Its confirmed November 2018

Hatari

Active member
Pork to Thailand, will Australian customs allow you to take it out?

Don't try it for NZ - recent case involving attempting to import three pork sausages -

Ministry for Primary Industries, Vatau Sagaga asked for the penalty starting point to be $20,000
 

OZZYGUY

Well-known member
Hatari;381848 said:
Pork to Thailand, will Australian customs allow you to take it out?

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We always take beef out of Perth and got a slab ready to go tomorrow, dont see the issue.
 

Hatari

Active member
Guessing Thailand not so bothered as they already have a prevalence of foot and mouth in their pork industry, but the estimated cost of infected pork to NZ is $5.8 billion for a single outbreak of foot and mouth transmitted by imported meat product.

April this year two Thais fined $1900 for biosecurity breach, bringing 2 pork sausages to NZ -

"Pork is prohibited from entry into New Zealand and is considered especially risky due to the prevalence of foot-and-mouth disease in Thailand. Biosecurity breaches have huge impacts on the country as a whole and have the potential to have a serious impact on our international reputation as well."
 

Cobba

New member
I think i had better check the regulations.....

That said, its not exactly "raw" Pork... but rather Pork that has been processed (with curing agents) and cooked.

Better to be safe than sorry i guess, so i will check
 

Cobba

New member
OZZYGUY;381849 said:
We always take beef out of Perth and got a slab ready to go tomorrow, dont see the issue.
Yes, i might also consider taking over some Beef as well....
 

Cobba

New member
How could FMD virus enter Australia?

Australia doesn’t allow imports of any susceptible live animals, semen or uncooked meat or unprocessed dairy products from FMD-affected countries or zones. FMD virus is most likely to be introduced in contaminated, illegally imported animal products.
 

Stillearly

Well-known member
Do Aussie customs care what leaves ..... I've heard of guys taking over Turkeys for Xmas , don't think Thailand has any rules regarding imported meats
 

Hatari

Active member
strange times we live in, May I flew Sydney to Bangkok, at Sydney the ever vigilant customs man took my almost empty 110g toothpaste tube, as their legal limit is 100g... pointing out it was 80% empty didn't change things, because "it has 110g written on it"
 

Ian Forbes

New member
Cobba;393463 said:
Canadian style
I've brought my own smoked salmon into Thailand many times I bring it in shrink wrapped packages. It was only when flying with China Eastern Airlines that I had a problem. I arrived in a Chinese airport ( I forget which one) and they rerouted all passengers out of the airport and then we had to go back through the whole customs thing with examining checked in baggage. The authorities confiscated the smoked salmon. There was a bunch of other problems with them as well. The flight connections got screwed up which added another 8 hours to the trip. They also changed my pre-booked aisle seat and stuffed me in the middle with a bunch of Chinese. That is the last time I will EVER fly with that fucking airline.I don't care how cheap their flights are.
 

Cobba

New member
Interesting story...... That November trip never happened but myself and SI are booked to fly out of Sydney Later this month.... The pork loin pictured still curing in the refrigerator and I will smoke it this coming weekend, ready to be cryovaced and taken to LOS for the old man..... I am sure he will love it and assume the gesture will earn brownie points for me :)
 

Quarky

Administrator
I always find it amazing what you can bring into Thailand... imagine trying to do it the other way!
 

bacwaan

Well-known member
^ pork would just about be the last thing I'd be bringing into Thailand...the quality and price here is excellent...the "Sirloins" as pictured in Cobba's photo are about half the price here (about AUS$5 a kilo) of what it is in AUS/NZ if bought in Makro....
 

Bacon

Administrator
I agree with Baccy, the only thing they don't do well in SEA is bacon, and understandably so; they've never had the need to preserve meat. Otherwise you're just taking wine to Rome.
 

MarcTwoSix

Well-known member
bacwaan;393492 said:
^ pork would just about be the last thing I'd be bringing into Thailand...the quality and price here is excellent...the "Sirloins" as pictured in Cobba's photo are about half the price here (about AUS$5 a kilo) of what it is in AUS/NZ if bought in Makro....
I don't find pork good at all in Thailand, love it back home

I do think the chicken is amazing though................
 

Cippy

Active member
MarcTwoSix;393520 said:
I don't find pork good at all in Thailand, love it back home

I do think the chicken is amazing though................
You were eating the wrong pork.

I find the pork excellent in Thailand, without which I would have gone vegetarian. We would go to the fresh markets and get meat that was walking around a few hours earlier.

My biggest gripe was it being seasoned by fish!
 

bacwaan

Well-known member
MarcTwoSix;393520 said:
I don't find pork good at all in Thailand, love it back home

I do think the chicken is amazing though................
Yeah..but you live in Hog Heaven...

Canadian pork is world renowned..especially the bacon..however I cook and eat pork sirloin here several times a week and I find it better quality than what I used to get back in AUS...for a way better price

on the other hand I find AUS chicken way superior to Thai chicken...555
 

Cippy

Active member
bacwaan;393524 said:
Yeah..but you live in Hog Heaven...

Canadian pork is world renowned..especially the bacon..however I cook and eat pork sirloin here several times a week and I find it better quality than what I used to get back in AUS...for a way better price

on the other hand I find AUS chicken way superior to Thai chicken...555
I don't know. I have plenty of of Canadian ham, plenty of Spanish hams that are ridiculously expensive and of course Italian hams, Grandma would not go for the lame American knock offs, she and now Pops and I only went for imported Capicola (my favorite), Coppa, Mortadella, bresaola, Porchetta etc. We still go down to the same shop in what was once an Italian neighbourhood. I find the meat very high quality. Of course, it is not cured with the mastery handed down through the generations, but still high quality in LOS. Damn I am making myself homesick. 555

I couldn't touch the village chicken, skinny, tough and tasted like the garbage they subsisted on.

Tomatoes too I found awful. The tended to taste like the water they were grown with, swamp water. The wife hated tomatoes too until i finally got her to try a particularly sweet Roma. Now the grow in the garden next to the Thai Chillies. 555
 
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