Saturday I was on the judging panel for the Australian Meat Industry Council Regional Sausage competition.
Ready-to-Eat class had pies, sausage rolls, parmis, and an assortment of other pastries.
Sausages was Plain Aussie BBQ snags, Pork, Beef, Poultry, Continental and Open Class sausages.
Then bacon, ham off the bone, ham on the bone.
A new class for biltong and jerky this year.
Great event, dont need to eat for a week now!