Bacon & Ham — Australian Pork

Buy ham online and buy bacon that is cured properly — real leg ham off the bone, and bacon that hasn't been pumped with water and phosphates to inflate its weight.

Choosing bacon and ham

Streaky bacon (from the belly) crisps hardest and renders the most fat — the choice for a BLT or crumbled over eggs. Middle bacon gives you a streaky tail and a leaner eye. We cure with a traditional method, and also offer a salt-and-sugar cure with no added nitrates for people who want it. Leg ham off the bone is carved from a whole cooked leg — denser and less watery than a formed, re-pressed ham. Christmas hams (whole and half bone-in leg) are available in season.

Cooking and storing

Cook bacon from cold in a cold pan, bringing the heat up slowly so the fat renders before the meat colours. Leg ham is fully cooked — slice and serve, or warm gently. Keep bacon below 4°C and use within a week of opening; sliced ham within 3–5 days. Freeze bacon with paper between rashers. "Nitrate-free" and "uncured" labelling is more nuanced than it sounds — the Food Standards Australia and New Zealand site explains how curing agents are regulated.