Why ba­con is cost­ing more

Gatton Star - - NEWS -

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.

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