Judged on a number of criteria by a three person panel Craig's Free Range Bacon picked up 279 points out of a possible 300. All Bacon entries were produced from Australian Pork and were made by each individual butchery. Over 40 entries were received State wide and were all Judged anonymously. Craig puts his high acheivement down to his perfectly balanced smoke and flavour. He will take heart from the fact that his peers have judged his bacon to be some of the best in Sydney!
Copy of newspaper article (The Sydney Morning Herald, March 2012):
Click on the above article to view in full size PDF