Our passion for the fiest ingredients and artisan traditions goes back over four generations.
At Black Forest Smoke House we select the finest Australian pork and the freshest herbs and spices, then use family recipes passed down through four generations to produce consistently succulent, flavoursome hams, bacon, cold meats, breakfast sausages and salamis.
It's time you joined the growing number of international hotels and fine dining restaurants that serve our handcrafted gourmet small goods.
We come with a little bit of history.
Black Forest Smoke House is the result of a unique story that reflects the character of Australia’s past and the tenacity of our family.
Their story began with the arrival of Bernard (Barney) Deignan, of German and Irish descent, in Australia in 1863. At the time, Australia was a harsh, undeveloped country and the Deignans had little cash to survive on.
Mr Deignan, a pioneer in the true sense of the word, established himself as a 'cockie' and settled in the outback Queensland town of Cunnamulla.
To earn an income, he began trading cattle. With a Bullock cart as his form of transport, he bought cattle in the west of Queensland then moved them up towards Brisbane for re-sale.
Click on the following for more information on our products.
- Cold Cuts
- Air Dried Salami
- Chipolata Sausages
- Smoked Sausages
- Breakfast Sausages
- BBQ Sausages
- Terrines and Pates
Happy Smiling Customers
At Black Forest Smoke House we're proud to work closely with the head chefs of five star hotels and leading gourmet restaurants along Australia's entire eastern seaboard.
While many of our customers are happy to make their selections from our existing products, others prefer to work with our chefs to create signature dishes unique to their establishment.
Either way, we invite chefs and hoteliers to enjoy a personal tour of our Marrickville facility, discuss their needs and discover the reason why we have earned a reputation for delivering award winning bacon, hams and small goods.
At Black Forest Smoke House we hand craft our extensive product range from state of the art facilities in Sydney's inner west suburb of Marrickville.
Here, we have the highest quality stainless steel processing equipment and dedicated, refrigerated workspaces where our butchers and chefs prepare meats using family recipes
Our purpose built smokehouses are fuelled by Australian hardwoods, such as Iron Bark, to achieve a delicate eucalypt flavour. Then they’re baked to perfection in our expansive ovens before being finished and packed for distribution.