Why is most of bacon made from overseas pork? can't be cost as it ranges from $12 to $19 or more at our major supermarkets. yet has Australian Made logo on the price ticket, until you read the fine print. "from 12% to 22% Australian content" but somehow contains 90% average imported pork.
How can anything have Australian Made Label with these ridiculous low percentages?
PS, I did get off my bum and buy Genuine Australian Made and grown at Butts Butchery, Young Street, Albury recently. Wow what a difference.
Warren-Pat_01 said
10:58 AM Nov 7, 2018
Craig1,
We bought some "Original Mountain Ash Wood Smoked Bacon" from Coles last week. P&M Quality Smallgoods is the company from Chullora, NSW.
The offer other products as well.
Is "Made from at least 95% Australian ingredients with meat from Australia". Was a little dearer than Don bacon (25% Australian ingredients) but the taste was superb & we are supporting Australian companies. Landline on Sunday had a segment on the struggling Australian pork industry.
Whenarewethere said
12:32 PM Nov 7, 2018
We are not big meat eaters by any stretch of the imagination but I had long discussion with our local butcher. He only sells bacon from females as it tastes better.
I don't want to be sexist but they should state on the pack whether it's male of female!
Phillipn said
10:48 PM Nov 7, 2018
Whenarewethere wrote:
We are not big meat eaters by any stretch of the imagination but I had long discussion with our local butcher. He only sells bacon from females as it tastes better.
I don't want to be sexist but they should state on the pack whether it's male of female!
Not to many people would be able to tell if the bacon middle rashers were from a male or female pig. Their is a difference.
It is like black angus beef, another sales gimmick.
Kebbin said
11:45 AM Nov 8, 2018
They are referring to the processing of smoking and brining not much smoking going on commercially these days that's all liquid smoked and boiled. Some butchers still smoke but at to high a temperature for my liking as it renders the fat. I prefer the cured bacon over any commercially smoked bacon.
Righto Phil please tell me how to tell the difference in rashers between male and female pigs? I know of the taste because boars are given something to remove the taint or have their gonads released.
-- Edited by Kebbin on Thursday 8th of November 2018 11:47:39 AM
-- Edited by Kebbin on Thursday 8th of November 2018 11:58:18 AM
Phillipn said
10:29 PM Nov 8, 2018
Kebbin wrote:
They are referring to the processing of smoking and brining not much smoking going on commercially these days that's all liquid smoked and boiled. Some butchers still smoke but at to high a temperature for my liking as it renders the fat. I prefer the cured bacon over any commercially smoked bacon.
Righto Phil please tell me how to tell the difference in rashers between male and female pigs? I know of the taste because boars are given something to remove the taint or have their gonads released.
-- Edited by Kebbin on Thursday 8th of November 2018 11:47:39 AM
-- Edited by Kebbin on Thursday 8th of November 2018 11:58:18 AM
The difference is not in the taste, male pigs have several thinner layers of fat and muscle at he bottom end of a middle of bacon [under belly]. females have a large section of fat. Which would develop into the udder with maturity. Sorry, I do not have a photo to show you. I hope this explains the difference to you. I have seen thousands of pigs slaughtered.
Possum3 said
09:33 AM Nov 9, 2018
The taste of pig meat is governed by what they eat - that's why you catch young pigs and feed them curds and vegetables. Wild pigs eat anything, including rotten road kill - that definitely will effect their "Taste".
Aus-Kiwi said
11:53 AM Nov 9, 2018
A baconer in farming is an older pig . An old sow etc . The older have more tast . Best fed higher protein foods to build meat , less fat .Its all about money these days !
Santa said
02:31 PM Dec 16, 2018
Was unaware bacon pork was being imported, pretty sad state of affairs, Just checked the package of Don bacon we have in the fridge, made with 20% Australian ingredients, obviously imported pork.
Yes, I do enjoy bacon and eggs now and again.
There is no question that pork from uncastrated male pigs (boar's) can have a very unpleasant taste, once experienced never forgotten.
"Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with faecal contamination of the skin. Studies show that about 75% of consumers are sensitive to boar taint so it is necessary for pork producers to control it."
Smokeman Brothers, by P & M Smallgoods, claim 95% Aussie, and it is pretty good. Look at the price per feed for two, not per kg ,as a treat maybe. Could save a few local jobs. Thanks Warren
Plain Truth said
03:54 PM Jan 17, 2019
We are lucky down in Bairnsdale,our local fresh food market,has some great smoked goods.
if you have 95% Australian bacon where does the other 5% of the pig come from
Santa said
09:11 PM Feb 9, 2019
Smoking, preservatives and packaging.
Craig1 said
09:33 PM Feb 10, 2019
Bloody foreign smoke, maybe from Tasmania at the moment
Mutley said
08:44 PM May 19, 2019
Possum3 wrote:
The taste of pig meat is governed by what they eat - that's why you catch young pigs and feed them curds and vegetables. Wild pigs eat anything, including rotten road kill - that definitely will effect their "Taste".
Not true.
Back when you were a child farmed pigs were fed that garbage that ends up in cans of dog food these days. You know, awful offal!
I bet that the bacon tasted great then too!
The big differences in taste are that farmed pigs don't run around much, so are not tough to eat. They also gather fat, which adds a taste of its own.
Wild pigs are often skinny, tough & full of worms.
Phillipn said
09:39 PM May 20, 2019
Mutley wrote:
Possum3 wrote:
The taste of pig meat is governed by what they eat - that's why you catch young pigs and feed them curds and vegetables. Wild pigs eat anything, including rotten road kill - that definitely will effect their "Taste".
Not true.
Back when you were a child farmed pigs were fed that garbage that ends up in cans of dog food these days. You know, awful offal!
I bet that the bacon tasted great then too!
The big differences in taste are that farmed pigs don't run around much, so are not tough to eat. They also gather fat, which adds a taste of its own.
Wild pigs are often skinny, tough & full of worms.
Sparganosis worms, will no be detected if you don`t know how to find them. Wild pigs from the gulf area are loaded with them. I have seen a lot of wild pigs slaughtered and most get a condemned stamp.
Why is most of bacon made from overseas pork? can't be cost as it ranges from $12 to $19 or more at our major supermarkets. yet has Australian Made logo on the price ticket, until you read the fine print. "from 12% to 22% Australian content" but somehow contains 90% average imported pork.
How can anything have Australian Made Label with these ridiculous low percentages?
PS, I did get off my bum and buy Genuine Australian Made and grown at Butts Butchery, Young Street, Albury recently. Wow what a difference.
We bought some "Original Mountain Ash Wood Smoked Bacon" from Coles last week. P&M Quality Smallgoods is the company from Chullora, NSW.
The offer other products as well.
Is "Made from at least 95% Australian ingredients with meat from Australia". Was a little dearer than Don bacon (25% Australian ingredients) but the taste was superb & we are supporting Australian companies. Landline on Sunday had a segment on the struggling Australian pork industry.
I don't want to be sexist but they should state on the pack whether it's male of female!
Not to many people would be able to tell if the bacon middle rashers were from a male or female pig. Their is a difference.
It is like black angus beef, another sales gimmick.
They are referring to the processing of smoking and brining not much smoking going on commercially these days that's all liquid smoked and boiled.
Some butchers still smoke but at to high a temperature for my liking as it renders the fat. I prefer the cured bacon over any commercially smoked bacon.
Righto Phil please tell me how to tell the difference in rashers between male and female pigs? I know of the taste because boars are given something to remove the taint or have their gonads released.
www.accc.gov.au/consumers/groceries/country-of-origin
-- Edited by Kebbin on Thursday 8th of November 2018 11:47:39 AM
-- Edited by Kebbin on Thursday 8th of November 2018 11:58:18 AM
The difference is not in the taste, male pigs have several thinner layers of fat and muscle at he bottom end of a middle of bacon [under belly]. females have a large section of fat. Which would develop into the udder with maturity. Sorry, I do not have a photo to show you. I hope this explains the difference to you. I have seen thousands of pigs slaughtered.
Was unaware bacon pork was being imported, pretty sad state of affairs, Just checked the package of Don bacon we have in the fridge, made with 20% Australian ingredients, obviously imported pork.
Yes, I do enjoy bacon and eggs now and again.
There is no question that pork from uncastrated male pigs (boar's) can have a very unpleasant taste, once experienced never forgotten.
"Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with faecal contamination of the skin. Studies show that about 75% of consumers are sensitive to boar taint so it is necessary for pork producers to control it."
https://en.wikipedia.org/wiki/Boar_taint
We are lucky down in Bairnsdale,our local fresh food market,has some great smoked goods.
i actually found australian bacon at IGA
Smoking, preservatives and packaging.
Not true.
Back when you were a child farmed pigs were fed that garbage that ends up in cans of dog food these days. You know, awful offal!
I bet that the bacon tasted great then too!
The big differences in taste are that farmed pigs don't run around much, so are not tough to eat. They also gather fat, which adds a taste of its own.
Wild pigs are often skinny, tough & full of worms.
Sparganosis worms, will no be detected if you don`t know how to find them. Wild pigs from the gulf area are loaded with them. I have seen a lot of wild pigs slaughtered and most get a condemned stamp.