METTWURST
BAROSSA BRANDY
CHILLI
CRACKED PEPPER
TRADITIONAL PLAIN
ORIENTAL
ANGUS BEEF 100%
MUSTARD
BAROSSA SHIRAZ
TRADITIONAL GARLIC
HERB & SPICES
SHIITAKE MUSHROOM
KANGAROO 100%
KELLERMEISTER- (BAROSSA) PORT
Salami's and Mettwurst's can be similar in looks however there are a few differences. Salami is a Pork product which is traditionally hung and naturally dried and cured in a cellar and is high in salts. Mettwurst was traditionally Pork however since introduced into Australia in the mid 1800's, beef has been introduced. Today Mettwurst producers generally use 50% Beef and 50% frozen imported Pork and recently have been increasing the Pork content to reduce costs.
Steiny's will not compromise on quality and uses a 70% Beef (100% Australian Grass Fed Angus Beef) and a 30% (100% fresh Australian Pork).
Steiny's Mettwurst's and Sticks are less than 10% fat, low in salts and sugars, no artificial colourings or flavours, all gluten and dairy free and traditionally heated and smoked with redgum.
BEEF JERKY
ORIGINAL
MILD CHILLI
HOT CHILLI
EXTRA HOT CHILLI
Australia is currently saturated with Beef Jerky these days as it is a popular snack food from Service Stations, Pubs/Clubs and Supermarkets. There are many styles and flavours however Steiny's has limited the range to four. Steiny's uses only 100% Australian Beef Topside which is dried in our smokehouses for approximately 18 hours.
BACON & LACHSSHINKEN
Steiny's Short Cut & Middle Cut Bacon is produced from 100% Australian Pork and is brine soaked, not filled with water. Steiny's Bacon is smoked for 72 hours in using redgum sawdust. For those who have not yet tried it, your missing a flavour experience.
REDGUM SMOKED SALT
Steiny's Redgum Smoked Salt is acquired from saltpans in Australia. Our Salt isn't normal salt, but raw Salt Flakes which have not been through normal production which are perfect to use in our smoking process. Smoked for 72 hours, our Salt is perfect for sprinkling over anything to bring out the extraordinary flavour that it is and enhance any food.
