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New Zealand Bacon Competition starts to Sizzle

News Release Bacon - 1
20 April 2009

New Zealand Bacon Competition starts to Sizzle

The heat is on and hundreds of bacons are set to go rasher to rasher in the popular Lesnies 100% New Zealand Bacon Competition.

Bacons will compete on colour, crispness and of course the aroma and taste that comes with the distinctive, mouth-watering reaction bacon enthusiasts love.

Now in its second year, the competition is designed to showcase the superior quality of bacons produced using 100% New Zealand pork in search for the best bacon New Zealand has to offer.

NZ Pork Chief Executive Sam McIvor says there’s a growing awareness amongst New Zealand consumers as to where their food comes from. Kiwis are passionate about the provenance of their bacon, so it only makes sense to tell them which one is the best.

“Last year 700,000 kilos of processed pork was imported into New Zealand each week, and much of this was converted and sold as bacon,” says McIvor. “We want people to think carefully about where the bacon they buy originates from, and only choose 100% New Zealand Bacon, which is guaranteed to be from New Zealand pork.”

The 2009 judging panel is led by head judge Steve Logan, Hunger for the Wild food show presenter, and co-owner of prestigious Wellington restaurant Logan Brown.
Bacon is one of Logan’s favourite foods, and he says he’s excited to be leading the team for a second year. He’ll be supported by New Zealand Chefs Association president Anita Sarginson, food writer Jan Bilton, and other food industry experts.

“It’s interesting to see the diverse range of bacon products on the market, from smokey, salty and various sweet varieties,” says Logan.

“The competition’s great in that it promotes New Zealand pork, and our pork producers. I don’t like the thought of eating bacon made from imported pork.”

Last year 233 bacons from 110 different butchers nationwide entered – Heller Tasty taking out The “Bacon of the Year” medal with their ‘Middle Eye’ bacon making a big impact on the judges.

Be they from rural or urban centres, a generations-old or newly-inspired recipe, the bacons all have a chance for the Bacon of the Year medal.

Entries for the competition close, Friday 24 April. Judging day will take place on Friday 15 May, with the winner announced the following week.


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