Phil Cook从Nemingha的店里卖了最后一批当地制作的圣诞火腿。 Phil Cook sells last batch of locally made Christmas hams from his Nemingha shop.

Nemingha的Cookswell肉类的Phil Cook正在出售最后一批当地制成的圣诞火腿,最初供应300多条,只剩下30至40条猪肉腿。 Phil Cook of Cookswell Meats in Nemingha is selling his final batch of locally made Christmas hams, with only 30 to 40 pork legs left from an initial supply of over 300. 这些火腿采用传统的湿腌和山毛榉烟熏工艺制作，来自附近的Damfyneswine，体现了Cook支持澳大利亚食材的努力，因为店里大多数猪肉都是进口的。 Made using a traditional wet-cure and beechwood smoke process, the hams come from nearby Damfyneswine and reflect Cook’s push to support Australian-sourced meat, as most pork in stores is imported. 他指出,对羊肉和牛肉的需求高于预期的价格上涨,并建议将火腿储存在醋水浸水袋中,以保持四个星期的新鲜度。 He notes rising demand for lamb and beef ahead of expected price hikes and advises storing hams in a vinegar-water soaked bag to maintain freshness for up to four weeks.