Ahhhh mettwurst. The delicious snackable meat stick that, thanks to a historically heavy German influence in South Australia, has become a ubiquitous part of many a lunchbox, grazing table or wine and cheese night.
And sure, plenty of Australians have an affinity for cured meat, but in Tash and Scott Goldsmith’s smallgoods store in Nuriootpa, you’ll find a shrine to charcuterie. You might say they’re a little obsessed.
Wooden shelves, as far as the eye can see, sit lined with mettwurst rolls, cutting boards, pickles and other meat-related gifts. Aging mettwurst hang from the ceiling. Occasionally there’s 72 hour-smoked redgum bacon to buy.
Meat isn’t just a pastime for this couple, it’s a borderline religion.
So of course, the Goldsmith’s know there’s a hierarchy when it comes to meat treats. And that a run-of-the-mill supermarket twiggy stick won’t always cut it with your most esteemed guests.
The Goldsmiths run an 100% authentic family business using small batch artisan crafting techniques to make exceptional quality mettwurst. Each roll has a distinctive flavour that reflects the uniqueness of the Barossa Valley, where they’re made.
Like a fine wine, The Goldsmith’s take the upmost care with each product to ensure a continuity of taste in every bite.
But isn’t a mettwurst just a fancy name for salami, you ask? Why should I even get excited out that?! Wrong. Let the Goldsmith’s school you:
“Salamis and mettwursts can be similar in looks however there are a few differences,” they say…
“Salami is a Pork product which is traditionally hung and naturally dried and cured in a cellar and is high in salts. Mettwurst is also a Pork product, however since having been introduced into Australia, beef has been added.
But when you dig a little deeper than what defines a mettwurst, there’s also a question of quality. The standards most producers hold themselves too, are not the same standards Steiny’s hold themselves to.
Most mettwurst producers generally use a 50% beef and 50% pork ratio to keep costs down. But that leads to a fattier product, leaving the consumer with fatty aftertaste.
Steiny’s, on the other hand, use a 70% beef and 30% pork ratio. And they insist on only 100% premium Australian grass fed angus beef and 100% premium Australian pork to ensure big quality and low fat.
The Goldsmiths are suckers for tradition, and never compromise on making things the old-fashioned way. They’re true artisans, committed to small batch techniques, hand making every single mettwurst they sell.
If that sounds time consuming, it’s because it is. But the Goldsmith’s know the value of time in relation to quality.
There is, however, a chance to go bold with flavours. And this is where Steiny’s excels again. Highlights include a chilli version, plus a very Australian kangaroo mettwurst. Plus, everything is dairy and gluten free.
If you’re in the Barossa stocking up on Christmas wine, it’s worth stopping in at this gorgeous little mettwurst shop. Leave with a few sticks and up your #plattergram game.
Steiny’s is open extended hours over the Christmas period – every day from 10am until 4pm, in fact… We reckon a day trip could be on the cards this weekend.