SOME of Hampshire's finest meat products were on display at the Great Hampshire Sausage and Pie Competition.

Tastebuds were tested and sausages and pies came under scrutiny at the the popular competition.

The event attracts interest from butchers from across Hampshire to celebrate food made in and sourced from the county was held this year at the Holiday Inn in Winchester.

Judges spent hours mulling over the meat and this year 38 butchers involved and there were more than 200 entries.

The 13 categories included sage, Young Sausage Maker, Speciality Pork Sausage, Home-cured Bacon, Meatballs and Faggots, Traditional Pork Pie, Hampshire Sausage, Lamb/beef Sausage, Hot-eating pies, Black Pudding, Hampshire Charcuterie, Ready Meals and Cold-eating Pies.

Some of the flavours included chilli and paprika sausage, a chocolate flavoured sausage, and a watercress and ale sausage.

Press Officer from Hampshire Fare Nancy Judge said: "It has been a success, we have had a new entries for the first time which is nice to see and previous winners have come back. There has been some really positive comments about the quality, and overall it's been successful."

Entries are judged by a panel of specialist judges from across the country. The judges examine the external and internal appearance and colour, texture and structure, taste and smell and ease of cutting. One winner of each category is announced along with a Supreme Champion, Hampshire Fare Award and New Forest Marque Award sponsored by Eric Robinson Solicitors.

The competition is being sponsored by the Agriculture and Horticulture Development Board (AHDB), Dalziel, Lucas Ingredients and Hampshire-based companies pmdc design and Mozzo Coffee. The three pie-related categories were sponsored by South England Pastries.

One of the judges, who focused on the pies was Richard Brown.

He said that the entries included a beef burrito pie, a chicken curry pie and many of the traditional favourites like steak and ale and lamb and mint.

Mr Brown said: "I was very impressed with the quality of entries, there has been alot of hard work put in and it has been great fun to judge. It is nice to see some old favourites done really well and it is nice to see people being creative with the fillings."