Only a few days left to enter the Great Hampshire Sausage & Pie Competition 2013

Only a few days left to enter the Great Hampshire Sausage & Pie Competition 2013

The closing date for all entries to the Great Hampshire Sausage & Pie Competition 2013 is Wednesday 3 April 2013.

Sponsored by Lucas Ingredients, Dalziel and BPEX, the competition is an opportunity for local meat producers and butchers to showcase their products across a range of categories. This year a new charcuterie category will join the old favourites including traditional pork sausage, meatballs and faggots, black pudding, hot pies and cold pies.

The judging will take place on Tuesday 9 April at the Holiday Inn in Winchester with the awards presented to winners, including the Supreme Champion in the evening. Mike Wright, Chairman of Hampshire Fare, is pleased to see the return of the competition:

'Since it was introduced in 2001, this competition has always been extremely popular amongst our county's butchers, each determined to prove that their products are the best! The competition really highlights the quality and choice available locally through farm shops, independent butchers and at Hampshire Farmers' Markets. I urge shoppers to encourage their local butcher or farm shop to enter the competition.'

Whilst the event itself is closed to the public, the competition highlights the quality of products made by Hampshire's independent retail butchers and livestock farmers, and is a reliable guide for where to buy the best. Details of the winners will be published on after the competition.

Thank you to Lucas Ingredients, Dalziel and BPEX for sponsoring the event. For more information about how to enter see the link to the entry form and terms and conditions below.

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