Why bacon is costing more
IT’S the sizzling centrepiece to many weekend breakfasts, a cheeky snack on a rainy afternoon or flavour enhancer to classic pasta.
But bacon lovers could soon see price increases, as outbreaks of African Swine Flu overseas impacted pork imports.
Gatton Meat Centre owner Joel Schmidt said larger bacon producers had been hit hardest by the instability overseas.
“The options probably aren’t there as much as they were, so they’re starting to take some of the local market,” Mr Schmidt said.
“If they can’t source it from overseas, it’s not like they’re going to stop making bacon, they’re just going to have to make it at a different price.”
In the lead up to International Bacon Day on Saturday, he urged shoppers to support their local butcher, who in turn support local pork farmers.
“We’ve only ever purchased Australian pork for this reason – to support local,” he said.
“We want to make sure that what our customers are getting is the best and we believe that Australian made anything is the best.”
Not only does buying local help producers, it gets you better quality, Mr Schmidt said.
“In a large factory they can’t make bacon like we do, because they just can’t produce the numbers in the same time-frame,” he said.
“When I make a piece of bacon it takes me 11 days to make it – they can’t do that.”
YUM: Gatton Meat Centre butchers Joel Schmidt and Richard Wilks love nothing more than a good piece of bacon.