Annual Great Yorkshire pork pie and sausage competition deadline looms

The cut-off date for this year’s Great Yorkshire Pork Pie, Sausage & Products Competition is approaching, with contestants having until 30 September to submit entries. 

Returning to Harrogate on 8 October, butchers and farm shops across the nation are invited to enter the products they believe should be award-winning.

For the second consecutive year, the competition in part of The Craft Bakers and Butchers Extravaganza.

This year’s competition will be of particular significance, as it is the 50th anniversary of the Confederation of Yorkshire Butchers Councils (CYBC), host of the competition.

“We are hoping to do even better this year,” commented wholesale butcher and pie-maker Tom Martin, who was recently elected president of the CYBC.

“The Great Yorkshire remains the biggest – some would say the best – regional meat trades competition in the UK. It’s the one they all want to win.”

While the competition encompasses three pork pie and three sausage awards, it also includes black pudding and beef burger categories.

Sponsors of the 2017 Great Yorkshire Competition are Lucas Ingredients, Dalziel, William Jones Packaging, WR Wright & Sons, the National Federation of Meat & Food Traders, the Dalesman Group, AHDB Pork, Interbake, Oris and Ripon Select Foods.

Last year, a single business won the top titles in both the sausage and pork pie categories for the first time ever. Bolster Moor Farm Shop from Huddersfield made history by winning the supreme and two reserve titles in the pork pie category, a feat that was replicated in the sausage competition.

As a result, Bolster Moor Farm Shop is eligible to enter Meat Trades Journal’s Champion of Champion Awards. The premier, nationwide sausage competition is designed for any butchery business that has won a recognised competition in the UK and Republic of Ireland between 1 July 2016 and 1 September 2017. Potential entrants have until 25 September to enter. For an entry form click here, or for more information email lara.bacinello@wrbm.com.

Taking place on 6 November, this year’s Champion of Champions will coincide with Meat Trades Journal’s inaugural Big Sausage Week. The week-long celebration, from 31 October until 6 November, offers a platform for butchers, farm shops and processors to celebrate all things about the Great British sausage. For your chance to be featured as part of the campaign, submit your best sausage recipe, innovation or images to aaron.mcdonald@wrbm.com and join the conversation using the hashtag #BigSausageWeek.

You can keep up to date on all the latest sausage news by following the Big Sausage Week on Facebook and Twitter.

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