If you’re achin’ for bacon, then get ready for some bacon bliss.
Australian Bacon Week is on next week, June 19-25, with a celebration of 100 per cent Australian bacon, and drawing attention to the competition local bacon faces from imported product.
Australian Pork Limited’s Peter Haydon said bacon was about enjoyment for many people and an integral ingredient of many favourite dishes.
“Bacon is so versatile we find it’s part of dishes from dawn until dusk and from starters to sweets,” Mr Haydon said.
About 72 per cent of bacon sold in Australia is made from imported pork.
The pink PorkMark logo or the words ‘Product of Australia’ mean the bacon is true blue.”
As part of the celebrations, Australia’s bacon was put to the test at the Australian Bacon Awards.
Specialist independent judges, including fleishmeister Horst Schurger and chefs, Simon Bestley and Paul McDonald, individually assessed the appearance, aroma, lean to fat ratio of both cooked and raw bacon.
The judges unanimously agreed the competition was tough.
Chef Paul McDonald was excited to help consumers identify top quality Aussie bacon.
“Year on year bacon processors up their game and consumer’s win,” he said.
The title of Australia’s Best Artisan Bacon went to the NSW-based Zammit Ham and Bacon.
Leabrook Quality Meats was revealed as SA’s winner of both the Full Rasher and Shortcut bacon.
The winning bacon was described by the judges as having an excellent texture, good lean to fat ratio, minimal to no shrinkage and a smooth well-rounded flavour with just the right amount of smokiness.
- Details: pork.com.au