There are six categories to accommodate the range of quality assured pork cuts and products being served up across the catering sector. They are: • Fresh Pork Cut • Pork Ready Meal (Fresh or Frozen) • Best Cold Eating Product (Cooked, Chilled or Frozen) • Pork and Pastry (Fresh or Frozen) • Best Cured Product • Best Innovative Pork Product (Fresh or Frozen) The closing date for paper entries is Friday 25 May 2012, after which samples will be required for formal judging (by Tuesday 29th May 2012). All products are judged to strict guidelines by industry experts and can potentially receive a gold, silver or bronze award according to their final score. BPEX foodservice trade manager, Tony Goodger, said: "Pork is a fantastically versatile ingredient. It lends itself to cuisines and dishes from all around the world and has a place on every menu – from fine dining to school dinners. "When margins are tight, pork delivers great value for money and this is where we are seeing much innovation in the sector. By using economical cuts of pork produced to high standards as part of an assurance scheme, such as Red Tractor, caterers know they're getting quality and value, and this is being passed onto customers. "The Pork Product of the Year awards recognises the vast array of dishes now available, not just from manufacturers and butchers but from chefs who are experimenting with pork carcases and a wider range of cuts. "The competition is well regarded, drawing hundreds of entries each year, and the resulting awards help businesses stand out from the crowd. So if you supply quality pork cuts and products for use in any catering outlet enter today and get the recognition – and sales – you deserve!" First, second and third place in the six categories will attend a special awards lunch at Butchers' Hall, London on Friday 15 June, where the 2012 champion will also be announced. Entry forms and full terms and conditions are available to download from www.porkforcaterers.com. For any other information please call the competition hotline on 0247 647 8809 or email [email protected].