The Pattemore’s belief has always been that, if you sell a good product, the customers will keep coming back. Because of their strong family bond and commitment, the Pattemore team won the State Sausage King title in 2003 and went on to win the National Crown with their traditional pork sausage recipe.
The shop produces thirteen different varieties of sausages each week. The demand for the sausages sees them offsetting more than 1000kg per week.
Again in 2006, the shop reclaimed its State and National Crown after it took out two wins in the sausage king southern metropolitan competition conducted by the Australian Meat Industry Council.
The shop won the best 100 per cent pork category with its traditional and award-winning recipe and picked up third place with another recipe. It also won best gourmet sausage with its rosemary and garlic recipe.
With the developing technology, the shop has also installed a computer system that supplies customers with information on delicious recipes. It displays how much of what meat is required for any chosen recipe.
The shop is continuing its success to the present day. What lies down the track? — well, with their latest Award-The prestigious 2018 BEST ham In Australia Award now under their belt and Daryl’s sons involving themselves in the butchering trade, the sky is the limit.