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Pialligo Farm in the News

PIALLIGO FARM SMOKEHOUSE ‘AUSTRALIA’S BEST ARTISAN BACON’

AUSTRALIA’S BEST ARTISAN BACON Pialligo Estate Smokehouse

We are absolutely delighted and proud to announce that Pialligo Farm Smokehouse has taken out top honours at Australian Bacon Week.   Our full rasher smoked and dry cured bacon was voted Australia’s Best Artisan Bacon by fleishmaster Horst Shurger, who has a Masters degree in butchering and smallgoods; and top chefs, Paul McDonald and Simon Bestly, who have broad international experience.Voted as the best out of a record number of entries in this year’s Australian Bacon Awards, held in Sydney, the judges noted that Pialligo Farm Smokehouse Bacon has a ‘very nice appearance with an excellent smoky aroma, and...

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Autumn is here and time to harvest.

Champion Salmon Grape Harvest Gravlax Smoked Salmon Smokehouse The Australian

Autumn is here, so we’ve hung up the gardening gloves just long enough to cobble together a short newsletter to let you know what’s been happening out at the Estate.                     Firstly, we’re delighted to announce that Pialligo Estate Salmon Gravalax was awarded Champions Medal at the Sydney Royal Wine, Dairy and Fine Food Shows 2014; and we achieved nine Medals out of ten entries! Our salmon also took out the honours in 2013, so that’s two years in a row now that our Chef, Peter Curry, has done us proud!...

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Champions Medal for Pialligo Farm two years in a row at Sydney Royal Fine Food Awards

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Canberra Times 4/12/13. Written by Tegan Osborne staff journalist.

Canberra Times Smokehouse

When Irishman Charlie Costelloe first went bacon shopping in Australia several years ago, he was perplexed. Decades of bacon eating and appreciation in his homeland told him what he was seeing on the supermarket shelves just wasn't quite right. The colour was wrong, the texture was different and, in his opinion, what was labelled as bacon looked suspiciously like ham.''I was looking at the colour of it and I couldn't quite understand. It looks cooked,'' he says. ''After a bit of research we figured out a lot of it is cooked. It has to be heated if you're going to...

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