The speciality product from the Norwich-based butchers had triumphed in the first leg of the 2011-2012 season when the BPEX event stopped in the East of England. Along with the seven other champion products from each region, it was put forward for one final taste test by members of the public who were unanimous in their decision.

Picking up the award – an original watercolour painting of a Saddleback pig by artist Chris Pendleton – was an extremely delighted James Archer. The butcher, who followed both his father and grandfather into the trade, said: “I’m absolutely thrilled! This is real credit to the team at the shop. We were blown away to get the regional champion award and be in the top eight, so to come away with this national title is an honour as well as a complete shock!

“The Pork Wellington is a great added value product and one that we introduced especially for the competition last year. Like all of our other products, it is made from scratch on the premises and has gone on to be a popular addition to our range – selling well for weekend dinner parties and celebratory occasions such as Christmas.

“We source 100% free range ‘Blythburgh’ pork, for its quality, flavour and consistency and it really shines through in this dish. We use pork fillet, combined with mushroom duxelles and Parma ham, which is then encased in a light puff pastry to deliver a tender and tasty dish. To be able to tell customers that it is now the supreme National Champion product is a hugely exciting prospect.”

BPEX butchery and product development manager, Keith Fisher, said: “When the judges first came across the Pork Wellington at the roadshow they were extremely impressed and our panel of national judges agreed. It really is a very worthy winner and proves that pork performs just as well as other meats in some of our most favoured classic dishes. At a time when pork delivers good value for money, butchers are coming up with some very innovative ideas that are clearly paying off.

“We must also congratulate the other seven butchers on their success. After all, their products were selected as regional champions from almost 1500 products in total. Every year, the quality and originality of entries stand out and this was no different for the 2011-2012 season. The variety of products coming through from butchers old and new is impressive, which is backed up by the increasing number of gold awards given out by judges. We look forward to this continuing in 2012-2013!”

REGIONAL CHAMPIONS:

G Mitchard and Sons, Bath (South West)
Gammon Steak Home

Muffs of Bromborough, Wirral (North West)
Three Meat Fruit Topped Cold Eating Pie

Eatons Butchers, Doncaster (East Midlands)
Pork Pie with Duck and Home Made Plum Sauce

Luke Haigh, Bolster Moor Farm Shop, Huddersfield (North East)
Traditional Thick Pork Sausage

Allan Bennett Ltd, Wolverhampton (West Midlands)
Fine Cut Pork Sausage

Craig Finch Butchers, Shropshire (Warwickshire)
Pork Sausage with Honey and Mustard

Rawlings of Cranleigh, Surrey (South of England)
Pork and Chicken Cushion

- ENDS -

Notes to editors
The Product Evaluation Events recognise and reward product excellence and innovation among butchers. The judges use the following criteria: overall appearance; size and colour; ease of cutting; texture and structure; and most importantly taste and smell. For more information about the roadshows go to www.porkforbutchers.bpex.org.uk