AWARD WINNERS
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Finding Britain’s best The British Charcuterie Live Awards has returned to highlight some of the best bacon, hams and salumi from the UK. Here’s a round-up of the key results. CHARCUTIERS FROM SUFFOLK and Yorkshire have been leading the celebrations as producers from across the UK picked up medals at the 2020-21 British Charcuterie Live Awards. The competition was postponed last year but – thanks to a remote judging process staged at the end of April – it saw Dingley Dell Cured as the Champion of Champions Producer. A joint venture between Direct Meats and third-generation Suffolk farmers Mark and Paul Hayward of Dingley Dell, the operation won the top award thanks to being the best-performing producer over a minimum of three different classes. Its coppa-style Albion, Iceni (a Felino-style salami), and smoked, dry-cured bacon all took medals. “To be recognised for our products will undoubtedly help us to raise awareness of what we are doing on a national level and
hopefully to bring us new business,” said Mark Hayward. Meanwhile, the Champion of Champions Product was awarded to Wildman Charcuterie for its Longhorn Bresaola [see below]. Based in Malhamdale’s Town End Farm Shop with fifthgeneration butcher Chris Wildman at the helm, the Yorkshire business also picked up a Bronze medal for its Marmaduke Salami. “It is so important to us to be able to promote the business through the Awards and to seek acclaim for our products,” said Wildman. “Just as important is receiving constructive feedback from the expert judges to continue to improve our range.” As well as these two awards, there were a number of trophies for specific categories and products deemed Best in Class (see below). Among the new awards this year were Best British Snacking
HOW THE JUDGING WORKED
Judging for the British Charcuterie Live Awards was carried out blind by small teams of experts – class by class – and each product is assessed for a number of factors including taste, mouthfeel, appearance and presentation. Led by new head judge Keith Fisher, chief executive of the Institute of Meat, the judging teams were made up of charcuterie experts from the meat, hospitality and retail industries. Among the judges were chefs Adam Handling, Thom Eagle and Jesse Dunford Wood, pictured below. Buyers Bernadette Lalonde (Harrods), Paul Patterson (The Charcuterie Box) and Michaela Pagano (The Fine Cheese Co) also took part in sessions, as did restaurateurs Roberto Costa (Marcellaio), James Allcock (Pig & Whistle) and Dan Brod from the Beckford Bottle Shop.
Dingley Dell Cured was named Champion of Champions producer
Charcuterie won by Ke Nako’s “Pain in the Hole” Biltong made in Northern Ireland. The new Best Black Pudding and Best Smoked Product gongs were awarded to Charles Macleod Stornoway Black Pudding and Oak Smoked Streaky Bacon from Wenlock Edge Farm. All of the products that took major awards had first achieved a Gold (other winners on the next page), while there were also a number of Silver and Bronze medals awarded by judges. Henrietta Green, founder of
the Awards, said: “Despite the challenges British producers are facing as a result of the pandemic, over 100 producers entered more than 300 products into the nine classes, and our judges were struck by the quality and range of the entries. “It’s so encouraging to see more and more producers starting to make both British and Continentalstyle charcuterie. It’s becoming a truly vibrant sector of British food production.” For a full list of award winners, visit britishcharcuterie.live
THE BIG WINNERS Champion of Champions Producer Dingley Dell Cured Champion of Champions Product & Best in Class – Cured, Air-Dried & Ready-to-Eat Whole Muscle Products Longhorn Bresaola, Wildman Charcuterie
Best Traditional or Heritage Product Spiced Loin, SaltPig Curing Company
Best Smoked Product Oak Smoked Streaky Bacon, Wenlock Edge Farm
Best Black Pudding Stornoway Black Pudding, Charles Macleod Best Game Product Green Pepper Venison Salami, Great Glen Charcuterie Best New Product Pork & Fennel Salami, Rare & Pasture Best in Class - Cured & Cooked Whole Muscle Products Cooked Ox Tongue, A E Chambers Best in Class – Cured, Fermented and Air Dried Ready-to-Eat Sausage Products Iceni (Felino-style British Salami), Dingley Dell Cured
Best in Class – Cured & Cooked Sausage Products Nose to Tail Terrine, North by Sudouest Charcuterie
Best in Class – ‘House Made’ Products Smoked Pork Collar with mixed peppercorns, KUBARN
Best in Class – Soft & Spreadable Products Traditional Pork Rillette, Cornish Charcuterie Best in Class – Cured Bacon Oak Smoked Bacon Chop, Uptons of Bassett Best in Class – British Regional Products Faggots, Wenlock Edge Farm
Best in Class – British Snacking Charcuterie “Pain in the Hole” Biltong, Ke Nako Biltong Vol.22 Issue 6 | July 2021
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