'Tried and true' methods and patience the recipes for award-winning bacon and ham

Two Auckland butcheries have taken out the top spots in this year's 100% New Zealand Bacon & Ham Awards.

Returning after a three-year hiatus, the awards saw almost 200 entries from about 40 retailers.

Warkworth Butchery was named the Supreme Winner in the bacon category in Auckland last night.

Owner Rob Lees said he was stoked.

"I didn't expect that," he said.

"I mean, we picked up two golds last night, but a lot of people got a lot of other awards and bronze and silvers, and so I wasn't sure how it was all judged, but it was purely on that cut."

Lees took over Warkworth Butchery eight years ago, but the butchery has long been part of the local landscape - it first opened in 1905.

The awards will add to Lees' collection - he was awarded the Pure South Master Butcher of the Year Award in 2020.

"We're just a very traditional butcher," he said.

"We don't get carried away with trends and whatnot. I mean, our bacon is predominantly still sugar, salt, and smoke, just tried and true."

He said anyone wanting top-notch bacon should head to their local butcher instead of the supermarket, for a cleaner cut.

Westmere Butchery was awarded the second Supreme Award of the night for their bone-in leg ham.

Glenn McKeendry said the award was a credit to the team's hard work.

"It was a team effort to produce an award-winning ham - time, patience and the right amount of cure are the key ingredients, and that effort has paid off," he said.

Competition judge Hannah Miller Childs said when choosing the winning ham it was largely about finding something with great smoky characteristics as well as good texture.

"You want it to be nice and meaty, but still be moist and have enough fat content," she said.

Childs said Westmere Butchery's entry was a clear winner, as it was "insanely delicious".