Brain straining to work here, but something to do with bones...pork and pork products can't be imported if they are still on the bone. I can't recall the finer details.Also remember that most bacon comes from overseas. Shitty tasting stuff. If you buy from a shopping centre style store have a crack at bertucchi Bacon or ham. Aussie grown, slaughtered and processed in Australia by Aussie farmers and workers.
Or go to a real butcher but still beware.
Well here is where it all gets complicated...you could make the bacon out of any meat you like; the smoking, salting, curing, preserving, and processing are the issue. This goes for all those delicious cured meats...oh man imagine a life without bacon, kransky, or chorizo!!! It just wouldn't be worth living would it? I'm not sure how this goes for vegetarian or vegan bacon inspired products.So if pork is 50% the fat of beef why is bacon so baaaad? Is it the fat and rind? The salt? The deliciousness?
Or is it that pigs are supposed to be smart yet 2/3 build houses from inappropriate materials?
My local Springwood butcher rocks the best bacon, so smokey and shaped in an oval not the usual long rectangle, english pork bangers to die for and chunky sweet ham, best butcher in the mountains. If your up this way pop in, only butcher on the main street, Moore and Sons.
Unfortunately Aus growers cant compete for cheapskate consumers:Hepatitis in the frozen pomegranate from Egypt, see companies still do give those little extras in the pack.
Buy Aust grown or you will,.I say will get some horrible germ or virus.
Yes I know about the rockmellons, but, I blame imported fertilizer
Tell that to an apricot enthusiast , Aussie apricot or imported apricot. Tastes are so different, imported ones may be sweet but sooooo lack in real flavour, dried or fresh.Sadly Australian produce isn't all smiles and pixie dust.