The multi-award winner, who has been running Tony’s House of Tender Meats for 25 years, added another trophy to his collection last week when he took top spot at the 2014 AMIC WA sausage king competition in the continental category.
His Spanish chorizo recipe proved popular with the judges.
When asked what the secret ingredient to his own recipe was, he politely declined to say.
‘This one is mostly made for Swan Valley restaurants and I thought that seeing it is popular, I would try it in a competition, and it did well,’ he said.
The awards were announced at an Australian Meat Industry Council dinner last Tuesday.
Mr Palmieri will be off to Adelaide in February next year to compete in the national competition.
Bindoon Fresh Meats butcher Craig Herbert won first prize in the gourmet and open class sausage category.
Already renowned for quality meats in the community, despite being in business just three months, it produced a gourmet sausage comprised of beef, cheese, cracked pepper and parsley.
With about 25 different styles of sausage in rotation, Bindoon Fresh Meats was always going to provide tough competition.
Mr Herbert said the secret to a scrumptious sausage was simply good local ingredients and lovingly making the produce by hand.
Mr Herbert will also travel to Adelaide for the national awards.