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Fleischmeister

Fleischmeister, or Fleischermeister, is a German word for ‘meat master’ and is a qualification that can only be attained through many years of practice and theoretical study in Europe. There are only a handful of these masters in Australia.

Fleischmeisters use their knowledge of meats and ingredients to create flavours, which are brought out through traditional methods such as blending, curing, smoking and maturing.

As custodians of age-old recipes, the Fleischmeisters ensure quality by carefully monitoring and controlling each batch of smallgoods, all the while protecting the traditions of their craft.