The late Sir John Hammond, working at University of Cambridge, conducted a consumer taste-test whose lesson has largely gone unheeded, especially lately.  He dissected and completely separated the fat and lean from some consumer cuts of pork, lamb, beef and chicken.
          A taste panel was given samples in which the fat and lean had been recombined before cooking in every cross-match possible – the pork fat cooked with beef, lamb and chicken, lamb fat with pork, beef and chicken and chicken fat cooked with pork, beef and lamb.

The result is a classic lesson that we all should heed.  In every case the panellists determined that what they had tasted was the meat from the fat-source animal, irrespective of whether the lean was the meat from pork, beef, lamb or chicken.  Pork lean cooked with lamb fat instead of pork fat tasted of lamb, etc.

          He showed that the fat determines the flavour and eating quality of meat.  Without the fat you have nothing special at all.

 

“Fat keeps the juice in the meat while it cooks and gives it flavour”

 

That is why low-fat or fat-trimmed meat can be dry and unintersting.

Using this well-proven information, the Original Bangalow Pork™ has a bit more fat to guarantee its extra-high eating quality, is grown to be naturally tender and has highly unsaturated fat, adding to the enjoyment.

The best Australian Chefs insist on preparing Original Bangalow Pork™ because they know that to produce an outstandng meal you must begin with outstanding produce.