Bacon from Toowoomba-based butchery Meat Cellar has been named the World’s Best at the World Charcuterie Awards in London. The business was the only Australian producer to be recognised at the international awards, with most categories dominated by entries from Europe.
The bacon received the highest overall score from a panel of 40 international judges, and was praised for being “visually stunning with a satisfying meat to fat ratio”, with the flavour “robust, and enhanced by the smoke and lingers on in the mouth”. Meat Cellar also received a silver medal for their bone in ham, and bronze for their boneless ham.
The butchery has been part of the local Toowoomba community for nearly 30 years, and is owned and managed by Luke and Michelle Jensen, who purchased the business in 2017.
Credit for the win goes to their butcher, Tom, who worked on the entry with their school-based apprentice.
The Jensens’ said the win was a testament to their commitment to high-quality products and traditional practices.
“Our bacon is created with integrity. We use locally sourced pigs, honey and wood chips, and take our time to cure and smoke our bacon using traditional methods which achieve a superior result.
“Shockingly, the majority of bacon in our Aussie supermarkets comes from overseas and relies on artificial flavouring and chemical smoking. Most people really don’t know what they’re missing, until they taste the real thing,” said Luke Jensen.
The Jensens’ are no strangers to recognition after their ham was named the best in Australia in 2011 and 2016/17, and Michelle Jensen says when it comes to enjoying the best bacon in the world, its best to keep it simple.
“The world’s best bacon and perfectly poached eggs are a match made in breakfast heaven. When ingredients are this good, you don’t need to mess around,” said Jensen.
