welsh butchers go head-to-head in competition

Butchers can enter in 12 categories that are designed to test the taste, texture, colour and smell of products.

The 12 categories are: traditional pork sausage, speciality pork sausage, speciality beef and lamb sausage, speciality cold eating pie, speciality hot eating pie, ready meals, beef or lamb barbecue product, beefburger, lamb burger, pork burger, home-cured bacon and home-cured gammon.

The North Wales heat is set to take place at Venue Cymru, The Promenade in Llandudno on 4 April and the South Wales heat will be held at the Tower Hotel in Swansea on 25 April.

One of last year's winners, Ricky Lloyd of Welshpool, said he saw real business benefits from taking part.

He said: "The fact that we won several awards for our products has definitely helped attract more customers.

"The trophies and certificates on display in the shop do boost sales and it reminds customers about the quality of the product.

"Winning an award gives customers that little bit more reassurance that the products that they buy from us are of a high quality. I will be entering again this year."

Products scoring 90 plus points will be awarded with a gold award; 85-89 points will receive a silver award while products scoring 80-84 points will receive a bronze award.

Category champions will be selected and trophies awarded in all 12 categories and the champions will be asked to compete in an All Wales final later in the year.

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