|This article does not cite any references or sources. (January 2008)|
Typical commercial preparations list the major ingredient as "Meat including Pork". It is usually composed of several types of pork, basic spices, and a binder. One popular brand, Primo, uses the same ingredient list for both Luncheon and Veal German, with the exception being the addition of red wine powder to the latter, a more expensive, product.
It is referred to as "Polony" in Western Australia, "Windsor" in Queensland, "Luncheon Meat" in northern areas of New Zealand, "Fritz" in South Australia and far western areas of New South Wales, "Belgium" and "Devon" in Victoria, Tasmania and East New South Wales, as well as "Belgium" in southern areas of New Zealand. Devon would be classed as "Luncheon Meat" in the UK. Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at war with Germany. It is similar in appearance and taste to the bologna sausage and the cooked pork sausage known in Australia as Berliner. In Hungary, it is called "Párizsi" or rarely "Parizer", and can be bought sliced or in sticks. It is considered to be a cheap meat product.
In South Australia, Bung Fritz refers to the sausage smoked in natural skin (as opposed to the plastic skin of commercial smallgoods makers). Bung Fritz is more likely to be found in continental delicatessens as found at for example the Adelaide City Markets than in a chain supermarket.