Where To Buy Australian Bacon

Australian Bacon Week ran until Saturday with people encouraged to get involved by buying Australian bacon, which can be identified in store by the pink PorkMark, the words 'Product of Australia' or the 'Australian Grown' Logo.

where to buy australian bacon

A recent study of 1,500 people by Australian Pork Limited found a staggering 76 per cent of consumers thought they were buying Australian ham and bacon, when really the products were made using imported meat.

Often the only Australian-grown ingredient in a packet of bacon or ham is the water and brine used for curing. But despite this the packaging includes the iconic kangaroo logo, which for many automatically tells us the product is made in Australia.

To make sure you are buying Australian-grown bacon and ham, shoppers need to check the bar chart that appears under the kangaroo logo. This shows the portion of ingredients that are grown in Australia. The less shaded in the bar chart is, the less the amount of Australian ingredients used.

Australian pig producers have capacity for greater volumes over time. Ean says it is vital to take advantage of this given the disruption bacon and ham supply could suffer if there was a supply chain breakdown, or further disease outbreaks overseas.

Our handmade charcuterie line represents the full range of styles and flavors, including bacon, cured ham, cooked, uncooked and dry-cured sausages, pâtés and mousses, duck confit and rillettes, smoked and cured duck, chicken and turkey breasts.

Discover our quality British & Irish meat products: British Breakfast Bangers British Bangers - Garlic & Herb Sausages British Bacon British Bangers Irish Bacon Bacon Rashers Irish Bangers English Bangers HOME STOREABOUTTESTIMONIALSFAQsWHOLESALEVIEW CARTCONTACT(function(d, s, id) var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.5&appId=264124250343165"; fjs.parentNode.insertBefore(js, fjs);(document, 'script', 'facebook-jssdk')); The Online Source in the U.S. for English & Irish Specialty MeatsWelcome to our online store for the U.S., where you can now buy authentic English and Irish "banger" sausages and English and Irish bacon. Simply the best British food online, delivered to your door.

Simply the best back bacon on the market today, British, Irish, or Danish! We source the highest quality hogs fed on a mixture of barley and corn. We then hand trim and cure the loins according to traditional methods and apply a subtle smoke from an applewood log fire. The end result is a delicate flavor that brings back memories of home. Packed in 8oz retail packs, 2 packs per 1lb. ordered.

Visit us in Southwest England and try some of our hand-made English & Irish "bangers" and sausages, Irish style back bacon, and other specialty sausages and meats. If you cannot make the journey, just click any of the links above to learn more about us, how you can purchase our English bangers and bacon in America, and how we might better serve you. Thank you for your interest in our family's heritage.

Our bacon is produced using certified Free-Range pork from Goondiwindi, and naturally cured using a chemical & nitrite-free cure.Our bacon is a three quarter rasher which can slightly vary in size as it is a natural product.

In Australia there are a few types of bacon cuts commonly available in supermarkets. Find out the difference between streaky, middle cut, short cut bacon and more with this simple guide, plus get great bacon recipes!

Nowadays, bacon is cured with a salt, sugar and nitrate mix. The nitrate gives it its pink colour. Other spices and flavouring may be added, including black pepper, maple syrup or paprika. Then it may be smoked or a liquid smoke applied to give it extra flavour.

This substitute is great for those that don't eat pork or are looking for a healthier alternative. Turkey bacon is made from turkey meat that is chopped, reformed, cured and smoked to have a similar taste to bacon.

myfoodbook is a recipe and cookbook site where for the first time in Australia you can create your own personalised digital cookbooks using recipes from top food brands and chefs, combined with your own ideas. Learn more about what makes us different from other recipe sites and cookbook products here.

Seven Sons Farms has the perfect alternative for you to try: lamb bacon. Our hardwood smoked lamb tastes like the "real thing" but with a unique, gamey twist. You can also buy ends for chopping and achieving a nice crispy texture.

You can buy our grass-fed lamb bacon at our online store. There, you can place an order for pick up at our Roanoke, IN farm. If we're not local to you, don't worry! We'll deliver it to your door. Talk about convenience!

This Aussie hand pie is perfect for a quick and easy breakfast on the go (or for any other time, too!). This pie is made by taking your classic mince pie and adding a hearty serving of cheese and bacon to the mix. Lastly, a whole egg is cracked on top and the pie is ready to be eaten! This pie is a favorite choice for many locals and comes highly recommended.

Voodoo Bacon was created by aclaimed chef George Fransisco. He created the recipe based on methods used in the south of America, where he grew up. He brought the Southern style dry cured, smoked bacon to Australia, where it quickly made a name for itself. George called it Voodoo Bacon and said it contains the magic of the South!

Unlike traditional Australian bacon making methods, Voodoo Bacon is dry-cured, which means there are no added nitrates. Nitrates are claimed by the WHO as being carconegenic, or cancer causing. So just another reason to enjoy the great taste of Voodoo Bacon!

The sausages and bacon passed the taste test. My British cousins came over for a visit from Lincolnshire. They absolutely loved the sausages! They were impressed. I made onion gravy and bought some HP Sauce to top them off! One suggestion is not to label them bangers since in England it implies a lower quality?

I was in charge of providing the Full Irish for St. Patrick's Day breakfast, and stumbled upon Jolly Posh. Great service, everything arrived quickly and packed well. Shipping was not exorbitant (many other online companies charge ridiculous prices). Most importantly, all the products were delicious! The bangers got great reviews from everyone involved.White pudding, back bacon were also fantastic. The black pudding-well, I like mine with a lot more spice, but that's a personal preference. They were a little mild for me. I will definitely order from Jolly Posh again. Cheers.

Bacon is arguably one of the most delicious foods around. Whether you choose to whip up a batch of bacon to accompany your breakfast pancakes or add it as a topping on a tasty burger, it's a tempting treat that's hard to ignore. One of the things we love about bacon is that itsflavor profile is incredibly versatile! It tastes just as great when paired with a healthy veggie as it does when turned it into a savory seasoning salt. With several different varieties now available like Irish bacon and applewood smoked, it's no wonder as to why the bacon section of grocery stores is continually expanding. While the flavor profile of your bacon does not necessarily make a difference in terms of your health, there is one factor that will - the curing process.

When searching for the perfect type of bacon to purchase, we often see the words "cured" and "uncured" on the label. Though bacon is a cured meat by definition, there are a variety of different preservation processes that the meat can go through. Some methods are so natural that the cured meat is labeled as uncured. But what is uncured bacon? Is it safe to eat? Healthier for you?More flavorful? Our team of experts has come together to answer all of these questions aboutpork products and more! Read on to discover the differences betweencured vs uncured bacon. We'll outline what makes each type of bacon unique and the different processes each meat endures to create the delicious tasting treat that you love so much.

No matter what style of bacon you're consuming, the meat has been cured in one way or another. As we dive more in-depth into the curing process, it's important to note that no matter what style of bacon you purchase, it must be cooked thoroughly before being consumed.

So, exactly how does bacon go from fresh pork to flavorful well-preserved meat? The more traditional and commonly used method for curing bacon is known as dry curing. Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. The meat is then left to cure for a week or two. Since this method relies solely on dry ingredients, there is no need to add any liquid to the process. After being cured, the bacon is rinsed off. For an extra boost of flavor and preservation, after seasoning, most bacon is placed into a smoker. If a smoker is not used, the meat is instead put into a conventional oven or left to air dry in cold temperatures for weeks or sometimes months!

In addition to dry curing, wet curing can also be used to preserve pork and make bacon. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. Most bacon today is cured through wet curing. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. This injection method is called pumping and is the quickest way to cure bacon. After the bacon has been cured, similar to dry curing, the meat is then smoked for added flavor, taste, and preservation.

When creating commercially produced bacon instead of a smoker, a convectional oven is used to speed up the process. This heating process only takes about six hours, which is much faster than smoking, which can take several days. At the end of the process, liquid smoke is commonly added to bacon to replicate the smoky flavor. 041b061a72