IT IS

The Northern Star - Northern New South Wales Rural Weekly - - News -

no porky pie that a Ho­bart butcher has won two cov­eted food awards for its work with pink meat.

Tas­ma­nian Meat Whole­salers, in Camp­bell St, has picked up first place for tra­di­tional pork sausages and its ham off the bone at the Aus­tralian Meat In­dus­try Coun­cil Tas­ma­nian in­dus­try awards.

Not con­tent with that, the butch­ery also picked up first place for its ba­con and leek sausages in the open gourmet class and top award for best burg­ers.

“We picked up four firsts in qual­ity com­pany, we are rapt with our ef­forts and it re­flects on the good work of the team,” Tas­ma­nian Meat Whole­salers op­er­a­tions man­ager Dave Dil­lon said.

“I love what I do and th­ese awards are good recog­ni­tion of our ef­forts to con­tin­u­ally im­prove and come up with new styles of small­go­ods, such as the leek and ba­con sausage.”

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