After establishing its Sausage King credentials, local butchery Premier Meats can now add rasher royal to its credentials, scoring third place for its shortcut rashers in a national competition to gauge Australia’s best bacon.
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Announced during Australian Bacon Week last week, the competition aimed to celebrate home-grown bacon while drawing attention to the competition local bacon faces from imported products.
“Bacon Week highlights the strengths of this home-grown product,” Australian Pork Limited’s Peter Haydon said.
“Many don’t realise that about two-thirds of bacon sold in Australia is made from imported pork. So it’s about helping consumers find the tastiest true blue bacon and identifying Aussie.”
The Australian Bacon Awards this year attracted 135 entries from across the country. Specialist independent judges 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.
Premier Meats excelled in the state competition to earn its place at the national level for its shortcut bacon rashers, and proprietor Tim Rose is thrilled to have gained the third spot in stiff competition.
“We’ve entered a few times before but this is our best result so far,” he said.
Mr Rose sources his pork from Kelton piggery just west of Tenterfield under the Byron Bay Pork label, and it’s then cured and smoked on-site making it a very local product.
“It’s great that our Tenterfield customers can know they’re getting as good a product as anywhere in the country,” he said.