CEO of the Institute of Meat

“Opening the Sausage Week competition up to feature all meat sausages rather than only pork was an excellent move. Throughout the judging we tasted everything from turkey through to venison and some of the flavour combinations used were truly inspired. The care and attention that’s been put into the products submitted was clear.

“Sausage Week remains as important as ever since Meat Management took over the initiative and the quality of the sausages coming through genuinely increases year on year.”