The British Charcuterie Live Awards 2020/21 results have been announced, with Dingley Dell Cured winning Star Award Champion of Champions Producer sponsored by the Worshipful Company of Butchers as the best performing producer over a minimum of three classes, for their Albion Coppa-style; Iceni – Felino style British Salami; Essus – Cacciatore style Hunters Salami and Smoked Dry Cured Back Bacon products.
Dingley Dell Cured is a joint venture between Direct Meats and third generation Suffolk farmers Mark & Paul Hayward of Dingley Dell, creating an artisan range of British Charcuterie including fermented sausages and air-dried whole muscle cuts for the retail and hospitality market.
“We are excited and delighted at Dingley Dell Cured to have received this award. 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.
Nicola Chandler, Sales Director of Direct Meats said: “We are so proud to have won such a prestigious award, this award is a true testament to the hard work, innovation, investment and working relationship between Dingley Dell and Direct Meats.
“The award gives credibility to the business and as a brand and this will help build our profile both in the UK and on a global stage. We hope this will open more doors in existing as well as new markets. It’s a recognised standard and when approaching new customers, we can provide credibility which will in turn assist opening new doors.”
Henrietta Green, founder of the Awards, said: “In spite of the challenges British producers are undergoing 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 exceptional quality and range of the entries. It’s so encouraging to see more and more producers are starting to make both British- and Continental- style Charcuterie. It’s becoming a truly vibrant sector of British food production.”
In selecting Dingley Dell Cured for the biggest prize of the Awards, the judges said that their Icini -Felino style sausage was; ”a credit to the company. It felt like eating a great Italian salumi.”
Of the company’s Smoked Dry Cured Back Bacon: “Good-looking rashers with a very enticing caramel coloured edge from the smoking. Aroma is really good, offering up the smoke without overpowering. It is nice to get the pork flavour through which is really well balanced with the smoke – sweet and woody notes on the palate. The salt stays in the background, in a good way.”
Champion of Champions Product was awarded to Wildman Charcuterie for their Longhorn Bresaola. The judges commented on its “Lovely dark colour with uniformed slices, great aroma which was matched by the taste – great choice of species bringing the beef taste forward.” Fifth generation butchers and graziers, Wildman Charcuterie is based in Malhamdale’s Town End Farm Shop with Chris Wildman at the helm. Chris says that he is thrilled to have won this BCL Award: “It is so important to us to be able to promote the business through the Awards and to seek acclaim for our products. Just as important is receiving constructive feedback from the expert judges to continue to improve our range.”
New awards for British Charcuterie Live this year include Industry Champion sponsored by Red Tractor which will be awarded later this summer and includes, as a prize, a free stand at the Speciality Food & Drink Show, Olympia, in September.
Further new awards this year included British Snacking Charcuterie won by Ke Nako “Pain in the Hole” Biltong; Best Black Pudding and Best Smoked Product awarded to Charles Macleod Stornoway Black Pudding and Oak Smoked Streaky Bacon from Wenlock Edge Farm respectively.
Judging for 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, Mouth Feel, Appearance & Presentation.
Led by new Head Judge Keith Fisher, Chief Executive of the Institute of Meat, the judges are charcuterie experts from the meat, hospitality and retail industries – makers, buyers, consultants, restaurateurs, chefs, plus top food writers, including Chefs Adam Handling, Thom Eagle and Henry Harris, buyers Bernadette Lalonde from Harrods, Paul Patterson from the Charcuterie Box & Michaela Pagano from the Fine Cheese Company and restaurateurs Roberto Costa from Marcellaio, James Allcock from the Pig & Whistle & Dan Brod from the Beckford Bottle Shop.
As one judge James Robinson of Brindisa commented: “It’s an exciting time for British Charcuterie producers right now as they strive to achieve the same levels of quality as experienced Continental cured meat producers, and it‘s impressive to see the improvements that have been achieved in the last few years, stimulated in no small part by British Charcuterie Live.”
A full list of Best in Class and Star Awards is below:
|Best in Class or Star Awards||Product Name||Company|
|Champion of Champions Producer||Dingley Dell Cured|
|Champion of Champions Product||Longhorn Bresaola||Wildman Charcuterie|
|Best in Class – Class 1 Cured, Air-Dried & Ready-to-Eat Whole Muscle Products||Longhorn Bresaola||Wildman Charcuterie|
|Best in Class – Class 2 Cured & Cooked Whole Muscle Products||Cooked Ox Tongue||A E Chambers|
|Best in Class – Class 3 Cured, Fermented & Air Dried Ready-to-Eat Sausage Products||Iceni – Felino-style British Salami||Dingley Dell Cured|
|Best in Class – Class 4 Cured & Cooked Sausage Products||Nose to Tail Terrine||North by Sud Ouest Charcuterie|
|Best in Class – Class 5 Soft & Spreadable Products||Traditional Pork Rillette||Cornish Charcuterie|
|Best in Class – Class 6 Cured Bacon||Oak Smoked Bacon Chop||Uptons of Bassett|
|Best in Class – Class 7 British Regional Products||Faggots||Wenlock Edge Farm|
|Best in Class – Class 8 “House Made” Products||Smoked Pork Collar with Mixed Peppercorns||KUBARN|
|Best in Class – Class 9 British Snacking Charcuterie||Ke Nako “Pain in the Hole” Biltong||Ke Nako Biltong|
|Best Black Pudding||Charles Macleod Stornoway Black Pudding||Charles Macleod|
|Best Game Product||Green Pepper Venison Salami||Great Glen Charcuterie|
|Best New Product||Pork & Fennel Salami||Rare & Pasture|
|Best Smoked Product||Oak Smoked Streaky Bacon||Wenlock Edge Farm|
|Best Traditional or Heritage Product||Spiced Loin||SaltPig Curing Company|