Springwood’s Moore and Sons Butchery has been awarded two bronze medals for their ham and bacon at the Sydney Fine Food Show.
Owner Michael Moore credits the achievement to their traditional method of curing and smoking, as well as starting with a beautiful piece of free range Australian pork.
“Our customers are always telling us that our smokehouse bacon and traditional ham doesn’t compare to anything they’ve ever tasted before,” he said. “Now we have the medals to prove it.”
The butchers prepare the smokehouse bacon and traditional ham in a traditional wood smoke smokehouse at their shop in Springwood.
Due to the traditional curing and smoking method, only a limited number can be produced for the busy Christmas period.
“We have customers trying to place their order for a Moore and Sons traditional ham up to a year in advance,” Mr Moore said.
“Now with our ham being awarded such a prestigious prize, I think we are going to be smoking like crazy.”
The Sydney Fine Food Show attracts thousands of entries. The smallgoods and charcuterie competition was established in 1995 to judge a variety of smallgoods products. There are 54 classes within the competition, ranging from ham, bacon, salami and prosciutto to general smallgoods, cooked products, poultry products, gourmet products and sausage classes. The competition receives more than 700 entries, including more than 200 different sausages.
