2016 Competition

2016 100% New Zealand Pork, Bacon & Ham Competitions

2016 COMPETITIONS are now closed

This year contestants showcased their most impressive pork, bacon and ham products and had them judged by acclaimed food writers, meat experts and chefs.

Diary the dates:

Enter as many categories as you want before entries close on 13 June, 2016.

22 JuneChiller boxes and entry instructions delivered by NZPork to entrants
End JuneEntrant to work with CourierPost to collect and deliver entry (in its chiller box) to Wellington
1 JulyJudging day
25 JulyGold Medalist's celebratory Awards Dinner in Christchurch
Late July Judging sheets, with individual comments are returned to entrants.

3 COMPETITIONS - 9 CATEGORIES

100% BEST NEW ZEALAND PORK COMPETITION (2 categories)

Showcase your skills and creativity to be judged on

  • commercial viability
  • logical in production 
  • market appeal
  • practicality for cooking and serving.

For each entry please supply three fresh items for judging, along with your unique cooking instructions.

For both 100% New Zealand Pork categories entrants will be required to complete a check list to assist the judges in understanding their entry.

Innovative Pork

Showcase your skills and creativity.  WOW the judges with something new!

From any pig cut: skin-on or skinless, bone-in or bone-out, cured or pickled. Small goods are not allowed.

Only marinades, seasonings and stuffings made on your premises are allowed.

Cooking time for the entry (or a portion of it) to be within 30 minutes.

Convenient Pork - New in 2016

Create a great value, simple, yet mouth-wateringly tasty pork product for busy people who need a quick and easy weekday meal solution.

Entries in this category must be 100% New Zealand fresh pork from the shoulder: skin-on or skinless, bone in or bone out.

Small goods are allowed provided 100% New Zealand pork is the only meat protein (ingredients must be declared).

Any marinades, seasonings and stuffings can be made in a butcher’s premises or purchased (if purchased, the brand must be declared).

Cooking time must not exceed 20 minutes.

Entries must be presented as ‘ready-to-go’ and convenient, for example, in an oven ready tray.

 

 

100% BEST NEW ZEALAND BACON COMPETITION (5 categories)

For each entry please supply 2 vacuum packs of 400g raw sliced bacon (minimum 8 rashers per pack).

Middle

Bacon that is taken from the whole loin, including belly.      

(Dry Cured Middle bacons should be entered in the Dry Cured Category).

Dry Cured Middle

From the whole loin, including belly which has been cured by means other than injecting brine.

Can be green or smoked.

Bacon is not to be blanched, cooked or gas flushed. 

Shoulder

Bacon that is taken from the shoulder.

Streaky

Bacon that is taken from the tail end of the loin or belly.

Middle Eye

Bacon that is taken from the loin with the skin off.

100% BEST NEW ZEALAND HAM COMPETITION (2 categories)

All entries to be cooked.

Bone-In Ham

Half a leg of ham from the chump/thick end.

Cooked on the bone.

No Champagne Ham, nor from the hock end.

Boneless Ham

Slices of ham cut from the leg. 

Please supply 2 vacuum packs with 6 pieces of sliced ham, approximately 3mm thick.

Resources

Competition Entry Form

Terms and Conditions

100% New Zealand Pork, Bacon & Ham Competitions Press Release

Judging Day Media Release