GOLD | Westmere Butchery, Auckland | Bone In Leg Ham SILVER | Farmland Foods Limited, Bulls | CountdownNew Zealand Free Farmed Half Leg Ham BRONZE | Pokeno Bacon, Pokeno | Honey Cured, Manuka Smoked Cooked on the Bone Half Ham
Ham - Boneless
GOLD | Westmere Butchery, Auckland | Leg Ham SILVER | Col’s Butchery, Mt Maunganui | Boneless Ham BRONZE | Drury Meats, Drury | Champagne Ham
All medal winners will be supplied with special labels to use on their winning products – so keep your eyes out for these medals on pack instore.
Isn't it all a salty, fatty dream? No, it is not and the annual 100% New Zealand Bacon and Ham Awards has crowned its 2024 winners. Upper Hutt's Cameron Harrison Butchery scooped up this year's Supreme Winner in the bacon category for its Honey Cured Streaky Bacon.
The combination of New Zealand's passion for farming, the varied climate, and lush pastures make for the very best beef in the world. New Zealand's natural, low-impact farming methods are a stark contrast to the intensive, high-impact systems often used throughout the world, particularly when it comes to beef.
Made from whole muscle meat cut into thin slices, turkey bacon is a healthier alternative to traditional bacon for those looking to reduce fat in their diet, or for those who don't eat pork.
Conversely, in the United Kingdom, "rasher" means one fine slice (up until the XVII century they were called "collops"). Bacon slices are also referred to as rashers in Australia and New Zealand.
Japan is an Asian economic powerhouse and a country renowned for its high-quality beef. In 2021, Japan exported 4,388 tons of beef worth $491 million, making it the most valuable per kilogram. Some of the most well-known beef varieties in the world are from Japan, including the Kobe and Wagyu beef families.
However, meat is also part of the cuisine and enjoys more international fame. The cuisine of New Zealand has its own style, especially that provided by the Māori people. Lamb, venison, and pork are used to prepare typical dishes, as well as all kinds of seafood, mollusks and fish.
The block walls of Hawke's Bay's Holly Bacon's cold smoker are steeped in generations of smoke from bacon dry-cured the traditional way - and it's always been made using New Zealand born and raised pork.
Back bacon is cut from the pig's loin, situated on the animal's back. It consists of lean meat with a small amount of fat along the edges and comes in round slices. Back bacon is typically leaner and meatier than streaky bacon, making it a healthier food option. It is often used in Kiwi breakfasts and sandwiches.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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