Bacon Week 2016: Celebrating the nations’ love affair with bacon


Media Release:

It’s a feast for the senses, and this week Aussie bacon brings home the sizzle.

Australian Bacon Week runs from 19 June to 25 June celebrating 100% Australian bacon and also drawing attention to the competition local bacon faces from imported products.

Australian Pork Limited’s Mitch Edwards said bacon adds joy to the plate and is included in many of our much loved recipes. “Bacon is the meat all-rounder and adds life to dishes from breakfast until dinner, entrées to desserts.” Mr Edwards said.

“Bacon is as versatile as the imagination, so understandably a wide range of innovative dishes have been created for Bacon Week by top chefs, craft brewers, dessert makers and more, including Zumbo Patisseries and N2 Extreme Gelato.”

“The majority of Australian’s are united in agreement that bacon made from 100% Australian pork tastes better and is of higher quality and Bacon Week highlights the strengths of this home-grown product.”

“Many don’t realise that about 72% of bacon sold in Australia is made from imported pork. So, it’s about helping consumers find the tastiest true blue bacon and identifying Aussie. The pink PorkMark logo or the words ‘Product of Australia’ mean the bacon is true blue.”

As part of the celebration, Australia’s bacon was put to test at the Australian Bacon Awards. The competition has run since 2010 and this year attracted 135 entries from across the country.

Specialist, independent judges, Fleishmeister Horst Schurger and Chefs Simon Bestley, and Paul McDonald, individually assessed the appearance, aroma, lean to fat ratio of both cooked and raw bacon. The judges unanimously agreed the competition was tough as year after year bacon processors up their game which is great news for Australian Bacon.

Fleishmeister Schurger, said “The bacon makers have listened to our comments and now the competition’s harder so by the end the customer gets a high quality home-grown bacon.”

This year the judges named Zammit Ham and Bacon Australian’s Best Artisan Bacon. The free range wood-smoked bacon was described by the judges as having an excellent texture, good lean to fat ratio, minimal to no shrinkage and a smooth-well rounded flavour with just the right amount of smokiness.

Bacon week runs until 26 June, with more information, participating restaurants and recipes available from

And the winners are…


Australia’s Best Artisan Bacon

Zammit Ham & Bacon                             Pendle Hill NSW        (02) 9896 4511

 National Winners

Full rasher

  1. Zammit Ham & Bacon             Pendle Hill NSW        (02) 9896 4511
  2. Circle T Meats Raceview QLD           (07) 3288 6788
  3. Master Butchers Whitsunday             Cannonvale QLD       (07) 4946 6753

Short cut

  1. Tafe NSW SWSi Gourmet Meat Granville NSW           (02) 9682 0222
  2. Bargara Meats                                     Bargara QLD                          (07) 4159 2267
  3. Premier Meats                               Tenterfield  NSW       (02) 6736 1178


And while Western Australia didn’t get a call up for the national awards, here are the winners of WA’s best bacon!

Full Rasher:

  1. Princi Smallgoods, Malaga, (08) 9249 7359
  2. Reids Meats, Perth, (08) 9364 1142
  3. Mondo Doro, Perth, (08) 9242 5445

Short Cut:

  1. Mondo Doro, Perth (08) 9242 5445
  2. Eurostyle Smallgoods, Bibra Lake, (08) 9418 1326
  3. Pingelly Quality Meats, Pingelly, (08) 9887 1416
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Smoked Venison Ribs (with Porcini Dry Rub Recipe)


Time to break the hiatus with some delicious smoked venison ribs so check out my witty unpredictable talent with all natural game.

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Bacon Sriracha Stout Bloody Mary


Earlier this week for Bacon Week 2015 I made Bacon Moonshine.  Well, today I’m giving you a killer cocktail idea so you can celebrate all things bacon and booze in style: The Bacon Sriracha Stout Bloody Mary.  Continue reading

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Bacon Moonshine


Bacon Week 2015 continues!  I don’t know what I’m going to do when this week is over.  Probably cry a lot.

Today I’m helping you find your spirit animal – that is, an animal-infused spirit.

That’s right, we’re making BACON MOONSHINE. Continue reading

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Cheeto Crusted Deep Fried Bacon


Bacon Week 2015 festivities continue with a recipe that just nearly went a bit too far: cheeto crusted deep fried bacon.

Actually you know what, it probably did go a bit too far, and not a single fuck was given.

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The Swineapple


Happy Bacon Week 2015 everyone!  I’ve been going bacon crazy over the weekend and have so much cool stuff to share with you!  Don’t forget to follow me on instagram (@gusfacegrillah) for loads of sneak peeks at what is in store!

One of the best things about being Gusface Grillah is that people are always sending me links to amazing recipes and ideas they think I might like.  A good ninety percent of those involve wrapping something in bacon and I am absolutely okay with those statistics.

In addition to this I also love a good pun, so when I came across the Swineapple it was love at first sight and I knew it had to be first cab off the rank for my Bacon Week 2015 celebrations! Continue reading

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WA Cider & Pork Festival 2015


Regular readers of this page will know that I love all things pig – bacon, pork, ham, crackling – it surely is a magical animal (right, Lisa?).

And so I was thrilled to be invited along to Western Australia’s first ever pork and cider festival – because you know what goes well with pork?  More pork – wait, I was meant to say apples.  Apples go well with pork. Continue reading

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Recipe: Jarritos Cola BBQ Sauce


This recipe came about after being inspired by the Port Macquarie BBQ Competition.  See, they had a mystery ingredient category in the competition and it turned out that mystery ingredient was Jarritos soft drink – any flavour you please – to be used to make a BBQ sauce. Continue reading

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Burn After Reading: Pork Liver Pâté


It feels like I haven’t been posting enough about my cooking recently.  Well, that’s about to change and it’s coinciding with the launch of a new segment: Burn After Reading.

In an effort to start working through my collection of cookbooks this regular segment will feature me working my way through a chosen recipe.  The name comes not only from my love of fire and barbecue but also my habit of reading a recipe, declaring “I got this bro” and then attempting to complete from memory.  As a result there will be the occasional omissions, errors and improvisations which will all be duly noted in the recap. Continue reading

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Chew the Fat: Jay Beaumont – Australasian Barbecue Alliance


Welcome back to: Chew the Fat.  This regular series will feature interviews with a range of folk involved in the BBQ scene as well as anything to do with my other loves: bacon, dude-food and beer.

This edition features Jay Beaumont, President of the Australasian Barbecue Alliance. Continue reading

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