Pigs might fly as bacon maker hogs limelight
iT'S no rash statement to say that Steve Chapman is a master at preparing bacon.
The owner of Slade Point Meat Specialists has been recognised for three years of consistent award wins in the meat industry.
Backing up from a regional bronze medal in the beef sausage section of the Australian Meat Industry Council's awards this year, Mr Chapman again excelled at the Australian Pork awards.
The Slade Point butcher came third nationally for his smoked short bacon rasher, was first in Queensland for his short rasher and third in the state for his long rasher.
Last year he came first nationally for his long rasher and this year gained acknowledgment from Australian Pork for three years of consistent performance.
Mr Chapman comes from a long line of smallgoods producers. Hailing from the Adelaide Hills, an area famous for smoked smallgoods like metwurst, gourmet bacon, and beef jerky. His family has been producing these goods since 1920.
"It's all I've ever done and it's the reason I get out of bed every day," he said.
"I'm the only person around these parts that produces these products, so it's nice to get recognised."
Mr Chapman and his wife Trudi set up their shop nine years ago after a holiday in Mackay turned into a permanent move. He has a purpose-built smoke room at the back of the shop and uses traditional smoking methods.
"Basically, we light a fire and go about producing all our smallgoods here," he said.
"It's using methods my father, grandfather and great-grandfather all used over the years."