PRESS INFORMATION

GOLD AWARDS FOR EAST ANGLIA’S BACON PRODUCERS!

Seven gold awards have been presented to five companies in East Anglia for their delicious bacon products in a nationwide search for the best bacon cures: ‘The Cure for Modern Times’.

All five companies walked away with at least one gold award each in the competition organised by the British Pig Executive (BPEX). A total of 86 varieties of bacon products from 44 bacon producers were entered into the competition, 53 of which achieved gold awards.

‘The Cure for Modern Times’ competition, launched for the first time this year to coincide with the annual Bacon Connoisseurs’ Week (16 – 23 February) aimed to recognise and reward the best bacon cures in the country. The competition was open to anyone who produces their own bacon with three categories for entry: independent retailer, foodservice and manufacturer. Entries were judged by a panel of experts, led by recognised journalist and good food devotee, Janet Street Porter.

The victorious companies in East Anglia are:

• In the independent retailer category,
  • -    D&G Hepburn Ltd in Brentwood, Essex awarded two gold awards for its
         ‘Essex Cured Smoke Back Bacon’ and ‘Essex Cured Green Back Bacon’
  • -    Byfords Food Hall Ltd in Leighonsea, Essex achieved a gold award for its
         ‘Dry Cured Smoked Back Bacon’
• In the foodservice category,
  • -    Pelham & Talbot Ltd in Great Yarmouth, Norfolk awarded gold for its
         ‘Norfolk Cure Bacon’
  • -    Five Winds Farm Smokehouse and Butchery in Woodbridge, Suffolk which
         achieved two gold awards for its ‘Suffolk Free Range Smoked Back Bacon’ and
         ‘Suffolk Free Range Back Bacon Cured in Guinness and Black Treacle’
• In the manufacturer category,
  • -    Daleheads Foods in Linton, Cambridge received a gold award for its
         ‘Sweet Cured Smoked Black Treacle Back Bacon’

Janet Street Porter commented: “Bacon is a British Institution and Bacon Connoisseurs’ Week aims to educate everyone on the variety of quality bacon cures available. This country’s long heritage and tradition of curing bacon has resulted in the variety of gourmet cures we enjoy today. Some are based on ageold recipes passed down over generations, and many are new and innovative creations.

“All of the cures from the five gold award winning companies in East Anglia really stood out as something special. The mixture of flavours that came through in the products means they deserve recognition by all bacon connoisseurs.”

One of the messages that Bacon Connoisseurs’ Week aims to communicate is that there’s more to bacon than having it just for breakfast quality bacon cures make delicious key ingredients for a range of recipes from Bacon, Gorgonzola and Apple Panini to Bacon Frittata; Bacon and Ricotta Linguine; to Bacon, Carrot, Butterbean and Coriander Soup, to name just a few. The distinctive taste and versatility has made quality rashers a mainstay for Baconista celebrity chefs, such as, James Martin, Rick Stein, Keith Floyd, Antonio Carluccio, Antony Worrall Thompson and Hugh FearnleyWhittingstall.

There will be the opportunity to taste delicious bacon offers and promotions in supermarkets and butcher’s shops, and baconthemed menus in pubs and restaurants during Bacon Connoisseurs’ Week. The Bacon Connoisseurs’ team have also created a recipe booklet, which is filled with tasty, loweffort recipes for cooking in the home, which can be downloaded by visiting www.lovebacon.info or by calling 01908 844725.

Janet concludes: “Remember to look out for the Quality Standard Mark when you buy bacon as this ensures that you are purchasing meat produced to extremely high standards of welfare, quality control and traceability.”

Of all the gold award winners in the competition, only two from each category will go forward for the final from which a National Winner and Runner Up will be chosen. The announcement of the overall winner will be made by Janet Street Porter on 15 th February 2008 in Central London.