FEINSCHMECKER CONTINENTAL MEAT DELI
Food in Germiston

Feinschmecker has existed in its present form since Over the years it has built up a formidable reputation as the market leader in its industry. Towards the end of 2012 a depot was opened in Cape Town in order to improve service levels in the Western Cape. The company is now fully export approved and has clients all over Southern Africa. All products are hand-made which are constantly improved whilst striving for consistent quality. We have a National supply footprint, including a sales depot in Cape Town. Endeavour to build brand loyalty through the promotion of a world class product aided by unrivalled service. Traditional unique German style salami half-moon shaped in the form of a rye bread. Typical German sausage both beef and pork- a very fine texture delicately spiced and filled into a natural casing. Contains pork and liver and is an unsmoked product! Traditional cooked ham large square shape, emulsified pure meat product. Cured shoulder/fillet or leg of pork, cooked in a white casing. All are hand-made products which are constantly improved whilst striving for consistent quality. National supply footprint, including sales depot in Cape Town. A round meat loaf containing beef, brine, mustard seeds, nutmeg, pepper and other spices. Boneless pork belly, salted, cooked and sprinkled with seasoning. Cured pork tongues, cubed spek, blood, gelatine, salt and spices. Rustic flavoured with onion, black pepper and marjoram. Dry cured silverside and rump of pork naturally matured and heavily cold smoked until outside is black. Leg of pork, defatted, cured and cooked in a square mould. Topside and silverside of leg of pork, small portion of fat left on, cured, cooked in round moulds and smoked. Cured leg of pork lighly flavoured with honey a sprinkling of mustard seeds, wrapped into a net, slightly smoked and cooked. Cured leg of pork extra lean trim with skin left on one side, delicately spiced with wine aroma, cooked in special pear shaped mould. Cured leg of pork covered with pesto sauce and additional basil leaves wrapped into a net, slightly smoked and cooked. Cured leg of pork inter layered with depitted black olives and oreganum cooked in small pear shaped mould and roasted the following day.