Bacon Connoisseurs Week 2012

bacon awards

We have won a prestigious national award for curing and smoking their bacon. We entered the BPEX Bacon Connoisseurs Week competition and have been awarded the ‘Best Butcher’s Smoked Bacon’ in Britain for our ‘Gloucester Old Spot Oak Smoked Middle Bacon’.

The event , now its fourth year, is organised by BPEX (The British Pork Executive) and each year seeks out a celebrity to champion bacon throughout the country. This year the campaign has been supported by broadcaster Angela Rippon who presented the awards at Simpons In The Strand in London. The Food Centre was the only farm shop in the smoked category and beat off competition for butchers all over the UK.

The awards were attended by Andrew Brassington (Butchery Supervisor and Best Young Butcher in Britain 2011/12) and Tom Hunt (Sales & Marketing Manager). Andrew and Tom also attended the BPEX Sausage Week Roadshow in November to collect the award for ‘Best West Midlands Sausage’ from Noddy Holder, Tom says,

‘The butchers did brilliantly to win at Sausage Week but to do the same at Bacon Week is superb. Darrel Bray does a great job at rearing our Old Spots and our butchers have shown their skills at preparing it. At the Food Centre we take pride in rearing rare breeds and creating award winning food because we believe this region has some of the best food in the world.’

We employ 8 butchers including 3 apprentices to prepare beef, lamb and rare breed Gloucester Old Spot pork from their Oakly Park Estate which surrounds the Food Centre. We now have the largest herd of Gloucester Old Spot pigs in the UK at Felton Farm just 1 mile outside Ludlow. John Brereton, our Head Butcher, and his team have developed a wide range of pork products and have even built their own cold and hot smokers. John says,

‘We started smoking our own products about 2 years ago and customers love that it is all done at the Food Centre. We use a special selection of wood chippings from the estate and cold smoke our bacon in small quantities each week’

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