100% NZ bacon on the grill at Wendy’s
The bacon Wendy’s will use is produced by award winning Te Awamutu butcher Magills who has been using Waratah Duroc in their products for two generations. The new thick-cut Manuka-smoked streaky bacon will be served in Wendy’s restaurants from Monday (29 October) and replaces a Hickory-smoked version previously sourced from the United States and Canada.
A special new Streaky Mozzarella Baconator burger will also be available at all 17 Wendy’s restaurants from Monday.
“We’ve been doing a lot of testing and Kiwis love Manuka-smoked bacon. Our wonderful butcher in Te Awamutu adds a touch of Manuka honey to the family recipe, so it’s a quintessentially Kiwi flavour we know our customers will enjoy.”
Lendich says the New Zealand pork industry has amongst the highest animal welfare standards in the world and doesn’t use growth hormones to artificially enhance New Zealand pigs.
Believing that real quality taste starts with real quality local ingredients, Lendich says the move is a real coup for the locally-owned company and means over 95 percent of its food ingredients now come from within New Zealand.
Previously making up the bulk of its imports, Lendich says Wendy’s had until now struggled to find a New Zealand bacon supplier capable of meeting its volumes, consistency and quality standards.
Sourcing pork from farms like Waratah in the Waikato and elsewhere around New Zealand, Magills Butchery owner Mike van der Hoeven says the contract means exciting things for his butchery.
Making its presence in the Waikato known in more ways than one, Wendy’s will open two restaurants in Hamilton next year, which will be your chance to savour the taste of our Waratah Duroc in the Streaky Mozzarella Baconator burger. Sounds Great!
Click here to find out more. www.wendys.co.nz/news