The Two Counties Sausage and Pie Champion Challenge, held at The Swan at Streatley hotel, attracted more than 70 entries from butchers producers and farm shops.
Butcher Green's of Pangbourne won the sausage title for its Pork Original sausages, while Wootton-St-Lawrence's Manydown Farm Shop was crowned Supreme Pie Champion for its Lamb and Mint pie.
The competition, which takes place during British Sausage Week, is the region's most prestigious celebration of locally produced pies and sausages. This is the third year the competition has run - and more entries than ever were received.
Entries were divided into six categories: Traditional Pork Sausage; Speciality Pork Sausage; Lamb or Beef Sausage; Traditional Pork Pie; Speciality Cold Eating Savoury Pie and Speciality Hot Eating Pie. Gold, silver and bronze awards were awarded within each category.
The Supreme champions were then selected from the Gold award winners by the panel of judges, which was made up of respected industry professionals. After awarding the prizes, the judges complimented Manydown Farm Shop's Lamb and Mint pie for its "superb appearance and flavour". The sausage from the Supreme Sausage Champion - Green's of Pangbourne, meanwhile, was singled out for its "delicious traditional banger taste".
Karl Bentley, general manager of The Swan at Streatley and the man behind the Two Counties competition, said: "This year's entries were better than ever - the quality has been absolutely superb. The success of the Two Counties competition is a real testament to the unparalleled dedication to quality and enthusiasm of our local butchers, independent farm shops and producers.
"It is not only a great way to celebrate British Sausage Week, but also demonstrates the fantastic variety and high standard of the wonderful local food produced across Berkshire and Oxfordshire."
In addition to the two champion titles, 33 Gold, 23 Silver and 9 Bronze awards were given out to entrants.