JD's Meats in Pambula has taken out first place in two categories of this year’s Australian Meat Industry Council NSW and ACT Sausage King and Best Butchers Burger Competition at the Far South Coast heat last week.
Jamie Parkes, the owner of JD’s Meats, said he was surprised but happy to be have won two out of the three categories they entered.
“We weren’t expecting to win but it goes to show that we are doing something right,” Mr Parkes said.
“We use all fresh ingredients, free range products and everything is natural including the casings.”
JD’s Meats took out the top prize in the traditional Australian pork category and their herd and garlic chicken sausage was the big winner of the poultry category.
The judging took place inside Bega’s TAFE campus on Thursday as judges munched their way through 48 sausage and eight burger entries in a range of shapes, sizes and flavour combinations.
Unusual flavours this year included Peking duck, maple bacon, chicken ricotta and beef with cranberry sauce.
Australian Meat Industry Council member services officer Craig Wright said the popularity of sausages has increased as traditional cuts of meat have risen in price.
“The judges will look at the sausages uncooked and make sure there are no air-pockets, that they are not too mushy compared to the cooked version and that they don’t shrivel because of too much oil,” he said of the judging process.
“In this region if you can win a top place your sales will definitely go up.”
The Far South Coast finals are the first in the state with North West Sydney and Sydney Northern Suburbs next at Granville on May 19.
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