarding.
“It took me four years to get my licence, so it was a long process,” Mr Muller said.
“It’s made in the traditional way. A lot of them these days are heat-treated, whereas mine is fermented uncooked.
“I’m the first one to be able to do it since they brought licences in 10 years ago.
“I’ve been wanting to get to more craft stalls to sell it, so this is a sign it’s not too bad of a product.”