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New Zealand’s Best Ham Named

New Zealand’s Best Ham Named

Cattermoles Butchery in Kaiapoi has won the Supreme Gold Award in the 100% NZ Ham Competition

Just in time for Christmas New Zealand’s finest ham has been revealed following the 100% New Zealand Ham Competition. Cattermoles Butchery in Kaiapoi, Canterbury has taken out the supreme award for their sugar cured, leg ham on the bone.

The competition celebrates the finest bone-in and boneless hams crafted by New Zealand butchers using only 100% New Zealand pork. The four judges of the ‘Grand Final’ round were unanimous that Cattermoles delivered the most “ham-tastic” experience of aroma, texture, taste and all-important colour.

With nearly twenty years as Cattermoles Butchery owner, Chris Beach is absolutely delighted to step up to the supreme award, after coming away with Silver in 2012.

“We are really thrilled, our sales of leg ham have been increasing year-on-year which is a good sign – and now this award confirms that what we’re doing can’t get any better!” said Beach.

Beach took out the top award over 61 ham entries, winning Gold in the leg ham (bone-in) category, followed by Pokeno Bacon (Auckland) with Silver and Murchison Meats (Murchison) with Bronze.

In the sliced ham (boneless) category there were two Gold winners – Pokeno Bacon and Waitaki Bacon & Ham Ltd (Oamaru). Cameron Harrison (Wellington) came away with Silver and Col’s Butchery & Deli (Mt Maunganui) won Bronze.

Retail meat industry specialist, Matt Grimes, judge of the 100% NZ Bacon & Ham Competition since its inception in 2008, said the standard of the Ham entries this year was definitely the best yet.

“It was incredibly close, however Cattermoles traditional ham on the bone had the best balance of flavours - sweet and salty combined with wonderful texture, creating a well-rounded and crafted ham experience.”

So, what is Cattermoles’ secret? Beach says it takes time and consistency – “our ham is made the old fashioned way, slowly prepared over 6-7 days with the finest quality ingredients. I adjusted the recipe slightly when I first took over the business 19 years ago and it has stayed the same ever since.”

Succulent ham on the bone remains a kiwi favourite and with less than 10 weeks before Christmas, the ham-buying season has officially begun. NZPork marketing manager, Campbell Naish advises kiwis to place their Christmas ham orders fast to avoid disappointment.

“Coming up to Christmas there’s obviously a great demand for 100% New Zealand Christmas hams and they invariably sell out before the big day. The country’s top ham makers demand 100% New Zealand pork as it is locally grown and trusted for the meat quality and care with which the meat is farmed.

The 100% New Zealand Bacon & Ham Competition was established to celebrate New Zealand’s finest cured pork products and to help customers identify and appreciate local, sustainable bacon and ham, and support NZ pork producers.

Winners by category:
100% New Zealand Ham of the Year
Chris Beach of Cattermoles Butchery, Kaiapoi, Canterbury

100% New Zealand Bone-In (ham leg)
Gold Chris Beach of Cattermoles Butchery, Kaiapoi, Canterbury
Silver Helen & John Clotworthy, Pokeno Bacon, Pukekohe, Auckland
Bronze Tui Duigan and Georgie Turnball, Murchison Meats, Murchison

100% New Zealand Boneless (sliced ham)
Gold Helen & John Clotworthy, Pokeno Bacon, Pukekohe, Auckland
Gold Gus & Sue Morton, Waitaki Bacon & Ham Ltd, Oamaru
Silver Rob Cameron & Simon Harrison, Cameron Harrison, Wellington
Bronze Colin & Sonia Drever, Col’s Butchery & Deli, Mt Maunganui

To find out more about 100% NZ pork, bacon and ham go to www.pork.co.nz


ENDS

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