North Suffolk butcher qualifies for UK grand final for best pork product
An Eye firm has struck gold by scooping a prestigious award and a place in the grand final of a nationwide catering competition.
Catering butcher C&K Meats entered the BPEX Foodservice Pork Product of the Year 2013 competition, which recognises and rewards the very best pork products featuring on menus in the UK.
The north Suffolk business wowed the judges to earn a Gold Award in the Best Cured Product category for its Green Beer Bacon Steak.
The bacon steak has now been selected as one of just 18 products to go forward to the final and be in with a chance of being crowned Overall Champion.
This ceremony takes place at London’s Butchers Hall on April 12.
Graham Pentelow, of C&K Meats, said: “We’re extremely proud to have been shortlisted for the final. As a business, we have always known our bacon and hams are of a high standard, but have only just recently started entering competitions.
“We are thrilled with the results, and will certainly be pushing forward with more entries in the future to continue raising awareness of our products.”
“We entered this competition after our range of bacon went down well at the Bacon Connoisseur’s Week competition judging earlier this year. We use the very best high welfare assured pork from the Waveney Valley to make our special bacon. For our beer bacon, the meat is expertly wet cured using St Peter’s Brewery ales and the result is deliciously succulent meat with a distinctive hoppy flavour. The C&K Group is dedicated to championing sustainable values within the livestock and meat industry. An emphasis is placed on sourcing quality meat locally whenever possible.”
The company was also delighted to receive further Gold Awards for its Smoked Horseshoe Gammon Steak, and Smoked Black Treacle Infused Beer Bacon Steak.
BPEX Foodservice trade manager, Tony Goodger, said: “We congratulate C&K Meats on their achievements in what was an incredibly tough competition, and wish them the best of luck in the final.”
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Weather for Diss
Sunday 19 May 2013
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