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Overview

The British Charcuterie Awards 2019 will be judged in two parts – Main Judging will take place during week commencing 10 June 2019 at The London Geller College of Hospitality and Tourism, University of West London with the Final Judging for Star Awards taking place on the first day of BBC Countryfile Live - Thursday August 1st 2019 - in The British Charcuterie Tent in the grounds of Blenheim Palace, Oxfordshire.  

The Awards offer producers of British Charcuterie their chance to compete in independent national awards devoted exclusively to British-produced cured meats, poultry and game.

Open to all British Charcuterie makers – from farmers to producers, processors, butchers and chefs – the eight classes with additional further categories judged from the highest scoring entries from the eight classes (see below) - will be judged by Charcuterie experts, butchers, chefs, retailers, distributors, food writers and broadcasters.

The British Charcuterie Tent is an exciting feature and will return to BBC Countryfile Live 2019 from Thursday 1st – Sunday 4th August that last year attracted 112,000 visitors.  Throughout the four days the must-visit Tent will focus on British Charcuterie and its makers and will feature a market selling charcuterie and charcuterie-related products, an information area and a British Charcuterie Bar with refreshments.

The Classes

Class 1 Cured, Air-Dried & Ready-to-Eat Whole Muscle Products – based on the whole muscle these are cured and air-dried products that may or may not be cold-smoked. This class includes traditional products such as Prosciutto-style hams, Lomo, cold-smoked duck breasts or Coppa etc.

Class 2 Cured & Cooked Whole Muscle Products – based on the whole muscle these need cooking – roasted, boiled, baked or hot-smoked – before eating. This class includes cooked hams, salt beef etc.

Class 3 Cured, Fermented & Air Dried Ready-to-Eat Sausage Products - these are traditional Salami and other ground meat products that may or may not be cold-smoked.

Class 4 Cured & Cooked Sausage Products – based on cured sausage products these need cooking – typically poached or hot-smoked– before eating. This class includes Bologna, Mortadella, Luncheon Meats and hot-smoked Kielbasa etc.

Class 5 Soft & Spreadable Products – these are made from cured and/or preserved meats. This class includes Pates, Parfaits, Potted Meats and Rillettes as well as products such as ’Nduja, Lard, Sobresada etc.

Class 6 Cured Bacon – these may be green, cold- or hot-smoked but will need cooking before eating. This class includes streaky, shoulder or back bacon as well as rashers from other meats, poultry and game such as beef, duck etc.

Class 7 British Regional Products – this class includes any traditional British regional recipes such as Hogs Pudding, Black Pudding, White Pudding, Haslett, Faggots, Bath Chaps, Lincolnshire Chine etc.

Class 8 “House Made” Products – this class includes any cured products made in a restaurant, hotel or pub kitchen by the kitchen staff for serving within their own restaurants and bars   

Star Awards – these awards are open to and judged from the highest scoring appropriate entries from classes 1-8 of The British Charcuterie Awards. Final judging for these awards will take place at BBC Countryfile Live 2019 on Thursday 1 August 2019 or, the case of Best Game Product at The Game Fair on Saturday July 27 201

Champion of Champions Product – all products achieving Gold (scoring 90+ points out of a possible 100) will automatically be put forward for The Champion of Champions Product. Final judging for this award will take place at BBC Countryfile Live 2019 on Thursday 1st August 2019

Champion of Champions Producer – to be awarded to the producer who performs best consistently over a number of classes - no less than 3 products spread over a minimum of 3 classes. Final judging for this award will take place at BBC Countryfile Live 2019 on Thursday 1st August 2019

NEW THIS YEAR Sponsored by Taste of Game
Best Game Product
– products must be made with a proportion of game Final judging for this award will take place in The Kitchen Theatre at The Game Fair 2019 on Saturday 27th July 2019

NEW THIS YEAR Sponsored by Humidity Solutions
Best New Product
– products must be new to market since September 1st 2018. Final judging for this award will take place at BBC Countryfile Live 2019 on Thursday 1st August 2019

Best "House Made" Product - Media Partner Chef Magazine - products must be made in a restaurant, hotel or pub kitchen by the kitchen staff for serving within their own restaurants and bars. Final judging for this award from entrants into Class 8 will take place at BBC Countryfile Live 2019 on Thursday 1st August 2019

Best Traditional or Heritage Breed Product – Supported by Slow Food UK
products must be made with meat from a British Traditional or Heritage breed* using a traditional recipe**. Vetting to be carried out by Slow Food UK. Final judging for this award will take place at BBC Countryfile Live 2019 on Thursday 1st August 2019
*Native and/or Traditional breed is one that is native to the UK’s shores and has existed for more than one hundred years
**Traditional recipe is interpreted to mean one that contains ingredients that would be expected to be found typically in the product and without any artificially produced ingredients, or ingredients which substantially change the core product.

Entry

Entry is via the on-line form available at www.britishcharcuterie.live and is open to entry from January 2019. Producers may enter as many products per class and as many classes as they wish.

The cost to enter Classes 1-8 is £35 per single entry

The following discounts will be applied automatically at Checkout:

Single entry costs £35
2 products entered - save £5 (total cost to pay £65)
3 products entered - save £10 (total cost to pay £95)
4 products entered - save £15 (total cost to pay £125)
5 products entered - save £20 (total cost to pay £155)
6 products entered - save £25 (total cost to pay  £185)
7 products entered - save £35 (total cost to pay £210)
8 products entered - save £45 (total cost to pay £235)
9 products entered - save £55 (total cost  to pay £260)
10 products entered - save £65 (total cost to pay £285)
11 products entered – save £75 (total cost to pay £310)
12 products entered – save £85 (total cost to pay £335)
13 products entered – save £95 (total cost to pay £360)
14 products entered – save £105 (total cost to pay £385)
15 products entered – save £115 (total cost to pay £410)
16 products entered – save £125 (total cost to pay £435)
17 products entered – save £135 (total cost to pay £460)
18 products entered – save £145 (total cost to pay £485)
19 products entered – save £155 (total cost to pay £510)
20 products entered – save £165 (total cost to pay £535)

for more than 20 products please contact the organisers directly on salami@britishcharcuterie.live

On receipt of entry and payment, a Producer Entry Form and a Product Entry Form will be emailed by the organisers. The Producer Entry Form will ask for further details about your business. A Product Entry Form must be submitted for every product entered. Failure to complete and return these forms will make your entry invalid.

All entrants to the British Charcuterie Awards will receive a pair of tickets worth £70 to BBC Countryfile Live 2019 on Thursday August 1st - British Charcuterie Producer Day - when final judging will take place

Submission of Products

One pack with a minimum total weight of 250g entered for The Charcuterie Awards plus a copy of the application form should be sent in to the address specified on the Awards Information Form. Products must be received no later than Tuesday June 11th 2019 for judging on Wednesday June 12th onwards.

All Medal Winners will be required to submit one further pack for display purposes in The British Charcuterie Tent and, if required, one/two further packs for further judging. These requests will be sent after June 13th 2019

All Products must be delivered to the specified address(es) in advance of the judging and will not be accepted if delivered to any other address than the one(s) specified

Samples will be kept under refrigeration until the judging takes place unless otherwise specified. Please note that although the Organisers will take great care to ensure safe keeping of all entries throughout judging, they cannot be held responsible for their safe keeping.

Judging

The British Charcuterie Awards are open for general entry on 10th January 2019. Preliminary judging will take place during week commencing 10 June 2019 at The London College of Hospitality and Tourism, University of West London. Final Judging for the Best British Game Charcuterie Product  on 27 July at The Game Fair - Final Judging for Champion of Champions Producer, Champion of Champions Product, Best British New Charcuterie Product launched after September 1st 2018 and Best Traditional or Heritage Breed Product on 1st August in The British Charcuterie Tent at BBC Countryfile Live , the opening day of the show when all the results will be revealed.

The Awards will be judged by charcuterie experts, butchers, chefs, food writers and broadcasters. The head judge is John Gower of Quiet Waters. A full list of judges can be found on the website www.britishcharcuterie.live

Please note, the judges’ decisions will be final and no correspondence will be entered into.

Judging Criteria

Judging will be carried out blind. Feedback is an essential part of the judging process and written feedback on each product will be forwarded to the appropriate entrant within 40 days of judging.

The judges will score and award points for each product as set out below. Products that reach Gold, Silver and Bronze standards will be eligible to carry British Charcuterie Awards 2019 stickers on their products.

A Champion of Champions Product will be chosen from the Gold winners and a Champion of Champions Producer who performs best consistently over a number of classes - no less than three products spread over a minimum of three classes. Also chosen from medal winners will be The Best Game Product and the Best New Product (see above for details)

Allocation of points

Appreciation of innovation and excellence         Possible Total=10
Points will be awarded for the “appropriateness” of the product - whether pushing the boundaries in new product development, novel use of ingredients or a fine example of a traditional product

Pre-taste                                                                          Possible Total=30
1.  Presentation 1-10 points
2. Aroma 1-10 points
3. Feel 1-10 points

Eating qualities                                                              Possible Total=60
1. Front flavours 1-20 points) 
2. Texture 1-20 points
3. Length of flavours/back flavours 1-20 points

                                                                                         Maximum Total =100

Awards

There will be three levels of medal winners based on the points they have been awarded:

1. Bronze – for all products scoring between 70-80 points
2. Silver –   for all products scoring between 80-90 points
3. Gold –     for all products scoring between 90-100 points

Prizes

All entrants who reach Bronze, Silver or Gold categories will be presented with a certificate and featured on www.BritishCharcuterie.live with links to their site.

Gold, Silver and Bronze stickers can be ordered after the Awards as appropriate.  Samples will be available within the judging area or online at www.BritishCharcuterie.live

Additional prizes as supplied by Class Sponsors and British Charcuterie Live are to be confirmed and will be listed on the website.

Rules of Entry

1) All products submitted to The British Charcuterie Awards must be from a registered or approved UK based food producer (subject to relevant HACCP and fit for human consumption). Evidence to be supplied if requested.

2) All products entered must either have been made by the entrant or, where a supplier enters a product not made by themselves, the maker of that product with their full contact details must be included in the Product Entry form.

 3) The British Charcuterie Awards are keen to promote meat from animals using good animal husbandry and out of confinement that restricts natural species-specific behaviours. Animals should have plenty of access to the outdoors and where possible, be raised without gestation crates, hormones or sub-therapeutic antibiotics. For this reason the source or supply of the meat, poultry or game used in the products should be included.

 4) All products must be delivered to the submission address confirmed in the Application Form by the deadline at suitable temperature and in suitable packaging for food hygiene and safety purposes. Full specifications will be included on the Awards Information Form.

 5) All entries must be accompanied by a product specific ingredients list as per national labelling requirements and confirmation of meat source/supplier.

6) All entrants will be asked to provide a brief informative ‘story’ about their company, their products and their approach which should include location of business premises and source or supplier of meats etc. as set out within application form.

7) BritishCharcuterie.live will not accept entries that do not arrive by the specified date and/or in a suitable condition and/or with their entry forms filled out. In these instances, the entry fees will not be refunded.

8) All entries must be paid for in advance via BritishCharcuterie.live. Entries will not be acknowledged until payment is received.

9) The organisers reserve the right to change, withdraw, limit the number of entries or otherwise cancel any product or class.

10) Refunds will only be made in exceptional cases and a 10% service charge will be deducted.  No refunds will be made after 1 June 2018.

 

The British Charcuterie Awards are organised by British Charcuterie Live

BBC Countryfile Live is organised by SME London Ltd. British Charcuterie Live agrees to comply with the rules and regulations set out by SME London in respect of the organisation of BBC Countryfile Live.

Any queries, please email salami@britishcharcuterie.live