Send us your photos, memories and locations of SA butchers, delis and supermarkets who're keeping the free fritz sample alive PUTTIN' ON THE FRITZ: SA butcher Robert Bone holding bung fritz with Val Maslen descendant of wurst maker Johann Eisenberg originator of fritz meat. IT'S FATTY, pinky-beige in colour, mysterious in its origins and a South Australian icon. More sophisticated palates might enjoy it as Oysters 'Fritzpatrick', in lasagne or a sausage roll. But however we prepare it, South Australians just like it. And many South Aussies of a certain age will fondly remember when a trip to the butcher or deli meant a smiley slice or real bung fritz as a special treat. "It's the only way I would eat it, as a slice from the butcher," Adelaide filmmaker Louise Pascale said via Twitter. Would never touch it if Mum actually bought it home. advertiser.com.au is asking readers to submit their memories of being treated to a slice of fritz at the local butcher or deli, and submit photos and locations of all the places that are keeping the tradition alive. (see below to find out how). The Facebook page "I loved it when I was a kid and the butcher would hand out free fritz to me" has more than 10,000 fans and SA, it may surprise you to learn, has its own Bung Fritz Appreciation Society. The group meets a few times yearly at local hotels to sample fritz by local butchers and producers, who vie for a perpetual cup and bragging rights. The society also runs the annual "Bung Fritz Platter" and a day of racing at the Gawler &Barossa Jockey Club. "We often get asked what's the best drink to have with your bung fritz and we normally say alcoholic," organiser Denis O'Malley, of Gawler, laughs. It's that type of gathering, mate. It's a great fun day. We've had two years where it was won by the little butcher at Lyndoch but this year it was won by Barossa Fine Foods, and it was the closest contest we've had. Besides supplying liquid refreshments, Mr O'Malley says the hosting hotels try to do something to keep the tasting interesting. We've had Oysters Fritzpatrick, fritz lasagne, fritz sausage rolls. They all try to and do something different; It's quite amusing. Mr O'Malley, who admits he is from "Devon territory" in Sydney, says Bung Fritz, believed to be named for its use of natural, not plastic casing, as in other states, is regarded fondly in South Australia. You can see their eyes go misty when they talk about the Saturday morning or Sunday morning BBQ at home where dad would put on the slice of fritz with an egg. It's a tradition, just like the free-fritz sample. "I can recall in Sydney as young bloke, if you were lucky the butcher would give you a slice of Devon - but that died out," he says. In South Australia the tradition will never die if Windsor Meat Store butcher Lou Zammit has any say. He believes most local butchers still give fritz to children. When I was young I worked in a butcher shop. Once, after a big ride with a friend, we were starving and I had the bright idea of stopping by a butcher and asking for fritz. He chased us out of the shop!" says Lou. There and then I made up my mind that I would always give children fritz, no matter what. Lou usually dishes out little fritz franks, and on the rare occasion when he has run out, "I give them an I-owe-U for double fritz next time." Lou believes most local butchers in SA follow the tradition. He says supermarkets announced some years ago that they were stopping the practice for hygiene reasons, "but that's just getting too precious." Lou says a good butcher-quality bung fritz is basically a cooked beef sausage, with a little pork and sausage meal for binding and flavour, that has been finely ground to a paste "which gives it the smooth texture that kids really love." SA Bung Fritz Map How to get involved? Send us your bung fritz photos, memories and the location of butcher shops or delis that did, or still do, hand out a free fritz sample. 1.Take a photo of your favoruite local butcher shop, deli, supermarket or gourmet food supplier. Submit your photos, links and information via one of these methods; Submit your photo and information for our map. (or) Submit your photo and information via NewsForce Click here to see the map Follow Greg Barila (@GregBarila) and (@Dianne Mattsson) on Twitter Bung Facts Originally known in Australia as "German sausage." Known variously across Australia as Devon (Vic, NSW), luncheon (Qld), Palony (WA) Known in Hungary as Parizsi or Parizer.