Melbourne smallgoods producer launches its famous Garlic Wurst to all Australia
Australian smallgoods producer, Continental Kosher Butchers, has rebranded its best-loved and oldest product, Garlic Wurst.
The rebranded Garlic Wurst still carries the image of the refugee who brought the wurst recipe to Australia in 1945, which the Company said is a “nod to its heritage”. The recipe was brought to Australia by Heinz ‘Wurstie’ Gleucksman of Breslau, Germany, when he came to Australia by boat.
Continental Kosher Butchers said the Garlic Wurst is still made the same way: smoked with European Beechwood, the beef sausage has “a quantity of garlic only a mother could love”.
The Company said its Garlic Wurst has been enjoyed for three generations by Melbourne’s Jewish community, but that “everyone else is catching on”.
Continental Kosher Butchers was established in 1945 by Heinz Gluecksman, whose picture is featured in the Company’s logo, and Benny Goldfarb. They opened a shop in High Street in St Kilda in 1945 and Mr Gluecksman acquired Mr Goldfarb’s share of the business.
In 1972, the business relocated to the South East Melbourne suburb of Malvern, where it is still located. In 1976, Stephen Lewis, Mr Gluecksman’s great-step-nephew, started working for the Company. Mr Lewis took over the business as General Manager when Mr Gluecksman passed away in 1992.
Continental Kosher Butchers has a processing plant in Moorabbin and its products are available for sale in its retail shop in Malvern, as well as through Woolworths, Coles and IGA supermarkets. The products are stocked by wholesalers nationally and internationally.
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