Butcher makes bacon, wins award
EVANS HEAD butcher Mick Metcalf’s efforts at “makin’ bacon” were recently rewarded at the inaugural Australian Pork Creations Competition when he came first in Australia for his middle bacon rashers.
Last week was National Bacon Week when Australian pork was promoted to consumers against heavily subsidised imports.
“I always use Australian pork when I smoke my own bacon,” Mick said.
“I entered the competition to see if we are doing a good job.”
Thanks to his win there is no doubt of that fact, and now Mick wants his customers to know how much better home-grown pork can be.
“We buy our pigs locally here on the Northern Rivers,” he said.
“The bacon is naturally wood-smoked for eight hours right here in the shop.”
Mick and his fellow butchers, Doug Flick and Mick Caspen, always knew they were on a good thing with their bacon.
“It was only a matter of time before it went to the big time,” Mick Caspen said.
Mick Metcalf said it was important to promote Australian pork over the imports, as he believed the way the industry was going it would soon disappear.
“There is half the amount of piggeries around now in the country than a few years ago,” he said.