According to the judges, you won't find a better beef, thick beef, Australian lamb or sundried tomato, capsicum, spinach and feta sausage anywhere else in Victoria's north east.
In fact, 11 out of an entered 13 products from Fitzgeralds placed first, second or third.
"I put it down to our fresh ingredients," butcher Joel Fitzgerald said.
"All our lamb and beef comes directly off our own farm and they are all grass fed.
"We use traditional old school techniques that are very labour intensive but get great results."
The farm in Kotupna is a source of pride for the family, who have been in the butcher business for four generations.
"It's in your blood," Joel said.
"We put a lot of pride into what we do and seeing the whole process from farm to finish."
The Fitzgerald name has become synonymous with sausages, and Joel said he has people travel from far and wide to pick up the award winning snags.
"We have 25 varieties and are always experimenting, and especially as we head into summer they are certainly pretty popular," he said.
The team are now preparing for the state titles, which they have qualified for in the four categories that they placed first in.
If they are successful, they'll take on the best butchers in the country to vie for the claim of best sausage in Australia next year.
