June 22nd 2010
Cranswick are proud to announce not one but two new awards for our Tesco Finest Richard Woodall Dry Cured Bacon. The premium bacon picked up ‘Best Pork Product’ and ‘Best Red Meat Product’.
Judges commented “This is an outstanding quality product combining traditional values in a convenient modern presentation positioned in the premium bacon sector. Bacon as it should be that cooks well and has the all important attribute of delivering on taste and eating satisfaction”.
The bacon was launched into Tesco stores as part of their Finest range in March 2009. This exclusive range uses Richard Woodall traditional hand curing techniques before being left to mature for 14 days, producing unsmoked and smoked dry cure bacon.
Jack Scaife bacon scoops up another award, this time it was the turn of the ‘Sainsbury’s Taste The Difference British Ultimate Outdoor Reared Dry Cured Unsmoked Gammon Joint’ winning a gold award in the meat joints category at the Grocer Own Label Food & Drink Awards.
This gammon joint is hand cured using Jack Scaife’s unique sea salt cure before being matured and air dried. The pork used to make this joint is from pigs which have been reared outdoors on UK farms approved by Freedom Food, the RSPCA’s own farm assurance and food labelling scheme.
The judges were impressed by the eating quality and taste of gammon and its high welfare status.
One of our Christmas products also had a win at the awards. The ‘Sainsbury’s Taste The Difference British Pork Cocktail Sausages Wrapped in a Butter Puff Pastry’ won a silver award in the chilled savoury category.
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