Sue Morton with Waitaki Bacon and Ham's rustic pork
sausage, which is a finalist in the retail category at the
Fine Food New Zealand food industry exhibition. Photo by
Sally Rae.
When it comes to sausages, Sue Morton knows a thing or
two about what makes a good pork banger.
Mrs Morton and her husband, Gus, are pig farmers, marketing
their produce through the Waitaki Bacon and Ham label.
Their signature rustic pork sausage is a finalist in the
retail category at the Fine Food New Zealand food industry
exhibition which starts in Auckland tomorrow.
Launched in 1984, Fine Food Australia is held in Sydney,
Melbourne, Brisbane and Perth and, for the first time, is
being held in New Zealand.
Mr and Mrs Morton have also been asked to supply two pig
carcasses for an inter-Tasman chef challenge.
"I'm really looking forward to being able to fly the flag ...
that New Zealand pork is in this competition," she said
yesterday.
With an "unbelievable" 700 tonnes of pork imported every
week, New Zealanders needed to understand the value of eating
New Zealand pork.
If people did not embrace homegrown pork, then imports would
increase, bringing susceptibility to disease, hormones - "all
the things New Zealanders don't do", she said.
Being asked to take part in Fine Food New Zealand was a "huge
step up" and they had to ensure their presentation and
product was at a level to be embraced by many more chefs and
restaurants.
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