STAFFORDSHIRE & BIRMINGHAM AGRICULTURAL SOCIETY


AND BACON EVALUATION To be held at the


SAUSAGE, PIE, ENGLISH WINTER FAIR


Bingley Hall, County Showground, Stafford, ST18 0BD SUNDAY 19th NOVEMBER 2017


ENTRIES ACCEPTED FROM INDEPENDENT BUTCHERS FOR THE FOLLOWING


Class 1 Traditional Pork Sausage Class 2 Pork Speciality Sausage Class 3 Lamb/Beef Sausage Class 4 Traditional Pork Pie Class 5 Speciality Cold Eating Pie Class 6 Speciality Hot Eating Pie Class 7 Home Cured Bacon Cass 8 Home Cured Gammon


(£10 per entry incl. vat) Vat No: 279 5062 28 Please keep a copy of the entry form for vat purposes Entry forms received up to 8th November 2017 will receive two free admittance tickets to the show. Thereafter, entries will be accepted at the same rate, however in this case the admission charge to the show will be payable at the gate—£10/person (under 16 years free) ENTRIES WILL NOT BE TAKEN AFTER 11AM ON 19th NOVEMBER 2017


ENTRY FORM


Company Name Address


Post Code Email


Signature


(please indicate Product Name) Cl. 1 1 entry max Cl. 2 max 3 entries


Cl. 3 max 3 entries


Cl. 4 max 1 entry Cl. 5 max 3 entries Cl. 6 max 3 entries


Cl. 7 max 1 entry Cl. 8 max 1 entry


Entry fee(s) per entry x £10 = £ Cheque enclosed for the total amount of £


Please make cheques payable to


Staffordshire & Birmingham Agricultural Society Please forward to Mrs H Hobson, Stafford County Showground, Weston Road, Stafford, ST18 0BD For further information please ring the secretary


on 01785 258060 Tel No


Each class winner will be presented with a cut glass trophy


Supreme Champion product will receive the overall trophy


Gold, Silver and Bronze Certificates will be awarded to the entries reaching the required standard in each class.


The overall winner from the Sausage Classes will be put forward for the next National “Champion of Champions” Competition.


Presentation of prizes at 2.30pm in the Presidents Suite


Staffordshire & Birmingham Agricultural Society Sausage, Pie and Bacon Evaluation Rules and Regulations 2017


1. Meat Products must be made on the premises of the retailer, by the retailer or his staff. Butchers, farm shops and small companies may enter.


2.


All meat products must be identified by their product name only on a sticky abel placed on the overwrapping and must not contain the BUSINESS NAME. 5 Penalty points will be deducted if rules are not adhered to.


3. Meat products must contain pork ham, bacon, beef or lamb and one of these must be the major ingredient of the product eg Pork & Leek Sausage, Pork & Venison Pie, Pork & Chicken Pie. The meat must also be from animals produced in the UK.


4. Sausage entries must consist of 454gms (1lb) +/-13gms of uncooked sausages and cooked sausages that weighed 454 gms (1lb) +/-13gms prior to cooking. If the cooked sausages weigh the same or more than the uncooked, points will be deducted. Sausages may be linked or presented individually, with no limitation to the number of sausages to the 454 gms (1lb), but the entry must contain an equal number of uncooked and cooked sausages. Beware of undercooking and over cooking, as well as appearance and shrinkage.


5. All classes of sausages to be presented on (M3 or similar size) white polystyrene trays, overwrapped and without garnish.


6. Cold eating pie entries must consist of two cooked pies per entry, labelled with weight and name.


7. Hot eating pie entries must consist of two cooked pies per entry, labelled with weight and name. Reheating instructions must also be clearly labelled.


8. All pies to be presented on white polystyrene trays, overwrapped and without garnish. There is no size restriction


9. Home cured bacon entries must consist of 2 x 227 gms (8oz approx) of rashers per entry, vacuum packed (if possible)


10. Gammon steaks must consist of 2 x 227gms (8oz approx) steaks per entry, vacuum packed (if possible)


11. All entries must arrive chilled and be in suitable and hygienic packaging. 12. Entries will not be returned and will be disposed of by the organisers at the end of the competition.


13. The decision of the judges will be final and no correspondence will be entered into after the event.


14. A copy of your evaluation forms will be available after the competition has been completed and some of the judges may be available to talk through the results with you.


15. Awards will be given for products that reach given criteria, in overall . appearance, size, colour, texture, taste and smell 16. Any infringement of the rules will be penalised by 5 points 17. Product evaluation criteria: Gold 95—100 points, Silver 90-94 points, Bronze 85-89 points


18. Staffordshire & Birmingham Agricultural Society can accept no responsibility whatsoever for any loss or damage. 19. Products to be received between 9am and 11am on Sunday 19th November or by prior arrangement with the Show Secretary


PRIZES


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