Almost half of Australians have bought bacon in the last week, but new research shows that most of them don’t know where it comes from. This is despite the fact that more and more people want to shop locally.
Margo Andrae, CEO of Australian Pork Limited, said that most people didn’t know that bacon and other small foods were made from imported meat.
“About 70% of the ham and bacon on the shelves is made with pork that was brought in from other countries,” she said.
“So only 30 per cent of it is actually utilising Australian home-grown pork and supporting Aussie pork producers.
Seventy-six percent of shoppers surveyed thought it was Australian, which is a huge number of people who didn’t know. “.
Walk into any Australian supermarket and you’ll see various packs of bacon readily available However, Australian bacon has developed a poor reputation over the years for being low quality and bad tasting compared to American or British bacon But is this viewpoint justified or has Australian bacon been unfairly maligned? Let’s analyze the reasons behind its less-than-stellar image.
The Shift to Imported Pork in Australia
In the past, Australian bacon was made exclusively from fresh local pork. But in recent decades, the demand for pork has outpaced domestic supply. As a result, manufacturers have increasingly turned to imported pork from places like the USA, Canada and Europe to produce bacon and other processed pork products.
Currently, around 75% of the pork used to make bacon in Australia is imported. This heavy reliance on foreign pork is one of the main reasons why Australian bacon is now considered lower quality by many consumers.
Different Cuts of Meat Used
Another factor is the cut of meat used to make bacon in Australia. Australian middle bacon contains a portion of pork loin, resulting in a leaner and longer strip.
Meanwhile, American bacon comes from the fattier pork belly. The fat content and type of cut impart a different texture and flavor profile. Some perceive Australian middle bacon as inferior and less tasty than American-style pork belly bacon.
Milder Curing Process
Traditional Australian bacon processing uses a relatively mild curing method compared to American styles. Australian bacon is typically cured just in a water, salt and sugar solution.
By contrast, US bacon may be injected with a more complex mix of seasonings and smoked over various wood types to add robust flavor. The milder curing and lack of smoking are felt by some to make Australian bacon less tasty
Lower Fat Content
As mentioned earlier, Australian middle bacon contains a portion of the leaner pork loin, while American bacon comes from fatty pork belly. This results in Australian bacon having a lower overall fat content.
Some bacon lovers feel the reduced fat content makes Australian bacon overly dry and lean when fried. However, the lower fat also makes Australian bacon healthier compared to streaky American styles.
Lack of Regulation and Standards
There is very little regulation or standards around bacon production in Australia. American bacon is quite standardized – almost all industrially produced bacon uses pork belly.
But Australian bacon can vary widely between brands and regions in terms of the cuts used, thickness, quality and curing methods. This lack of consistency or standards also contributes to perceptions of lower quality.
The Rise of Artisanal Bacon Makers
While large commercial manufacturers dominate the Australian bacon market, there has been a rise of small, artisanal bacon producers in recent years.
These specialty makers focus on traditional dry curing methods, high quality local pork cuts and unique flavor combinations using ingredients like maple, pepper and whiskey.
Many feel these small batch bacons match or even exceed American bacon in quality, flavor and cooking performance. So views that all Australian bacon is bad may be outdated.
Taste Differences are Subjective
At the end of the day, perceptions that Australian bacon is inferior comes down to subjective taste preferences. An American visiting Australia may be disappointed by differences in flavor, texture, fat content and saltiness compared to what they are used to. But Australians themselves are often perfectly satisfied with their national bacon style.
Within Australia, bacon preference splits along regional lines. South Australians used to fattier styles may find Queensland bacon too lean. Queenslanders acclimated to milder bacon may find South Australian versions too salty. Taste is relative.
How to Choose Good Quality Australian Bacon
Rather than accepting all Australian bacon is bad, look for signs of higher quality when shopping:
- Seek out brands that use 100% Australian pork, rather than imported.
- Look for juiciness and adequate fat marbling instead of very lean.
- Choose thicker slices around 1/4 inch for better cooking performance.
- Opt for middle bacon packs with uniform long slices over chopped or odd pieces.
- Try small batch local or artisanal bacon makers for premium quality.
Cooking Tips for Australian Bacon
To get the best results from Australian middle bacon, tailor your cooking method:
- Use a non-stick pan to reduce sticking from less fat.
- Cook over medium-low heat to prevent excess drying out.
- Fry bacon strips flat for even cooking rather than bunched up.
- Add a teaspoon of oil to the pan to help conduct heat.
- Bake in the oven on a rack over a pan to catch grease.
- Finish cooking in oven after pan-frying to desired crispness.
Creating Flavor With Seasonings and Accompaniments
The milder cure and leaner cut of Australian bacon pairs well with added flavors:
- Season strips with black pepper, paprika, oregano or cayenne before cooking.
- Top cooked bacon with fresh herbs like chives or parsley.
- Wrap bacon around fillings like cheese, banana or avocado.
- Serve with sweet glazes, chutneys, relishes and jams.
- Add bacon bits to potatoes, frittatas or pasta for a salty punch.
Don’t Judge Australian Bacon Too Harshly
Australian bacon does have some legitimate drawbacks when compared to American versions, especiallydue to the high usage of imported pork in manufacturing. But with care in selection and preparation, as well as an open mind, Australian bacon can provide a tasty experience and solid nutritional value in moderation.
Rather than universally maligning Australian bacon, compare brands and styles to find one suited to your tastes. And adapt your seasonings and cooking methods to play up the strengths of Australian middle bacon while compensating for any shortcomings.
With an understanding of its differences, you may find that Australian bacon isn’t so bad after all. The key is choosing high quality packs and using recipes and techniques that maximize its flavor and texture.
So don’t write off Australian bacon just yet. Give it a fair go by adding your own twist, and you may become a fan of this unique take on a breakfast favorite.
Consumers want local produce
People were upset that so much ham and bacon was made with imported ingredients, according to Ms. Andrae.
“There’s been a big rise in people wanting to support homegrown food, and they thought they were buying local when they weren’t,” she said.
Some 85% of those polled said they would definitely pay a little more to buy Australian goods if they knew they had to. “.
Most of the pork imported into Australia is from the United States or Europe.
Mick Nunn, who runs the Salt Kitchen Charcuterie in Ballarat, Victoria, said that fresh Australian pork was better than meat that was brought in from other countries.
“Were really lucky to have farmers that can produce such a high-quality product,” he said.
“Competing with cheaper imported pork is challenging, there is no doubt about it.
“I’d really like people to be very picky, read labels, and figure out if the product is really made from Australian pork.”
But one good thing about the pandemic is that it has made people really want to buy locally made goods. Our consumers are more engaged. “.
Mr. Nunn says that the farmers who give him pigs have taken good care of them and raised them in high-welfare conditions.
“It definitely has a result in flavour, theres no doubt,” he said.
In total, about 3. 35 million kilograms of pork, worth approximately $13. 8 million, is imported every week, according to Ms Andrae.
She said that Australian Pork Limited was pushing for more clear labels to help people tell the difference between imported and local foods.
“Most people think they’re buying Australian when they see the green triangle with the yellow kangaroo on it,” Ms. Andrae said. “But they need to read the bar chart below.”
It’s been a lot of work with the government to make people aware, but our next step is to look at what other options we have to make sure that labels are accurate. “.
Australia grows all of its own fresh pork, so people who buy roasts, chops, or loin cuts can feel safe, Ms. Andrae said.
“If its got a bone, its one of our own.”
When you buy fresh pork, you can be sure that it comes from Australia. To be even more sure, look for the pink Australian Pork logo. “.
Why import so much?
About 70% of Australia’s agricultural products are sent to other countries, but Ms. Andrae said that only 10% of the country’s pork was sent abroad, mostly to Singapore, Hong Kong, Vietnam, and Japan.
“Were not a huge exporter. Most of our production is grown for Australian consumption,” she said.
“But weve had a reliance on imported pork, probably over the past decade, originally because of price.
The high wages our workers get and our strict rules on biosecurity, animal welfare, and food safety are to blame for this. “.
But Ms. Andrae said that the spread of African Swine Fever (ASF) through places like China was changing the game, as were people’s desires to buy local goods.
There has been a huge change in the price of pork protein around the world because of that terrible virus. About 30% of it has been lost. “.
American Bacon vs Australian Bacon
FAQ
Why is bacon different in Australia?
Why is bacon not made in Australia?
Why does American bacon taste so good?
Can Australian bacon be eaten raw?
Is Australian Bacon healthier than American bacon?
Unlike American bacon, which comes from the fatty pork belly, Australian bacon includes a piece of the leaner loin of the pig, resulting in a longer cut with what looks like a tail. This cut is known as middle bacon and is considered to be a healthier option due to its lower fat content.
Is Australian Bacon weird?
It’s a grocery staple in the UK, but until recently you couldn’t find it in Australia, forcing expats to turn to a “freaky” alternative. I’m just going to say it: Australian bacon is weird. There’s something freaky about the fact it’s sold pre-cooked and is an alarmingly opaque shade of pink when you buy it.
Where does Australian Bacon come from?
Almost 50 per cent of Australians have purchased bacon in the past week, but according to new research, most don’t know where it comes from despite growing consumer sentiment to shop local. Australian Pork Limited CEO Margo Andrae said consumers were unaware that most bacon and other small goods were made from imported meat.
Why do Australians eat bacon?
Australians also enjoy bacon as a standalone snack or as an accompaniment to a variety of meals. The unique flavor and versatility of Australian bacon have made it a beloved culinary icon in the land Down Under. Australian bacon is a culinary treasure that embodies the unique flavors and traditions of the land Down Under.