Like many meals in the Barossa Valley, dinner with the Canute family involves plenty of meat. First, a generous platter of smoked and cured meats from Linke’s Butcher—Germanic specialties like blutwurst (blood sausage), lachschinken (cold-smoked and aged pork loin) and mettwurst (a firm smoked pork sausage). Then grilled lamb, beef,…
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This story appears in the print issue
of February 2016.
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