We are absolutely delighted and proud to announce that Pialligo Farm Smokehouse has taken out top honours at Australian Bacon Week.
Our full rasher smoked and dry cured bacon was voted Australia’s Best Artisan Bacon by fleishmaster Horst Shurger, who has a Masters degree in butchering and smallgoods; and top chefs, Paul McDonald and Simon Bestly, who have broad international experience.
Voted as the best out of a record number of entries in this year’s Australian Bacon Awards, held in Sydney, the judges noted that Pialligo Farm Smokehouse Bacon has a ‘very nice appearance with an excellent smoky aroma, and well balanced flavour’ and also ‘great lean to fat ration, minimal to no shrinkage, and excellent texture’.
This is a benchmark achievement for us and it’s a truly great honour to know that our bacon has been judged as Australia’s Best Artisan Bacon, especially given the record number of entries.
Our artisan smokehouse offers all-natural products that showcase the best of the region and if you will allow us to say so, we feel that we are doing Canberra proud. In fact, our award winning smoked salmon was served as canapés for guests attending a Media/VIP Trade lunch at the renowned Bacchanalia restaurant in Singapore this week!
Executive Chef, Jan Gundlach, accompanied our Director, John Russell, to Singapore for the Singapore-ACT Government Trade Mission. During their visit, John and Jan met with trade delegates and Singapore’s leading chefs, sharing the Pialligo Estate story and showcasing our products.
Since 2013 Pialligo Estate has proudly received 48 national food awards, including five Champions and nine Gold medals; 17 Silver medals; and 20 Bronze medals. An esteemed judging panel of specialist chefs lined up by the Australian newspaper recently ranked Pialligo Farm traditional smokehouse hot smoked honey glazed salmon Number ONE.
Our multi-award winning dry-cured bacon is produced to an age-old recipe that Pialligo Estate has brought back to life using his secret blend of spices, which results in unsurpassed quality and flavour of award-winning standard.
Peter designed and created a traditional kiln smokehouse with a natural brick-kiln, and his smokehouse is used to create our quality artisan products. Our traditional smoked bacon has been hung in the smokehouse and cold-smoked for up to 17 hours. There are no preservatives, colourings or artificial flavours used in any of our products.
In Canberra, Pialligo Estate bacon is delivered weekly to IGA supermarkets in Campbell and Ainslie, Deli Planet at the Fyshwick Fresh Food Markets, TwentyOne Café and Grocer at Nishi, More than Meat butchery at Westfield in Belconnen, and Essential Ingredient in Kingston. And you can enjoy it at Lonsdale Street Roasters, 38 Espresso in Kingston, and Penny University in Kingston.
In Brisbane, our bacon is available from The Standard Market Company in Newstead and Fortitude Valley, Ingredients at Kenmore Village, Naturally Fruit in Taringa, and Zone Fresh in Windsor. We are delighted to work with Fino Foods as our Wholesale Distributors in Brisbane.
We’ll be back soon with more news from the farm. Cheers until then.