Media Release: North-east butchery firm scoops seven awards

John Davidson (r) & Jean-Christophe Noveill (l)

A LEADING North-east butchery firm has scooped a whopping seven gold awards for its mouth-watering products.

Davidsons Specialist Butchers – which operates from three locations in Aberdeen and Inverurie, Aberdeenshire – scooped the accolades in the 2013 Smithfield Awards, an annual national product evaluation showcase contested by Q Guild Butchers nationwide.

The 2013 awards attracted some 360-plus individual products and the prizes were presented by celebrity chef, Jean-Christophe Novelli, during a ceremony in the Butchers Hall, Smithfield, London on Wednesday November 20th.

The awards were picked up for the company’s Fat Pig Sausages (a traditional chunky Gloucester Old Spot pork sausage with fresh herbs and spices); Crazy Crackling; Smoked Streaky Bacon; Guanciale Bacon (made from the company’s own special Italian cured pig’s jowel); Steak & Gravy Pie and The Fowl Pig (a succulent pork roast stuffed with chicken, herbs, spices and cheese).

Also picking up a gold award and receiving praise from Jean-Christophe Novelli on the day was what might well be the most expensive chipolata in the world – The Chipolata Royale – which is made with dry cured, Scottish Mangalista pork smoked over whisky barrels and finished over peat.

This is mixed with free range, acorn fed Pata Negra Iberico Carilleras pork and fresh herbs and spices before being wrapped in hand carved five-and-a-half year old dry aged Gourmet Oro Iberico Bellota Ham, and finished with a Gloucester Old Spot crackling bow and a touch of 24ct gold leaf.

The news from the Smithfield Awards comes hot on the heels of Andrew Peter of Davidsons Specialist Butchers recently being named as the UK Young Butcher of the Year as part of the annual Butcher’s Shop of the Year Awards organised by Meat Trades Journal.

Commenting on the company’s success, John Davidson commented: “We’re thrilled that so many of our products have been recognised in the prestigious Smithfield Awards which, in our experience, add value and prestige to our business as a whole.”

Q Guild national chair, Brindon Addy, said: “Products were evaluated by an independent panel of expert judges and the fact that 170 of them, or 47 per cent of the total entry, received either diamond or gold awards speaks wonders for the quality of submissions and the emphasis our members continue to place on product innovation.

“Smithfield Awards remain among the meat industry’s most prized accolades.”

For further information on Davidsons Specialist Butchers, visit email or call (01467) 621212.

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Contact: Davidsons Specialist Butchers
Phone: 01467621212