Schulz Butchers was founded in 1939, producing traditional bacon and smallgoods in Angaston, Barossa Valley. It was aquired by Barossa Fine Foods in 2003 with the Knoll family continuing to uphold the traditional recipes that the business is renowned for.

Schulz Butchers’ award-winning bacon is cured using a traditional brine recipe including juniper and bay, then smoked over beechwood. Schulz black and white puddings also use traditional recipes, blending Australian Pork with rice and authentic herbs and spices.