Pyrenees Premium Cuts has been recently presented with several awards at the 2021 edition of the prestigious Sausage King Contest.
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The Ararat butcher had its ham, lamb, poultry, sausage and more judged against other butchers from across Victoria as part of the Australian Meat Industry Council's annual awards.
Pyrenees Premium Cuts owner Hayley Collicoat said she was "overall pretty happy" with the results from the state finals of the AMIC competition.
"Getting first place for our ham in central Victoria and then getting second place for our ham in Victoria is pretty good, that's one of the most prestigious besides the plain sausages," she said.
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Ararat's Pyrenees Premium Cuts claimed six awards for the event.
- 1st in state: Cracked pepper sausage
- 2nd in state, 1st in region: Chicken, cheese and jalapeno Kababa
- 2nd in state, 1st in region: Boneless ham
- 1st in region: Strass
- 3rd in region: Satay
There is normally a regional, state and national competition, however in 2021 the national competition was scrapped.
"It just got a bit difficult with all of the different state borders." Mrs Collicoat said.
Mrs Collicoat said the butcher sees the competition as an opportunity to grow.
"We have tweaked it (cracked pepper sausage) a little bit, when we compete the judges give us feedback so we have been trying to use those criticisms to improve our produce," she said.
"That is why our cracked pepper sausage came first in the state."
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Premium Cuts employee Jesse Leenaerts said it was "fantastic" to have state recognition.
"It's great for little Ararat, taking on the whole state of Victoria," he said.
"The exciting thing is that we have only been in this Ararat shop for just over 12 months, so not long at all.
"It shows to the people of Ararat that we have a good product."
Mr Leenaerts said the butcher would continue to support their fellow local businesses.
"All of our meat are sourced locally, or as local as it can be," he said.
"We love to support a lot of other local businesses and try to stock all of their stuff as much as we can."
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