The professional competition
Ten categories, an independent jury and a festive award ceremony with dinner. Open to all butchers, chefs and traiteurs who prepared their entry themselves.
Participants
All Dutch and foreign butchers, chefs, traiteurs and caterers may participate, provided they can confirm they personally prepared their entry. There is no limit on the number of products per participant.
Product categories
The competition has ten fixed categories (A to J) plus one innovation category.
Dry sausages
Sliceable dried and smoked sausages
Spreadable sausages
Spreadable dried and smoked sausages
Raw hams
Dried and smoked raw meat products
Cooked hams
Cooked, grilled or braised meats
Pâté & terrine
Pâtés, terrines and related preparations
Liver sausages
Liver sausage and liver preparations
Blood sausage & cooked meats
Blood sausage, brawn, aspic and other cooked meat products
Cooked sausages
Other types of cooked sausage
BBQ & grill sausages
Barbecue and grill sausages and related products
Canned & ready meals
Canned and ready-to-eat meat products
Innovation category
Special, innovative or experimental meat preparations
Jury & scoring scale
Independent specialists form the jury. Each product is assessed on a scale of 0 to 50. Based on the score, participants receive a gold, silver or bronze distinction.
Prizes & trophies
Winners receive medals and certificates. Trophies are made available for one year after the competition. Registration and entry forms are available in Dutch, German, French, English and Italian.
The best products in their category are also eligible for the European championship.
Entry fees
No limit on the number of products per participant.