100% New Zealand Bacon
Looking for the 100% New Zealand Bacon logo is the only guarantee that the bacon you are choosing is made from ONLY 100% New Zealand pork.
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Bacon truly is the perfect way to make any dish delectable - instantly detected by its mouth-watering aroma when sizzling in the pan or under the grill, and the flavour-explosion it creates in the mouth - bacon makes it.
Bacon is pork taken from the sides and belly of a pig that has been cured, smoked or dried. There are five main categories of bacon available in New Zealand - Middle, Shoulder, Streaky, Middle Eye and Dry Cured Middle.
Middle - taken from a whole loin including the belly
Middle Eye - taken from the loin with the skin off
Dry Cured Middle - taken from whole loin including the belly and has been cured by means other than injecting brine.
These bacons (above) are great for bacon & eggs, eggs benedict, BLTs
Shoulder - taken from the shoulder
This bacon is suited to chopping as an ingredient in pasta, risotto, pies, quiche
Streaky - taken from the tail end of the loin or the belly
This bacon becomes crisp when grilled and its long thin shape makes it suitable for rolling or wrapping around fruit, vegetables (e.g. asparagus) or other meats/seafood (e.g. beef fillet mignon, scallops).
Many names are used to describe the bacon and these usually relate to the method of production, the wood used for smoking, the ingredients that add flavour such as spices, herbs or ingredients that add sweetness such as honey, sugar and maple syrup.
A country name is sometimes used to reflect a bacon type popular in that country. Most common are American Streaky and Danish/Dansk-style bacon. Dry cured unsmoked bacon is often referred to as green bacon. Not readily available in New Zealand but sometimes mentioned in recipes is Gammon, which is bacon taken from the leg.
Always look for the 100% New Zealand Bacon logo - then you know it's made using only 100% New Zealand pork.
Streaky Bacon