Barossa Fine Foods
Food in Adelaide

Retain up to date with the latest specials, new products and local events. In 1939, behind 15 years in the industry, he opened his own shop. Business went healthy until the shop was entirely leveled during the Second World War. In the first Hans worked in a quarry on the jackhammer to earn sufficient money to support his family. He learn to make the very alike small goods that his great-uncle learn 48 years earlier. After traveling the country and managing factories in Darwin and Sydney following the sale of Bavaria Small goods, Franz came back to Adelaide in 1991 to start his own insignificant goods business. He bought a shop in the Central Market called Barossa Pleasing Foods producing trivial quantities of product on his parents farm below the Barossa reservoir, never imagining it becoming the business it is today. In 2001 the fourth generation of the Knoll family trivial goods makers began work at age 16. Today Dieter Knoll is in charge of the daily insignificant goods production and is continuing the family tradition of making tall quality product made to traditional recipes. From a single shop in 1991, the business has grown to have 8 retail outlets and a fresh factory facility that supplies product Australia wide. While our production has increased significantly, we pride ourselves on staying correct to our traditional hand processing methods and to never compromise on the quality of our little goods. Celebrating 25 years in 2016 with over 200 staff and family and the most diverse product ranges in the country, Barossa Pleasing Foods has become the market leader in award-winning insignificant goods.

A moderate ground spotless pork sausage seasoned with sage and nutmeg. A pork based lenient ground sausage with hickory smoke flavor, a hint of capsicum, herbs and generous cheese. A medium ground sausage with coriander, paprika and a hint of garlic. Packed matured spotless pork offensive sausage with sweet paprika and chili. Desirable ground smoked and cooked sausage with onion, garlic and cardamon. Smoked and cooked sausage with garlic, paprika, cracked pepper, cheese and crushed chili medium hot. Smoked and cooked sausage with our own unite of garlic, cracked pepper mixed spices and cheese. Smoked and cooked sausage with garlic, cracked pepper, caraway and cheddar cheese. Vulgar ground smoked and cooked sausage with paprika, garlic, cracked pepper and caraway. A customary South Australian fine deli meat of pork and beef, smoked and cooked, with pepper and nutmeg. Smoked and cooked sausage with our own blend of garlic, cracked pepper and mixed spices. Conventional polish product made in a large coil, cooked and smoked with paprika, garlic and cracked pepper. A smoked and baked coarsely ground beef and pork sausage in a instinctive 28mm casing, minimally processed with a rustic seasoning. Smoked and baked pork and beef salami in a automatic casing with paprika and garlic. A adult flavored salami, with cracked pepper and sweet paprika in a white casing. A conventional Italian deli meat, made from pork and seasoned with nutmeg and coriander. Full muscle double smoke leg ham with rind. A packed muscle smoked leg ham coated in an onion and garlic mix, with rind and chubby removed. A topside muscle ham, double smoked with a traditional sweet curing mixture. Lean eye of pork loin, traditionally cured and double smoked. Rind on belly bacon, mildly cured, double smoked and cooked. Dry salted mindless pork belly, cold smoked and heat treated with a huge balanced flavor. Hand made and decorated with cracked pepper in aspic. Lightly cured and double smoked, this product has a delicate flavor.