Butcher brings home best ba­con

Albany Extra - - News - Cally Dupe

WA’s best ba­con can be found in Mt Barker and Bi­bra Lake, ac­cord­ing to the judges of the Aus­tralian Ba­con Awards.

Mt Barker’s Plan­ta­genet Meats claimed top hon­ours in the full rasher cat­e­gory of the an­nual awards, co-or­di­nated by Aus­tralian Pork Lim­ited.

The com­pany’s full rasher ba­con, sourced from Plan­ta­genet Pork, beat dozens of en­tries from across the State with its “very good aroma and good bal­anced taste”.

Plan­ta­genet Meats owner Josh Liebeck bought the busi­ness with his part­ner, Kelly Stan­ton, two years ago, af­ter work­ing there for 11 years.

Mr Liebeck paid trib­ute to former busi­ness owner Les Gee, who passed down ba­con-mak­ing tech­niques to him.

“This is the first time we have en­tered the ba­con; we just wanted to see how it would go,” Mr Liebeck said. “We have al­ways thought it was good ba­con and thought we should have a go. We scored 272 out of 300, and the judges wrote a lot of good com­ments.”

The busi­ness has two butch­ers, one ap­pren­tice and two front-of­house staff. Mr Liebeck said he aimed to source as much meat as pos­si­ble from lo­cal farm­ers.

Hot on Plan­ta­genet Meats’ heels was Northam-based Quins Gourmet Butch­ers in sec­ond place and Bri­tish Sausage Com­pany in Bi­bra Lake in third. The award for WA’s best short-cut ba­con was given to Bri­tish Sausage Com­pany, fol­lowed by Salume Amo in O’Con­nor and Ar­ti­san Gourmet in Bel­mont.

Spe­cial­ist judge Fleis­chmeis­ter Horst Schurger, who has a mas­ter’s de­gree in butcher­ing and small­go­ods from the Mas­ter Col­lege in Monchenglad­bach, joined chefs Si­mon Best­ley and Adam Moore on a judg­ing panel. They as­sessed the ap­pear­ance, aroma and taste of 125 en­tries.

Pic­ture: Lau­rie Ben­son

Plan­ta­genet Meats’ Josh Liebeck with free range ba­con.

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