Judging Criteria

There are four categories for products: best cured sausage, best muscle meat, best soft or spreadable meat and best cooked or smoked meat. The Best Producer award will be decided by our judging panel once the blind tasting is complete based on the products tasted in the final.

Every product entered must detail the provenance including the breed and location that the animal was raised. Meats must be 100% British, available to the producers usual customer base (ie not specifically produced for the British Cured Meat Awards) and must be ready to eat.

Every meat submitted will be tasted and judged by a minimum of three judges gaining points for clarity of flavour, texture, balance of flavour, appearance and concept.