Pork from animals bred in south Lincolnshire could be wowing judges in the finals of the British Sausage Week 2013 competition.
The free range pork from one or two local growers is used in sausages produced by Pinchins Farm Shop at Algarkirk, as well as beef and lamb products made from the farm’s own herds.
James and Henny Pinchin have earned a number of awards for their produce in recent years .
Now, they have heard their traditional pork sausage has been awarded silver in the competition held in celebration of British Sausage Week – November 4-10.
They have also been told their Ploughman’s sausage – made to Henny’s own recipe – is a finalist in the East Midlands regional awards in the Innovation category, but have to wait until November 5 to find out if it scoops the ultimate prize.
Henny said: “We are delighted about this and couldn’t believe it.
“We use free range pork, but it’s not our own. We haven’t got any pigs at the moment because it’s too wet.”
Henny and James are celebrating British Sausage Week with a taster day on November 7 (10am to 4pm) followed by a theme night on November 8 when people can sample sausages cooked in any number of ways.
The couple are in the process of buying goats to add to the farm, so look out for goat curry in future!