Visit Elmar’s smallgoods in Highgate or Myaree to purchase a wide range of Elmar’s smallgoods including hams, roasts, salamis and German sausage in Perth. A range of smallgoods are also available to purchase at Elmar’s in the Valley, our award-winning restaurant in Perth’s Swan Valley.
Find out more about our range of German smallgoods in Perth.
Elmar’s Ham – Pork Knuckle, cured, smoked and cooked, very lean.
Gourmet Ham – Pork topside and silverside, cured and cooked. Low salt, mild taste.
Danish Ham – Pork topside and silverside, cured, smoked and cooked.
Black Forest Ham – Very lean pork leg pieces, cured, smoked and cooked. Low salt, very tasty.
Alpen Ham – Pork rump, cured, smoked and cooked. Very smokey taste with a thin strip of fat at the bottom.
Ham on the Bone (Christmas only) – Large leg of pork, cured, smoked and cooked. Boned with only the shank bone remaining. A very popular Christmas ham!
Roasts and beef
Roast Pork – Pork shoulder pickled and baked with crackle on top. Tasty but not salty.
Pastrami – Beef, cured, smoked and cooked with crushed coriander coating.
Poledwica (Kasseleraufschnitt) – Pork loin, cured, smoked and cooked. Very lean with light salt.
Roast Beef (rare) – A piece of roast beef, silverside or porterhouse. Seasoned and baked until rare inside.
Chilli Beef – Beef, cured, smoked and cooked, coated with crushed chillis. Very hot.
Ham Salami – A fine beef, pork and veal mixture, with large ham pieces inside.
Capsicum Salami – Fine meat with red and green capsicum pieces. Mild with a very nice capsicum flavour.
Jagdwurst – Medium coarse pork and veal mixture. Very nice taste with low salt.
Green Pepper Salami – Same as Jagdwurst but with mild green peppercorns.
Fleischwurst – Finely ground beef, pork and veal mixture that children love!
Tiroler – Jadgwurst with carraway seeds.
Meatloaf (Leberkaese) – Beef, pork and veal mixture, finely ground. Very nice hot when fresh from the oven, or reheated. Nice sliced thick and topped with fried onions and fried egg.
Pizza Meatloaf – Same mixture as meatloaf but coarser, with mushrooms, capsicum, peppercorns, cheese, ham pieces, herbs and pizza spices. Very spicy when hot, medium spice when cold.
Pork Brawn – Cooked pork meat in seasoned jelly. Also comes with carraway seeds.
Sour Brawn – Fine-cut pork meat mixed with cucumbers and vinegar.
Veal Brawn with Mushrooms – Chunky veal pieces in jelly with sliced mushrooms. Very lean, under 5% fat.
Hausm Blutwurst – Pork meat and pork fat cubes with seasoned blood base.
Smoked Bloodwurst Ring – Hausm Bloodwurst, smoked in natural skin. Also known as Black Pudding in England.
Tonguewurst – Bloodwurst but with different spices and whole pieces of pork tongue.
Kalbsleberwurst – Pate made from veal and pork very finely ground. A taste everyone likes!
Chicken Liverwurst – Pate made from chicken liver and pork, very finely ground, with a dash of brandy added.
Hausmacher Liverwurst – Coarse ground with pork, fresh herbs, spices and marjoram. Nice and chunky but still spreadable.
Smoked Fine Liverwurst – Same as Kalbsliverwurst but smoked in a natural skin to penetrate the pate.
Smoked Coarse Liverwurst – Same as Hausmacher Liverwurst but smoked in a natural skin.
Frankische Liverwurst – Medium coarse pate, very tasty with fresh herbs and spices. Not as coarse as Hausmacher but not as fine as Kalbsliverwurst. Smoked in a large natural skins.
Chilli Beer Sticks – Pork only, smoked. When soft – medium hot. When dry – hotter. When soft and heated in a soup or on a BBQ – very hot!
Dried Beef Stick – Thin strips of beef, cured, dried and lightly smoked. Very chewy, similar to Biltong.
Hungarian Hot Salami – Pork and beef, smoked, with a fine texture. Hot and spicy taste.
Hungarian Mild Salami – Pork and beef, smoked, with a a fine texture. Mild taste.
German Salami – Pork and beef, smoked, with a fine to medium texture. Mild taste.
Pepper Salami – German salami with dry green peppercorns. Medium spicy for people who do not like it hot, but do want it tasty. Not recommended for small children.
Cervelatwurst – Pork and beef, smoked, with a very fine texture, mild taste with mustard seeds.
Toscana – Pork and beef, smoked Italian style, tasty but not hot. Very coarse texture.
Landjaeger – Pork only, smoked and seasoned with red wine and carraway seeds. Tasty but not hot.
Tiroler Schinken – Pork leg (ham), very dry with a 1 year processing time. Should be sliced very thin, has a salty, smokey taste. Cured with bay leaves and juniper berries. Pressed to be flat.
Lachsschinken – Pork loin, salted and smoked. Very mild.
Nusschinken – Pork round steak, salted and smoke. Very lean, soft and mild. Goes very well with melons.
Schinkenspeck – pork rump, salted and smoked. The name comes from the little bit of fat (speck), that is under the lean part. A bit tastier but not as salty as Tiroler Schinken. Can be used as a substitute for bacon.
Mettwurst – Pork only, smoked. When soft: very good in soups with cabbage. When dry: perfect as nibblies. Very nice taste, not hot, but tasty with mustard seeds.
Onion Beer Stick – Pork only, smoked, nice flavour with onion.
Bacon – Pork belly with the loin, cured, seasoned, cooked and smoked.
Continental Bacon – Pork belly cured, seasoned and smoked, NOT cooked.
Kaiserfleisch – Pork belly, cured, seasoned, cooked and smoked.
Smoked Back Fat – Pork back fat, cured and smoked, ideal for soups and roasts and as a substitute to oil/butter.
Smoked Venison – Venison leg, salted (cured) and smoked. Very lean and dry. Light salty and gamey taste.
Smoked Beef – Beef topsie salted (cured) and smoked. 6 month production time.
Pork Chorizo – 100% pork, smoked, has a coarse texture, mild taste.
Kangaroo and Emu Chorizo – Smoked, has a coarse texture, gamy taste, perfect as entrée.
Krakauer – 90% pork, 10% veal and beef, medium coarse, very tasty with medium garlic.
Kranski – 90% pork, 10% veal and beef. Medium coarse, very tasty with garlic but not hot.
Cheese Kranski– 90% pork, 10% veal and beef. Medium coarse with fresh herbs and tasty cheese.
Wiener – Pork, veal and beef mixture, very fine ground. Cooked and smoked. Can be eaten cold as they are or warmed up. Very mild with soft skins, perfect for anyone, including young children.
Cocktail Wiener – Same as Wiener but in a smaller size. Ideal for a picnic, children’s party or as a nibblie.
Knacker – very similar mixture to Wieners, but with less veal. Bigger in skin and a little longer. Smoked.
Fleischwurst Ring – Similar mixture as Knacker but with different seasoning. Red/White string: garlic. Grey string: no garlic.
Debreziner – 90% pork, 10% veal and beef, with chilli, finer than Kranski but not as fine as Wieners. Spicy when eaten cold, a bit hotter when warmed up.
Cabanas – 90% pork, 10% veal and beef. Same texture as Debresiner but not hot. Tasty with a bit of garlic.
Venison Bratwurst – Venison and a little pork, medium ground. The venison is marinated in red wine with spices. A real taste sensation!
Thuringer Bratwurst – Medium coarse ground pork and veal, spiced with fresh herbs.
Coarse Bratwurst – Minced pork, deliciously seasoned.
Nuernberger Bratwurst – Medium coarse minced pork with garden fresh herbs and spices.
Hungarian Bratwurst – Coarse minced pork with nice spices and chilli. Medium spice.
Veal and Spring Onion Bratwurst (Weisswurst) – One of the most popular Bratwurst. Very mild and popular with children. Veal and pork mince with spring onion.
Curry Bratwurst (Currywurst) – Very fine ground pork, veal and beef, deliciously spiced with curry. Not hot.
Grillbratwurst – Pork, veal and beef, medium ground. Very tasty and not hot.
Garlic Bratwurst – Same as Grillbratwurst but with fresh minced garlic.