AUSTRALIA'S best bacon truly sizzles in its consistency, according to Charlie Costelloe from Canberra's famous Pialligo Estate Smokehouse.
For the second year in a row the smokehouse was awarded the top gong in Australian Pork Limited's (APL) Annual Bacon Week awards.
Its dry cured and smoked shortcut bacon, which was hung and cold smoked for up to 17 hours, beat 135 contestants to take home the title "Australia's Best Artisan Bacon".
The competition's judges praised the bacon for its marbling, aroma and balanced taste.
The award is a huge achievement for the smokehouse, which only opened three years ago.
Mr Costelloe said the award had helped them grow their business and strive for excellence.
"Our business has doubled year-on-year and we're now working on a number of new products for our customers," he said.
The smokehouse adjoins Pialligo Estate's existing vineyard and restaurant.
"Pialligo was originally the food bowl of Canberra and we're trying to continue that history and add to it by doing something different," Mr Costelloe said.
APL's week-long celebration of the smallgoods kicked off on Monday to promote Aussie pork.
Many of the nation's best restaurateurs added bacon to their menus as part of the event.
