Althams Defend Their Show Success

10th March 2014

The hunt is on for the BPEX Foodservice Pork Product of the Year, and this year Althams are going to try and defend their 2012 title of "Best Innovative Pork sausage" category.

Held at the Butcher's Hall in London, these awards are open to catering butchers, manufacturers and chefs, and anyone producing speciality pork cuts, dishes and products.

Every year for over ten years, hundreds of the nations sausages get whittled down in the competition to just 15, in a bid to find Britain's Best Sausage.

Althams are no strangers to picking up awards and the BPEX has always been a popular event in their calendar.

David Keating Sales Manger explains "We love taking part in these awards and making a new and innovative pork product really sets our imaginations alight. Last year we were thrilled to win gold with our brand new "Christmas Pudding" sausage. All the visitors to the event were welcome to try some and we had some fantastic comments about it. The pork is beautiful and the authentic sauce gives you that taste of pure Christmas indulgence in just one bite. Everyone was talking about it by the end of the show"

Sausages account for 21% of all red cooked meat, purchased outside the home, so it's important for Althams to stay ahead of the game and produce enticing and different tasting sausages their customers. Althams entered a plain pork sausage back in 2009 and came an enviable second. No mean feat against the hundreds of competitors that entered. Then they got the bug and started thinking about a sausage they could showcase in the "Best Innovative Pork Product" category. Using the finest quality ingredients with added fruits and peels the Christmas Pudding Sausage was born!

This year they are down to final three in this category and are showcasing their "Pork, Leek and Welsh Rarebit Sausage" in competition with a "Vietnamese Style Pork, Chilli & Spring Onion Sausage" and the "Dragons Fury Ring of Fire"

The finalists have all been invited to attend a special awards lunch at Butcher's Hall in London this week. The competition has six categories, including: Traditional Pork, Speciality Pork, Best Innovative Pork, Best Export and Best Healthy Eating Pork Sausage Category and one "Overall Champion"

Keep watching these news pages to see how they get on.