It’s Bacon Week throughout Australia, which in Tasmania means it’s time to support your local pork producer and eat more bacon and pork.
The Tasmanian Farmers and Graziers Association (TFGA) and Tasmanian Island Pork Alliance (TIPA) have joined forces for the pig industry.
In Tasmania there are about 50 pig farms where they raise around 13,000 pigs and produce 2150 tonnes of pork every year.
Bacon Week runs until Saturday. It is an initiative to celebrate the much-loved, often irresistible meat, but also to draw attention to the competition that local bacon faces from imported product.
TFGA Chief Executive Jan Davis said, while bacon remains a key ingredient for lazy Sunday breakfasts and menu favourites like carbonara and BLTs, more than two-thirds of the bacon sold in Australia is made from imported, subsidised pork.
“Bacon, ham and other smallgoods made with Australian pork can be identified by looking for the pink PorkMark or the words ‘Product of Australia’.”
Geoff Terry TIPA Chairman said, you can find top quality locally produced pork across the state and now in Woolworths, who have made a commitment to stock certain cuts of Tasmanian pork – just look out for the pink sticker ‘Fresh from Tasmania’.
“On an international scale, Australians are lagging behind in their consumption of pig meat products. The challenge we face has been set by the Austrians where they each consume an average 65.6 kg of pig meat every year. On average, we eat only one-third of that – 21.7 kg” Ms Davis said today.
“So when you’re planning menus for this week, make sure to include some meals featuring pork and bacon. And remember to buy local and eat local, and support your local farmers and butchers at the same time” Mr Terry said.
TFGA Chief Executive Jan Davis
