The competition, which recognises sausages served up in pubs, restaurants, hotels and schools, celebrates the diverse range of quality assured sausages available today.
It is open to all sausage makers who supply the catering sector, as well as chefs who make sausages for sale on the premises. There are five categories to showcase the vast array of varieties now available. They are: Traditional Pork Sausage; Speciality Pork Sausage; Best Pub Pork Sausage; Best Innovative Pork Sausage; and Iconic British Banger.
BPEX represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. It is a division of the Agriculture and Horticulture Development Board. The Red Tractor Pork logo indicates the quality and country of origin of the pork, that it has been produced to high animal welfare standards, is traceable back to Red Tractor farms and independently inspected at every stage of production.
BPEX foodservice trade manager, Tony Goodger, said: “Sausages are incredibly important to the sector. As our latest report ‘Eating Out – Pork and Sausages’ demonstrates, they account for 21% of all red meat servings out of home (537M servings) and continue to grow in popularity year on year. Sausages are simply one of the nation’s favourite foods.”
This year, a special category to find ‘Iconic British Bangers’ has been launched ahead of British Sausage Week (November 5–11). This is for sausages that best represent what is great about British bangers, be it the recipe or ingredients used.
The closing date for paper entries is Friday September 7 2012, after which samples will be required for judging. Three finalists from each category will be put forward to take part in a grand final at Butchers’ Hall, London on October 26 2012.
Entry forms and full terms and conditions are available to download from www.porkforcaterers.com. For further information, call 02476 478 809 or email firstname.lastname@example.org" target="_self">email@example.com