Easy Eating

'Home-grown is best'

Carey Bros butcher Wayne Carey helps to promote the local pig meat product by stocking Darling Downs bacon exclusively.
Carey Bros butcher Wayne Carey helps to promote the local pig meat product by stocking Darling Downs bacon exclusively. Linden Morris

DID you know female pigs make better tasting bacon and the best bit is the belly?

This week is National Bacon Week, when we are encouraged to celebrate and savour the delicious taste that is bacon.

Established by Australian Pork Limited, the initiative is designed to encourage shoppers to buy home-grown product.

One of the managers for Carey Bros butchers, Wayne Carey, said programs like this one were great for all involved in the industry.

"Anything that promotes the meat industry is always going to be a useful way of selling more for us and the farmers," Mr Carey said.

"All of our bacon is Australian-grown and everything we stock comes locally from the Darling Downs."

After 20 years experience Mr Carey said the key to delicious-tasting bacon was choosing the right pig and using quality ingredients.

"It has to be a meaty pig and have a good shape to it, but, not be too fatty," he said.

"We only use female pigs because we find they produce better bacon."

The process of curing the bacon also plays a large part in the flavour, Mr Carey said.

"We have found that even though there are several ways to cure bacon, the traditional way works and tastes the best," Mr Carey said.

"In fact, one of the biggest differences I have seen over the years it that curers work much faster now - instead of about a month it only takes a week now."

And when faced with the toughest question of them all - related to the plate - Mr Carey said he preferred his bacon fried and soft.



Fillet Mignon


  • 2 eye fillets
  • 2 rashers bacon (long cut)
  • 6 tbs butter
  • 1 tbs parsley
  • 2 lg potatoes
  • 1 clove minced garlic
  • ¼ cup warmed milk
  • Salt and pepper, to season


Wrap bacon around fillets and secure with a toothpick.

Spread 1 tbs butter on top of each fillet, sprinkle with parsley. Season.

Place chopped potatoes in pot of cold water. Bring to boil. When almost tender, heat a pan. Fillets should be at room temperature. Place the fillets in the pan and cook about 6 minutes.

Turn over and spread each with a tablespoon of butter. Cook for a further 5 minutes before setting aside to rest for five minutes. While resting, mash potatoes with milk, remaining butter and garlic.

- Recipe by Shannon Newley, reporter and food writer

Topics:  bacon butcher meat warwick

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