Dingley Dell Cured wins top prize at the British Charcuterie Awards

Dingley Dell Cured has been named the Star Award Champion of Champions at The British Charcuterie Awards 2020/21.

The award, sponsored by the Worshipful Company of Butchers, recognises the best performing producer over a minimum of three classes, for their Albion Coppa-style; Iceni – Felino style British Salami; Essus – Cacciatore style hunters salami and Smoked Dry Cured Back Bacon products.

Judging for British Charcuterie Live Awards was carried out blind by small teams of experts – class by class – and each product is assessed for a number of factors including Taste, Mouth Feel, Appearance & Presentation. The judging panel was led by new head judge Keith Fisher, Chief Executive of the Institute of Meat,

In selecting Dingley Dell Cured for the biggest prize of the Awards, the judges said that their Icini -Felino style sausage was; ”a credit to the company. It felt like eating a great Italian salumi.”

Dingley Dell Cured is a joint venture between Direct Meats and third generation Suffolk farmers Mark and Paul Hayward of Dingley Dell, creating an artisan range of British Charcuterie including fermented sausages and air-dried whole muscle cuts for the retail and hospitality market.

“We are excited and delighted at Dingley Dell Cured to have received this award. To be recognised for our products will undoubtedly help us to raise awareness of what we are doing on a national level and hopefully to bring us new business,” said Mark Hayward.

Nicola Chandler, sales director of Direct Meats said: “We are so proud to have won such a prestigious award, this award is a true testament to the hard work, innovation, investment and working relationship between Dingley Dell and Direct Meats.

“The award gives credibility to the business and as a brand and this will help build our profile both in the UK and on a global stage. We hope this will open more doors in existing as well as new markets. It’s a recognised standard and when approaching new customers, we can provide credibility which will in turn assist opening new doors.”

Henrietta Green, founder of the Awards, said: “In spite of the challenges British producers are undergoing as a result of the pandemic, over 100 producers entered more than 300 products into the nine classes, and our judges were struck by the exceptional quality and range of the entries. It’s so encouraging to see more and more producers are starting to make both British- and Continental- style Charcuterie. It’s becoming a truly vibrant sector of British food production. 

Meanwhile, The Champion of Champions Product was awarded to Wildman Charcuterie for their Longhorn Bresaola. The judges commented on its “Lovely dark colour with uniformed slices, great aroma which was matched by the taste – great choice of species bringing the beef taste forward.”

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