Wudinna Meat Store is aiming to win a state competition in June as it prepares for the state final of the Sausage King and Best Butcher Burgers Competitions.
The Wudinna based business earned success at the West Coast, Mid North and Yorke Peninsula regions heat of the competitions, held on April 20, which saw it earn three firsts and a second.
Its ‘traditional country style’ and ‘Boston Bay free range’ sausage varieties won Traditional Australian Beef and Traditional Australian Pork sausage categories respectively, with its beef and onion burger winning Best Butchers Beef Burger.
Its ‘New Yorker’ sausage was runner up in the Gourmet/Open Class category.
The three wins qualify Wudinna Meat Store for the State Sausage King and Best Butchers Burger final, to be held at the Adelaide Central Market on June 29.
Wudinna Meat Store butcher Zane Petty said while the regional wins were nice the store was focused on getting the state award win.
He said the store had been entering the competition since 2014 and had a regional win each year, but at state level had earned three runners up and a third placing.
“We produce a consistent product made of premium quality meat locally produced and locally grown,” he said.
“It does a lot to promote your business.”
Mr Petty said there was a good feeling about the Boston Bay free range pork sausage, which was created after Jason Stephenson from Boston Bay Smallgoods agreed to provide pork for the store to produce a sausage variety.
He said they were not too over confident as it was always a challenge to win gold at state level.
“We’re pretty excited for the pork one, we got good feedback for that,” he said.
Other Eyre Peninsula finalists are Our Butcher @ Cowell who won in the poultry sausage category for its ‘Mexican jalapeno chicken’ variety and Meat @ Tumby for the Gourmet/Open Class category for its curry and vegetable beef sausage.