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.
It is referred to as "polony" in Western Australia, "luncheon sausage" in northern areas of New Zealand, "Belgium" and "devon" in Victoria, Tasmania, Queensland, New South Wales and the Australian Capital Territory, and "Belgium" in southern areas of New Zealand. It is also referred to as "Windsor sausage" in Queensland. 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. It is considered to be a cheap meat product.
Though similar in usage and appearance, South Australians maintain that devon is not in fact related to the South Australian "Bung Fritz", which is manufactured using a process and recipe entirely unique to the South Australian region, particularly in the use of the sheep's appendix (known as the bung, where Bung Fritz gets the name).