STEVEN Chapman has brought home the bacon.
The owner of Slade Point Meat Specialist makes the best bacon in Australia.
The business received the PorkMack National Bacon Awards for Excellence in Sydney yesterday morning, Monday and to top it off, a slice of their winning product also made it onto an indulgent egg and bacon roll, worth $120, created by celebrity chef Colin Fassnidge.
Mr Chapman had to fly 30kg of his bacon to the event and there was no hiding his excitement.
"It was great because everyone was raving about how nice it was," he said.
"I can say I've actually met (Colin) now."
Mr Chapman has his grandfather to thank for his exquisite bacon, who taught him how to smoke the perfect rasher.
"I learnt a lot of it through a lot of his recipes," he said.
Their bacon is made the traditional way, he said.
"It's manufactured the old-fashioned way; we still light fires on the floor and smoke it the old traditional way, the way they used to do it when my ancestors (did) it, so it makes it unique and a different flavour."
The fresh Australian bacon is smoked for about 14 hours and is aged for more than a week before his award-winning product hits the shelves.
Mr Chapman said on top of winning the award, it was nice knowing they broke an Australian record.
Their bacon product almost received a perfect score - 293 out of 300. This trumped the previous record scored of 274.
"We've raised the bar to a level it's never reached before," Mr Chapman said.
Since the win, they've received calls from across the country from restaurants wanting a slice of his bacon, including Cairns, Townsville, South Australia, Sydney and Brisbane.
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