"BUY Australian" is the message for shoppers this Christmas, especially for those hankering for a bit of pork or a ham.
Australian Pork Limited (APL) marketing general manager Peter Haydon said many shoppers were oblivious to the fact Australia imported hams.
"The best way to ensure your Christmas ham is Australian is to either buy bone-in or, if you're buying a boneless ham, look for the pink Pork Mark logo," he said.
"Both pork roasts and ham are popular at Christmas and seen as essential ingredients to a festive meal."
A marketing campaign driven by APL with a focus on the health benefits of pork, including raising awareness of lean cuts and the nutritional benefits of pork, had helped drive sales this year.
In retail sales kilograms of fresh pork have increased by 4.7 per cent compared to fresh (non-pork) meat at 1.6pc.
"For the first time in some time, Australian pork is considered the leading meat for the combination of being low in fat and a valuable source of iron," Mr Haydon said.
"To many consumers, this combination is a pleasant surprise."
Mr Haydon said feedback showed the regularity of Australian pork being cooked at home had also grown in share of meals for the average household and this growth had coincided with the health advertising.
"There appears to be a five-year coincidence between continuous advertising and increase in pig prices," he said.
Pastoral smallgoods director, Jonathan Sankey, Waterloo, said it was important to look for the Australian pink pork logo "Australian pork, often fresh", as imported pork was almost always frozen.
"Steer clear of loose packaging with juice in bags, as older stock or over injected stock is less fresh and or subject to heat abuse," he said.
"Also look for medals and awards - if it's from a recognised organisation it gives you an indication of quality.
"All meat is best kept below five degrees Celsius, however, most household fridges are between seven degrees and 12 degrees - this will affect its flavour and shelf life," he said.
Fat-to-meat ratio should be about 10 millimetres to 12mm of fat.
A fatter ham will present better if you score it, he said.
"Saltiness is important because if ham has been over injected or had more salt added to the recipe to help retain water, in turn it increases its weight."
