Page 6 - Australian Pork Newspaper

Season’s best Aussie hams perfect for festive feasts
SANTA’S writing a list and checking it twice, but we’ve revealed the winning hams to com- plete your festive feast.
The winners of the an- nual Australian PorkMark Ham Awards were an- nounced recently, reveal- ing the very best true-blue hams, including tradition- al bone-in and boneless options.
Australian Pork Lim- ited’s Marketing and Communications man- ager Mitch Edwards said, “A beautiful Australian bone-in ham is the perfect centrepiece for any cel- ebration and they’re now in season.”
“This time of year we love to get together with our nearest and dearest, with food at the heart of those gatherings.
“A traditional bone-in ham can be transformed with a glorious glaze, or enjoyed carved straight from the bone, while a boneless ham can be per- fect for canapes.”
their Christmas celebra- tions, Mr Edwards said choosing the right ham could be a stress point, but the awards helped take the guesswork out of the purchase.
Fleischmeister Horst Schurger teamed up with chefs Simon Bestley and Darren Smith to assess the appearance, taste and aroma of 155 Austral- ian hams from across the country and were pleased with the quality.
Top honours this year were awarded to Patte- more’s Meats, Alexandra Hills, which took out Best Traditional Bone-in Ham in Queensland and nation- ally, as well as the coveted Best Artisan Ham award.
Judges described the ham as being very neat, with a good shape, per- fect internal appearance, excellent flavour and bal- ance.
The Best Boneless Ham was awarded to German Butchery, Bexley, which took out both the NSW and national categories.
This was a fantastic product that impressed the judges with a great shape and trim, perfect colour- ing, very good moisture and excellently balanced sweetness.
“This Christmas, im- press your guests by serv- ing a beautiful bone-in ham as your centrepiece,” Mr Edwards said.
“All bone-in hams are guaranteed to be made from 100 percent Austral- ian pork, so you’ll also be supporting our farmers.
“However, more than 75
percent of ham sold in Australia is made from imported pork, so if you’re buying a boneless or sliced ham, look for the pink Australian Pork PorkMark logo.
“Otherwise, check the bar chart on the label says it’s made from at least 90 percent Australian ingre- dients.”
To see all this year’s Australian PorkMark Ham Award winners, as well as recipes, tips and tricks for your Christmas ham, visit pork.com.au
Overall Artisan winner
Pattemore’s Meats Alexandra Hills, QLD for its Tra- ditional Bone-In ham.
Traditional Bone-in
1
Pattemore’s Meats
Alexandra Hills, QLD
2
Noosa Meat Centre
Noosaville, QLD
3
Sunshine Meats
Milperra, NSW
Boneless
1
German Butchery
Bexley, NSW
2
Barkly Smokehouse
Thornbury, VIC
3
Meatways Butchery
Kambah, ACT
Daryl Pattemore of Pattemore’s Meats, Alexandra Hills.
As people
prepare for
www.primegro.com.au
Results are based on typical progeny growth performance achieved using Primegro Genetics grown under a high health environment and fed using the Rivalea Nutritional Program.
Judges Darren Smith, Simon Bestley and Horst Schurger.
Register now for Roseworthy
‘Science and Practice of Pig
Production’ course
PORK CRC will sup- port the registration costs and Australian Pork Limited the trav- el and accommoda- tion costs for the first 15 producers, or their staff, who register for the 2019 ‘Science and Practice of Pig Pro- duction’ course, which runs from February 4 to February 14, 2019 at the Roseworthy cam- pus of the University of Adelaide.
The popular course covers everything about pork production, plus the latest technologies and information on re- production, nutrition, health and production in general.
It includes visits to a piggery, abattoir and Al centre and practical demonstrations on Al, heat detection, sample collection and disease diagnosis.
According to course
convenor Will van Wet- tere from the University of Adelaide, positive feedback from previous participants suggests it’s not to be missed and can be career changing.
Pork CRC’s ‘The Sci- ence and Practice of Pig Production’ 2018 course at Roseworthy was at- tended by 44 people, comprising 18 University of Adelaide undergradu- ates and 22 industry rep- resentatives from South Australia, Western Aus- tralia and NSW, as well as four participants from New Zealand.
“The course provides participants with a strong understanding of all aspects of pig pro- duction, from concep- tion through to process- ing and it encompasses all the management re- quired in between,” Dr van Wettere said.
Topics covered in- clude: reproductive
physiology, breeding herd management, ef- fluent management, nutrition, health, meat quality, quality assur- ance and marketing.
A range of guest speakers will be in- volved in the 2019 course, including vet- erinary consultant Dr Jon Bartsch, Dr Emma Greenwood (Univer- sity of Adelaide), Tony Edwards and his ACE Livestock Consulting team, Prof Frank Dun- shea (University of Mel- bourne), Dr Kate Plush (SunPork Farms) and members of the APL team, including Steve Miller and Andrew Robertson.
To inquire and regis- ter, contact Dr van Wet- tere, email william.van wettere@adelaide.edu. au or telephone 08 8313 7911 or 0423 155 750.
www.porkcrc.com.au
Page 6 – Australian Pork Newspaper, December 2018
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