Bringing home the bacon

Tasmania’s best bacon can be found at Perry’s Quality Meats and owner Josh Perry says the produce is gaining interstate interest. Picture: Jelena Potpara.

Produce. Bacon lovers rejoice and head on down to Smithton, for that’s where Tassie’s best can be found.

Perry’s Quality Meats, Smithton, took out the state’s top spot in both the full rasher and shortcut categories of the Australian PorkMark Bacon Awards.

“It’s a good product. We’ve been tinkering with the recipe a little bit, backing off salt and trying a little bit of sugar to get a bit of sweetness into it,” says owner Josh Perry.

“We’re about to go to Melbourne . . . and we’re going to take a few samples over for a few clients over there that are interested to have a play.

“It’s good to have the recognition of doing really well.”

The local produce was recognised as the fifth best in both categories nationally, just a few points separating the Perry’s meat from the third placed contender.

“We’re getting pretty close, that’s the whole go, to one day win best in Australia.”

Josh, who works alongside wife Jen and son Isaac, thanked his whole team in the Smith Street butcher.

“They do a great job, especially Craig (Tuxworth), he pumps all the bacon.”

The awards were held as part of Australian Bacon Week, celebrating the best bacon made from 100 per cent Australian pork.

More than 125 entries were received from across the country, with the judging panel assessing qualities like appearance, aroma and taste.

Judges described the winning full rasher having a great smoke, nice colour and balanced flavour, and similar praise flowed for Perry’s short cut bacon, noted as a good looking rasher with nice shape, colour and flavour.

Australian Bacon Week runs from June 25 to July 1, drawing attention to the competition local bacon faces from imported products.

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