“Wursthaus is German for sausage house – and to this day they are still our most popular item!”

There is no doubt that Wursthaus is the undisputed OG of gourmet meats and smallgoods in Hobart – they were Hobart’s first gourmet sausage maker and butchery to trade seven days a week. As all Hobart locals know, Wursthaus Kitchen is a gourmet deli, butcher/charcuterie, a premium wine and cheese store and catering kitchen located in Salamanca.

Also known as a go-to location for office workers to grab lunch, Wursthaus Kitchen has a rich and varied history.

First established in 1985 as a small butcher shop on Carlton Street, Lenah Valley, Wursthaus Kitchen was started by former Drysdale teachers Gerry Fagan and Mark Nicholson who had a shared interest in making artisan smallgoods and gourmet sausages.

From there, Wursthaus has gone from strength to strength, growing into the iconic Tasmanian brand that it is today.

We sat down with owner Peter Trioli, who bought the retail shop located in Salamanca in 2003.

“I have a background in wine sales and importing wine.

“I worked in Paris for three years or so in restaurants and hotels which helped develop my love of French food and wine.

“I wasn’t from Tasmania [from Melbourne originally] but the prospect of owning an iconic Tasmanian business was really appealing to me – so I took the chance!”

Wursthaus Kitchen opened its first Salamanca retail store in 1991 and was originally located in Salamanca Place before moving around the corner to Montpellier Retreat, its current location.

“Salamanca wasn’t a trendy location in those days, and there wasn’t much here apart from Warehouses.

“It wasn’t until Retro Café came on the scene that the area started to become more fashionable.”

At first, Wursthaus Kitchen shared a space with Manna bread, but the business slowly outgrew the bakery which moved on, leaving Wursthaus Kitchen to take over the full shop.

Wursthaus Kitchen expanded further into the space on Montpellier retreat and, under Peter’s expert guidance, started to stock more international products.

“We stock a range of French, Italian and German products, alongside our speciality Tasmanian goods and wines.

“For example, you’ll find French and Italian wine, cheese, prosciutto, handmade, air-dried artisan Italian pasta and a range of German smallgoods.”

So, what is the Wursthaus difference?

“It would have to be its reputation for quality, consistency and longevity.

“There are people that come in who went to the Lenah Valley shop as children and would be given a kranksy to munch on by the butcher.

“People have strong memories and connections to Wursthaus – and our longevity and consistency is what sets us apart.”

What the most popular product?

“I have to say – it would probably be our sausages [bratwurst and beef and tomato varieties] as well as our ham and bacon.”

“The only beef we stock is genuine Cape Grim beef – and we are the only place to do that.”

Since Peter has been at the helm, Wursthaus Kitchen has also become known for its high-quality grab-and-go lunch options, a sure favourite among nearby office workers.

Swing by in your lunch break and choose from several delicious items including fresh salads, soups, freshly made sandwiches and salad rolls (including their famous Rueben sandwich and the Hello Hobart personal favourite, the chicken schnitzel roll). It is not uncommon to see a line out the door of Wursthaus Kitchen during the busy lunch-rush period and once you grab lunch there, you’ll know why.

“We have one of the best salad rolls in Hobart – don’t ask me, ask the customers!” Can we let you in on a secret? The Wursthaus Kitchen bring out their special fruit loaf at 12.30pm Fridays only (IYKYK). Wursthaus products are stocked at Hill Street stores across the state, so you can get your gourmet smallgoods fix wherever you are in Tassie.

The Wursthaus Kitchen have a weekly newsletter which is sent out every Friday at midday showcasing new products, speciality products, weekly specials, cheese of the week and meal ideas for the weekend (including their weekly Sunday Roast special!). You can sign up for this newsletter on their website.