Are you looking for small goods that are delicious, healthy and nutritious?
Over 700 years ago, a man from the Rhine river in Germany set up a smallgoods manufacturing shop. The year was 1260 A.D and his name was Herr Mentges.
Since 1965 Rudi had experience in serving the great tastes of pure sausages and other meats to the public in Germany.
Today in Taree Rudi Mentges is manufacturing Traditional Continental Meat Products from the same recipes. Taste the genuine flavours of Germany without artificial colours or flavours.
Mentges Master Meats is now Australian owned but we still can speak german: Herzlich Willkommen!2017
We at Mentges Master Meats are producing over 40 different Traditional Continental Meat Products.They are freshly hand made on our premises with local fresh meat, organic herbs and passion.
We promise German quality and service with a smile.
Our Guarantee: We have controlled high quality standards and are always looking for perfection.
All products are suitable for celiac sufferers and diabetics.
A blend of pork & beef with real quality cheese.
Fine thick pork sausage with parsley.
Smoked venison sausage with 7 herbs.
A coarse textured blend with 7 herbs and mushrooms.
Dark smoked and cooked.
A smoked and tasty luncheon meat.
Enjoy it fried or on a BBQ. Taste the melted cheese. It´s like a cheese explosion in your mouth.
Bavarian sausage which is traditionally served with sweet mustard and potato salad.
A very tasty and lean sausage, perfect for BBQ or fried.
Mushrooms and Herbs will bring you the traditional taste of a German Jägerwurst.
Perfect on a sourdough bread with a little bit of butter.
Enjoy the Meatloaf varieties in thin slices on your bread. Or try bigger fried slices with sauerkraut and mashed potatoes.
You can find all our products on our latest menu Download Menu (PDF)
Many people would know Karl Bayer as a Professional Photographer living on the beautiful Mid North Coast of New South Wales at Taree. What few people know is that Karl is also a German trained Pastry Chef with a passion for great food that was practically instilled in him from early childhood. His parents ran a “Konditorei-Cafe” which is a typical European Coffee shop and Patisserie. It was there that Karl did his apprenticeship which enabled him later on to migrate to Australia. He spend the early 80s working in his trade at the Sydney Hilton, Wentworth Hotel and various other establishments before a carier change turning his other great passion, photography, into a profession. It was thanks to Rudi's persistent prompting that got Karl motivated and excited to fill a perceived gap in the local Gourmet Food MarketTraditional Sourdough Bread (read more)