Judges sizzle up bacon to determine New Zealand’s bacon champion. Photo: supplied/100% New Zealand Bacon and Ham Awards
题图：评委品尝培根，决出新西兰培根冠军。照片：提供/100% 新西兰培根火腿奖
If you’re a pork eater, it’s hard to fathom that bacon – and its cold-cut cousin ham – can be judged on a scale. Isn’t it all a salty, fatty dream?
【澳纽网编译】如果你吃猪肉，就很难想象培根–还有它的冷切肉表亲火腿–是可以用等级来评判的。这不就是一个又咸又肥的梦吗？
No, it is not and the annual 100% New Zealand Bacon and Ham Awards has crowned its 2024 winners.
不，事实并非如此，一年一度的 100% 新西兰培根和火腿奖已经为其 2024 年的获奖者加冕。
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Upper Hutt’s Cameron Harrison Butchery scooped up this year’s Supreme Winner in the bacon category for its Honey Cured Streaky Bacon. Sam’s Butchery in Silverdale won the Supreme Award for ham with their Mini Champagne Ham.
Upper Hutt 的 Cameron Harrison Butchery 凭借其蜂蜜腌制条纹培根获得了今年培根类别的最高赢家。Silverdale 的 Sam’s Butchery 凭借他们的迷你香槟火腿赢得了火腿最高奖。
Rob Cameron, owner of Cameron Harrison Butchery, said he stuck to traditional methods for curing bacon “Brining it and putting it through a stringent drying process before smoking and slicing. I’ve been doing it the same way for as long as I’ve been making bacon, which is 16 years now,” he told First Up.
卡梅伦·哈里森屠夫店的老板罗伯·卡梅伦（Rob Cameron）说，他坚持使用传统的培根腌制方法，“在熏制和切片之前，先将其腌制并经过严格的干燥过程。只要我一直在做培根，我就一直以同样的方式做，现在已经 16 年了，“他告诉 First Up。
Harrison said mass-produced bacon could be too lean and watery. “Don’t overpump it. Some companies are too focused on making money and put too much water in there,” he said. “You definitely need to have a bit of fat in there.”
哈里森说，批量生产的培根可能太瘦，水分太多。“不要过量。有些公司太注重赚钱，在里面放了太多水分，”他说。“你肯定需要有一点脂肪在里面”。
New Zealand-grown pork was some of the best in the world, he said.
他说，新西兰养植的猪肉是世界上最好的猪肉之一。
Judges, including culinary experts and butchers, spent three days sampling entries from 50 retailers from across the country that use only New Zealand-born and ethically raised pork.
包括烹饪专家和屠夫在内的评委们花了三天时间，对来自全国各地 50 家零售商的参赛作品进行了抽样检查，这些零售商只使用新西兰出产的符合道德标准的猪肉。
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“I was looking for that harmony of flavour where I could taste the pork itself with a balance of sweet, salty and slight acidity – and this is what stood out for the winning products on the Supreme judging day,” said judge Jess Granada, chef and owner of Auckland restaurant Nanam.
“我一直在寻找那种和谐的味道，这样我就可以品尝到猪肉本身的甜味、咸味和微酸度的平衡 – 这就是最高评审日获奖产品脱颖而出的地方，”评委 Jess Granada说，他是奥克兰餐厅 Nanam 的厨师兼老板。
“The winning products had the best flavour with excellent moisture content which left you wanting more,” said Todd Treadwell, a judge from Well Hung Butchery in Milford.
“获奖产品具有最佳风味和出色的水分含量，让您想要更多，”米尔福德 Well Hung Butchery 的评委 Todd Treadwell 说。
Butchers and culinary experts made up the judging panel for New Zealand’s bacon and ham awards. Photo: supplied/100% New Zealand Bacon and Ham Awards
屠夫和烹饪专家组成了新西兰培根和火腿奖的评审团。照片：提供/100% 新西兰培根和火腿奖
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The public also cast more than 7500 online votes to determine the People’s Choice Award. That went to the Aussie Butcher New Lynn in Auckland.
公众还通过 7500 多张网络选票选出了 “人民选择奖”。最终，奥克兰的 “澳洲屠夫新林恩”（Aussie Butcher New Lynn）获此殊荣。
After several years of judging the competition, Treadwell has noticed improving standards year on year. “Retailers are taking pride in what they are making which is great news for the public,” he said, adding that he prefers nothing more than freshly cut ham off the bone.
经过几年的比赛评判，Treadwell注意到标准逐年提高。“零售商为他们正在生产的产品感到自豪，这对公众来说是个好消息，”他说，并补充说他更喜欢新鲜切下的火腿。
A pre-heated cast iron pan is key to cooking this year’s winning bacon to perfection, advised Granada. “Overall, it was a very high standard of entries, and you could tell a lot of love had gone into making all the products,” she said.
格拉纳达建议说，预热的铸铁锅是将今年获奖培根烹饪到完美的关键。“总的来说，这是一个非常高的参赛作品标准，你可以看出制作所有产品都投入了很多爱，”她说。
来源： RNZ
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