In a country where bacon is both a Sunday morning staple and the crown jewel of a Kiwi burger, a local Thames Valley butchery is proving that tradition still matters – and has the awards to show for it.
Burton’s Butchery attended the NZ Bacon and Ham Awards last month and brought home two accolades, a silver for its loin bacon, and bronze for its streaky.
It’s proof the Matatoki-based butchery makes bacon worth getting out of bed for.
“Bacon is still one of the top sellers, especially when people hear we make our own,” Elliot Burton told The Profile. “It’s the classic Sunday morning breakfast or the extra piece to make your Friday night burger something special.”
The butchery makes its own bacon using traditional techniques and a wood-fired smokehouse. Because there’s no fillers added, this created a “good-tasting product that doesn’t shrink or leave the pan full of moisture,” Elliot said.
“And using 100 per cent New Zealand pork allows us to know the meat is already the best quality, and supports our New Zealand farmers. We also have Burtons on Pollen Lunch Bar and Catering, along with Waiomu Beach Cafe, that use it.”
The NZ Bacon and Ham Awards had 254 entries from 44 butchers around the country, all using 100 per cent NZ pork.
The judges commended Burtons’ loin bacon for its faultless retail look, while its streaky bacon was noted as having a fresh aroma, even thickness and portion size, a balanced meat-to-fat ratio, appropriate moisture level, and good curing and smoking techniques.
Elliot said he and the team were “proud as punch” for the achievement and thanked his staff and loyal customers, especially over the last few months as they moved their business from Paeroa to Matatoki, where they are the only retail store.
“Our move has been a big task… but it has started to settle and feel like home now,” he said.
“It has allowed us to increase our processing capability and make improvements in our business, and with renovating the building, it has made compliance for our dual processing license easier to manage.”
Elliot said they were now focusing on business as usual, but had sent four of the butchery’s products off to the Great NZ Sausage Competition for judging. The competition is one of the premier events for New Zealand smallgoods producers and searches for the best sausage in the country.
The team was also getting a head-start on Christmas hams, which Elliot said would be limited this year, “so best to order them early”.
BY KELLEY TANTAU
