Press Release – NZ Pork
New Zealand pork, bacon and ham lovers pay attention the ninth annual judging of the 100% New Zealand Pork, Bacon & Ham Competitions kicks of this Friday (1 July) in Wellington. The Competitions celebrate New Zealands finest home-grown …
30 June 2016
New Zealand Pork, Bacon and Ham Lovers Pay Attention!
New Zealand pork, bacon and ham lovers pay attention – the ninth annual judging of the 100% New Zealand Pork, Bacon & Ham Competitions kicks of this Friday (1 July) in Wellington.
The Competitions celebrate New Zealand’s finest home-grown pork products and assist customers to identify and appreciate sustainable pork, bacon and ham which is PigCare™ Accredited*. The competitions support our pig farmers, who raise pork solely for New Zealanders.
This year an impressive 210 entries from butcheries nationwide will be scrutinized by an expert and independent panel of 34 judges comprising leading chefs, food connoisseurs and master butchers. The judges will blind-taste each entry to select New Zealand’s best pork, bacon and ham.
NZPork Chairman Ian Carter is delighted with the number of entries this year and is looking forward to seeing what delicious products are on show.
“The number of entrants for 2016 is testament to New Zealanders’ love of pork, bacon and ham, a very talented pool of butchers, and a strong commitment to 100 percent New Zealand grown and produced pork, bacon and ham,” says Ian.
“When these meats hit the marketplace, the public will know which are the best of the best and can also be assured that they are supporting good animal welfare and a great New Zealand product.”
There are five bacon categories; Middle, Dry Cured Middle, Shoulder, Streaky, Middle Eye; two ham categories, Bone-In-Ham and Boneless Ham and two pork categories; Innovative Pork and a new category Convenient Pork.**
100% New Zealand Pork, Bacon and Ham lovers will have to wait until the competition winners are announced in late July. They will then discover where they can purchase the 2016 champion’s product.
All of the leftover pork, bacon and ham from the competition will be donated to the Wellington City Mission.
The meats will be used in the Mission’s drop-in-centre kitchen which serves 60 to 90 people a day.