“Our consumer research has shown 95 per cent of consumers prefer to buy Australian. They find the current labelling for bacon very confusing and at times misleading. For example ‘Made in Australia’ does not mean the product is made from Australian grown pork, only that it has been manufactured here. The harsh reality is that between 70 to 80 per cent of bacon is made from imported pork. This pork is imported frozen, thawed out and then manufactured into bacon in Australia. The only way to be really sure you’re buying bacon or indeed any type of smallgoods product made using Australian pork is to look for the pink Australian PorkMark as your guarantee of Australian origin” Australian Pork Limited (APL) CEO Andrew Spencer said.
Last week 7 to 13 March was Australian Bacon Week, launched on the Monday morning with a breakfast at Sydney Convention & Exhibition Centre. An initiative of Australian Pork Limited (APL), Australian Bacon Week is conceived to raise awareness of the local industry’s ongoing fight against imported pig meat, spearheaded by the PorkMark program. Countries like Denmark and Canada have highly subsidised agricultural industries and as such are able to export frozen product in enormous amounts, destined for smallgoods manufacturing. More than $10 million worth of imported pork meat arrives in Australia every week.
From the National Bacon Week launch, Sydney Convention & Exhibition Centre Executive Chef Uwe Habermehl shares one of his recipes.
Bacon and quail egg flan with goats curd and green olive tapenade
Preparation time: 30 minutes
240g puff pastry
6 quail eggs
180g good quality goats curd
15g finely sliced chives
90g thinly sliced good quality rindless smoked bacon
30g green olive tapenade
• Preheat the oven to 220°C.
• Lightly flour the work bench and roll the pastry into a square approximately 3mm thick. Using a small, sharp knife and ruler cut the pastry into 4x7cm rectangles.
• Transfer the pastry rectangles to a lightly oiled baking sheet, leaving a 2cm gap between each. Score a 5mm border inside the edge of each pastry parcel with a sharp knife.
• Prick the pastry inside the border with a small fork to avoid the pastry rising during the baking process.
• Brush the pastry border with a lightly beaten egg.
• Fold the chives through the goats curd and roughly spread a teaspoon of the mixture onto each pastry inside the border.
• Cut the sliced bacon into small julienne and sprinkle over the curd.
• Bake the pastry for 8 to 10 minutes, then remove from the oven and press a small indentation in the centre of the pastry parcel, big enough to hold the quail egg.
• Crack the quail eggs into the centre of each pastry, return to the oven and continue baking until the egg yolk has set to a soft centre (approximately 3 to 4 minutes).
• Gently transfer the parcels onto a platter and top with a small dollop of green olive tapenade.
Australian Bacon Week is an annual celebration of everyone’s favorite as well as bacon, ham and smallgoods manufacturers that are committed to using and selling products made with 100 per cent Australian pork. As part of the festivities of Bacon Week, APL embarks on a search for Australia’s best bacon. This year, 97 bacons from 72 manufacturers were registered as part of the national Awards for Excellence, which were then judged on a variety of factors including appearance, aroma, texture, shrinkage and of course, taste.
Barossa Fine Foods, Schulz Butchers Elizabeth West SA was awarded Australia’s Best Bacon and the National Full Rasher winners all hailed from my home state of NSW:
1. Metcalf Quality Meats – Evans Head
2. Coota Valley Meats – Engadine
3. Pronto Smallgoods and Butchery – Carramar
Australian Pork http://www.pork.com.au/
Sydney Convention & Exhibition Centre
Darling Dr, Darling Harbour NSW 2000 Australia
+61 2 9282 5000