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Bacon gets a grilling

News release                                                                                                Bacon - 1

March 26, 2008


Bacon gets a grilling


New Zealand bacon is about to get a grilling. Industry body New Zealand Pork has begun a nation-wide search to find the country’s best bacon.

The 100% New Zealand Bacon Competition is open only to bacons produced in New Zealand using New Zealand pork.

Entries are in four categories: Middle, Shoulder, Streaky and Danish bacons. All entries are judged in fresh and cooked form under criteria such as appearance, texture, shrinkage, smell, and taste.

Head judge is Wellington restaurateur and television chef Steve Logan who is supported by a range of food industry and retail experts.

Competition entries open on April 4 and close on May 2 with judging taking place at Weltec School of Hospitality in Petone on May 23 when the winners will also be announced.

New Zealand Pork expects the competition to spotlight the superior qualities of New Zealand bacon.

“New Zealanders make some of the world’s best bacon and we want to find the best of the best,” says New Zealand Pork chief executive Sam McIvor.  “We also want people to question where the bacon they buy comes from and to make sure they buy 100% New Zealand Bacon.”

Mr McIvor says consumers are waking up to the fact that 800,000kg of pork is imported into New Zealand every week. 

“Most of that is made into bacon but consumers are telling us that they want to buy New Zealand bacon. And being passionate about bacon, they want to know which New Zealand bacon is best.  We’re happy to help,” he says




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