2024 Home Cured Bacon Product Evaluation

HOME CURED BACON
PRODUCT EVALUATION 2024
Sponsored by Scotweigh

A COMPETITION TO FIND
SCOTLAND`S BEST HOME CURED BACON PRODUCTS
One Diamond Award will be presented for the best product.
Gold and Silver Awards to all those worthy of such recognition.

To be held on Thursday 2nd May 2024
Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE
Tel: 01786 406000

CONDITIONS OF ENTRY

1. Entries will only be accepted from members of Scottish Craft Butchers.
2. Entry must only use bacon that has been home cured on the retailers premises.
3. Each entry must be made by the retailer or their staff.
4. Products entered must have home cured bacon as the predominant part of the overall product.
5. Maximum 4 entries per shop.
6. Entries are for home cured bacon products. Think, Treacle Smoked Bacon, Dry Cured Bacon, , Bacon Burger, Bacon Chop Sweetcure, Sugar Pit Gammon Steak.
7. Only the product detailed on the application form will be judged at the evaluation, care must therefore be taken to submit only that product which has been entered along with the cooking instructions.
8. Product Entry stickers will be sent to the entrant in advance to attach to their products.
If you do not receive your stickers by Friday 26th April notify Scottish Craft Butchers.
9. No changes can be made to entry or additional entries made after the closing date.
10. The product must be presented in a state that requires further cooking.
11. Sufficient product must be provided to allow judging e.g Minimum 6 rashers of bacon. We need enough product for 6 people to taste, two portions to be cooked by the chefs at the college cooked and one left uncooked to compare.
12. All entries to have minimum two-day shelf life.
13. Nowhere should business names or identifiable brands be used on packs.
14. The organiser cannot accept responsibility for loss, late arrival or damage in transit.
15. The entries will be judged by a panel of judges. (chefs, foodies and consumers)
16. The judges` decision is final, and no correspondence can be entered into after the event.
17. Entry is £18 per product and completed entry forms should be submitted to the Scottish Craft Butchers by Thursday 11th April 2024.
18. Entries must be delivered to Service Entrance, Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE Tel: 01786 406000 on Thursday 2nd May 2024 between 9.30am and 4.00pm.
19. Results will be announced at the Regional Meetings on 20th 21st 22nd 23rd May 2024 and on www.craftbutchers.co.uk. Please book your place to attend the meetings
20. Recipes for Diamond Award Products will remain the exclusive property of the winners.
21. For future promotion, awards must be described with the prefix 2024.

 2024_Home_Cured_Bacon_Entry_Form.docx