Greenwood: Barbaro Butchers snag state title in National Sausage King competition

Award-winning butchers Matthew Bleyenberg, Raff Barbaro and Stefan Barbaro with the trophies.
Picture: Martin Kennealey www.communitypix.com.au d488885
Award-winning butchers Matthew Bleyenberg, Raff Barbaro and Stefan Barbaro with the trophies. Picture: Martin Kennealey www.communitypix.com.au d488885

GREENWOOD is home to WA’s best traditional Australian beef barbecue sausage.

Barbaro Butchers snagged the sought-after title at the state round of the Australian Meat Industry Council’s National Sausage King competition.

The family-run business also won the best chicken sausage category and was runner-up in the gourmet category with its Spanish chorizo.

“In order to qualify for the national competition you must win your regional heat first, which is divided into Perth north, Perth south and Perth regional, then win at state level,” Stefan Barbaro said.

“To have your hard work recognised as the best in WA is very rewarding and means a lot to our family. We love what we do and are very passionate about quality produce.”

Mr Barbaro said the secret to winning the two categories this year was to “stick to the basics”.

“I took my Nonno (grandfather) Vincenzo’s wise advice to just keep it simple with good, fresh quality meat and fresh quality ingredients and don’t over-complicate it,” he said.

“We are lucky enough to have our own farm, which we raise our own cattle and sheep on and believe the quality of our beef certainly helps.

“We also used local free-range chicken and didn’t add many ingredients so you taste the full flavour of the chicken.”

Mr Barbaro said they were now looking forward to taking on the best butchers from around the country in the national competition, to be held from February 16 to 18 in Fremantle.

“We are very proud to be representing the state and hope to bring the cup home to WA,” he said.

“We believe we have a product good enough to be competitive at the top and we will give it our absolute best.”