National Butchers’ Week is one of the highlights of the butchery calendar, with butchers around the country encouraged to engage with existing customers and attract new meat-lovers. Now in its twelfth year, it’s a great opportunity for butchers to host events, develop new products or simply to shout about the great quality of meat available in their shops.
Backed by the Meat Trades Journal, it’s also a precursor to the two big butchery events that take place later in the year. The Butcher’s Shop of the Year awards takes place in November each year and recognises excellent in the industry. This also incorporates the Champion of Champions – the nation’s premier sausage competition. Running for over 30 years, it celebrates the humble sausage and invites new flavour combinations to fight for the chance to become Britain’s best-loved banger.
And that’s where Porc Blasus comes in; entry to the Champion of Champions is gained by winning regional sausage competitions which run throughout the year, including our very own Put Your Best Sausage Forward, which has been held at the Royal Welsh Show for the past couple of summers. Oinc Oink were the victors in 2018 and went on to be crowned Champion of Champions! Last year’s winners from Puff Pigs were sadly pipped at the post for the national title, but we absolutely loved their Chilli and Garlic sausages produced from their rare British Saddleback pigs.
National Butchers’ Week itself is a great opportunity to share your wares with your customers. Think about new displays that will entice new people through the door and then keep them coming back to buy the produce you supply. Remind people that you can’t speak to a supermarket shelf and give them the top quality service and advice that has made your business what it is today.
If you’re stuck for a bit of inspiration, you can always point customers in the direction of the Porc Blasus recipe section for some mouth-watering meals that they can make using produce bought direct from you – their local butcher.
You can follow everything National Butchers’ Week by following them on Twitter and also by using the #NationalButchersWeek hashtag.