Inspired by the Barossa’s culinary pedigree, a fresh crop of talented and energetic food producers are on the scene.
Each week we meet a new producer and find out more about their history, produce and importantly how best to enjoy it!
Schulz Butchers
Schulz Butchers has been an Angaston institution since it was opened by A.C. Schulz in 1939. An advocate for the Barossa’s distinct food heritage well before it was fashionable, this butcher has become renowned throughout Australia for traditional Barossa smallgoods, using traditional curing and smoking methods.
Schulz Bacon is wood smoked for two days using redgum and mallee. The aroma of the smokehouse as you walk past the shop is a sensory experience without compare.
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They have received numerous industry awards over the years but perhaps the most revealing have been in 2011 and 2012, when Schulz Bacon was named “Best Australian Bacon.”
Schulz Butchers has remained true to its humble origins, open for customers from the early hours of the morning, six days a week. It is a warm and friendly place, just like the butcher shops of old. Stop in for a visit, say hello to Peter and his team and try bacon the way it used to taste.
The Products:
Award winning cured and smoked meats including bacon, ham, mettwurst, sausages, white and black puddings
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Fresh beef, lamb and poultry
Pates and condiments
Availability:
At the shop, open 5 ½ days a week
Bacon available in supermarkets in South Australia and selected shops throughout Australia
The Bite:
Voted Best Australian Bacon in 2012 & 2011
For more information visit www.barossa.com
