Record 235 entries compete in Hampshire sausage & pie awards
Free range pork specialist Ambrose Sausages topped the charcuterie section of 2015’s Great Hampshire Sausage & Pie Competition with its Hampshire salami.
The Eastleigh business, run by Phil and Sue Ambrose, was one of 35 butchers that entered this year’s contest, staged in Winchester on October 27 by county food group Hampshire Fare.
A total of 235 products were put forward for judging – up 20% on last year – in 13 categories including speciality pork sausages, hot pies, black puddings, traditional pork pies and meatballs & faggots.
They were assessed by a panel of professional butchery experts working along a number of guest judges.
The charcuterie section was judged by Martin Edwards, co-owner of Cornwall’s Deli Farm Charcuterie, alongside FFD editor Mick Whitworth, who described Ambrose Sausage’s simply Italian-style salami as “flawless”.
Phil and Sue Ambrose set up a sausage-making unit on their farm at Upham in 2011 to revive a recipe used by Phil’s grandfather in his West Sussex butcher’s shop in the 1920s.
Pip and Donna Smith of LJ Smith Butchers, which has shops in Eastleigh and Bishopstoke, took the 2015 Supreme Champion trophy with an innovative pork, bacon & tomato sausage that received a maximum 100 points score from the specialist judging panel.
Crow Farm Shop of Ringwood topped the traditional pork pie category, while multi-site retail butcher Owtons took the award for the best black pudding.
Hampshire Fare’s annual competition was supported by headline sponsors Lucas Ingredients, Dalziel and AHDB Pork (the Agriculture & Horticulture Development Board) and category sponsor Eric Robinson Solicitors.