With its signature smoky, savory flavor Berg bacon has become a popular choice for bacon lovers. This brand offers bacon made from high-quality pork belly that is dry cured and smoked over natural wood chips. But where exactly does the pork for Berg bacon come from?
Let’s explore the origins behind this tasty breakfast staple
100% Australian Pork
According to the company website, Berg bacon contains 100% Australian pork bellies. This means the pigs are raised and processed down under before being exported as cured and smoked bacon.
Australia has a long history of pork production. The pig population was first introduced by Europeans in the late 18th century. Today, Australia houses around 2.5 million pigs on farms and feedlots located primarily in the southeast and southwest regions.
As one of the world’s top 10 pork exporting countries, Australia produces around 360,000 tons annually. Berg Bacon sources all their pork bellies from this local supply, supporting Australian pig farmers and agriculture.
Select Cuts from Local Farms
Berg doesn’t use just any Australian pork in their bacon. They carefully select quality cuts from local Oz farms.
The pork bellies chosen for Berg bacon come straight from Australian family-owned pig farms. These smaller operations focus on humane animal care and handling.
Only the finest pork bellies make the cut. Berg sees this careful selection as key to achieving premium bacon with unbeatable flavor.
Minimal Processing & Additives
In addition to its local farm origins, Berg bacon contains no added hormones, antibiotics, or phosphates. The simple curing process uses just a few natural ingredients.
First, the bellies are dry cured using a basic blend of salt and honey. Salt penetrates the meat to draw out moisture for preservation. The touch of honey lends subtle sweetness.
After dry curing for several days, the pork is then smoked not once but twice over a mix of woods. This imparts rich, natural smoke flavor while cooking the meat.
That’s the essence of Berg’s farm-to-table approach – letting quality pork shine with minimal interference between pig and package.
Free-Range & Organic Options
While Berg’s original bacon contains conventional Australian pork, they also offer specialty free-range and organic bacons.
The free-range bacon comes from pigs raised with outdoor access and more space for natural behaviors.
For consumers seeking bacon from pigs fed organic diets with no GMOs, Berg’s organic line provides another option.
Both specialty bacons use the same minimal curing and smoking process as the original. They simply come from pigs held to higher welfare standards.
Why Australian Pork?
You may be wondering – why does Berg bacon source exclusively from Australia? There are a few reasons this Australian-only bacon has gained favor:
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Strict Standards – Australia enforces stringent health and hygiene regulations for pork production. This gives consumers confidence in the safety and quality of the meat.
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Open Range Access – Many Australian pigs get to roam outdoors in open spaces, which yields happier pigs and better pork.
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Reputation for Humane Care – Australian pig farming has worked to improve transparency and prohibit close confinement practices.
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Great Flavor – The free-range access and natural diets of Aussie pigs produces tasty and tender pork that makes for flavorful bacon.
By leveraging Australia’s high standards for pork production, Berg can craft bacon with care while supporting ethical Aussie pig farmers.
Bringing Home the Bacon All the Way from Australia
For bacon lovers, knowing where your bacon comes from and how it’s made can give you greater appreciation for each smoky, savory bite.
Next time you wake up to the sizzling smell of Berg Bacon cooking in the pan, you can thank those family-owned Australian pig farms half a world away for producing the quality pork that makes this bacon so delicious. The long journey from Australian farm to breakfast table is well worth it!
berg bacon quality dropsI have been using Berg bacon various cuts from Aldi for many years. Last purchase was short cut bacon delicately smoked. I changed to this because of the dropping quality of the meat, flavour and mostly excess water content of the full rashers. Sadly for me the same thing has happened to the short cut getting worse over time. Excess water, rashers stick together in packet, lack of flavour unless cooked over open flame. When using frypan to cook it tends to stew when the water leaches out from the bacon. I believe it’s added water not left ove
“Berg” with the pretentious dots on the e give genuine European charcuterie a bad name. Why not charge a little more for real quality? I’ve tried their products several times and they were always very disappointing. This is so sad! The small pickles made in India don’t taste European or good; they just taste hot. Please ALDI stop searching for cheap products – there is enough rubbish around anyway. Another good thing about ALDI is that they have a lot of good foods, especially cheese, butter, and milk. I will still shop there.
How To Find The Right Bacon On Keto? – Dr.Berg
FAQ
Who owns Berg Smallgoods?
Where does pork bacon come from?
What percentage of ham & bacon is made from Australian Pork?
“About 70 per cent of the ham and bacon on the shelves is actually made using imported pork,” she said. “So only 30 per cent of it is actually utilising Australian home-grown pork and supporting Aussie pork producers.
What is a side of bacon called?
In modern England, a side of bacon is called a “gammon” and a thin slice of bacon is known as a “rasher”. In the 12th century, a church in the English town of Great Dunmow promised a side of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day.
Is bacon cooked at high heat?
No, crispy bacon is cooked at high heat, which melts many of the healthy fats in bacon. To take advantage of bacon’s many health benefits, don’t overcook your bacon. 8.
Why did a church offer a side of bacon?
In the 12th century, a church in the English town of Great Dunmow promised a side of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day. A husband who could “bring home the bacon” was highly regarded by the community for his forbearance.