High interest from butchers

Interest is running high in the product competition and evaluations that are due to take place on the first day of Foodex Meatex at the NEC in March.

Anyone who makes sausages and pies, or who wishes to learn top tips from the experts, should make a beeline for this year's show (March 19-22).

The event has been styled 'Indpendents' Day' and will feature a sausage competition, sausage and pie evaluations and workshops for both products. While it is aimed at independent butchers, all the activities are open to other industry setors, such as manufacturers as well.

The sausage competition is the presitigious Meat Trades Journal Champion of Champions, open to anyone who has won a recognised competition in 2005. Alongside the event will run sausage and pie evaluations giving participants the chance to win, not only one of the top awards on offer, but to get valuable feedback from experienced judges on the quality of product entered.

To entertain and educate while the judging is taking place, a series of workshops on sausage and pie production will be held throughout the day by two of the most experienced and successful competition-winning butchers - Allan Bennett and Keith Boxley.

Both men will be demonstrating best production techniques and give away some of their top tips on how to do well in competitions and evaluations.There are two classes in the Sausage Evaluation - pure pork and variety and two classes for pies - pork and speciality. There is a £10 cost per product entered into the evaluations if entries are made in advance using the relevant entry forms.

Independents' Day is organised by the Meat Trades Journal in conjunction with William Reed Events. It is sponsored by BPEX, Lucas Ingredients, Devro, The Hela Spice Company and AW Smith & Sons. Foodex Meatex will run alongside Food and Drink Expo and the Convenience Retailng Show at the NEC as part of Food and Drink World.

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