For the third consecutive year, Mathie’s Meat Shoppe in Clare has won the title of SA’s Best Full Rasher Bacon at the Australian Pork Awards.
The announcement was made coinciding with National Bacon Week (June 21-27).
Locals are likely to be not surprised by Mathie’s latest award, with more than 150 kilograms of bacon sold every week.
Jason Mathie said he was not sure what made his smoked bacon so special, but thought maybe consistent quality and South Australian-sourced product was the secret.
“It’s all South Australian pork made and cooked on the premises, with everything done here from scratch,” Jason said.
“We supply a lot of restaurants and cafes around the Clare Valley and are making bacon every second day so we must be doing something right.”
Another feather for their cap, Mathie’s Meat Shoppe has also once again been successful in the regional round of the National Sausage King competition.
For the Mid North region, Mathie’s won six of the seven categories, including Traditional Australian: thick sausage; Australian Lamb: saltbush; Continental: chorizo; Poultry: Thai green curry with coriander; Gourmet: Blazin’ Texan chilli; and new category, Best Butcher’s Burger: Bush Burger - saltbush, carrot and seasoning.
Jason is no stranger to the competition, having been crowned Sausage King three consecutive years from 2011-2013 in the national Traditional Australian Sausage category. One of only six butchers inducted into the Hall of Fame for his award-winning sausages, as winner of the regional competition, Jason will go on to compete in the State competition in August.