The competition is open to chefs producing their own bacon, as well as catering suppliers. There are four categories of entry; Classic Dry Cure, Traditional Wet Cure, Smoked Cure and new for 2013, the 'Revolutionary Rasher Award'. Finalists will be invited to attend an awards luncheon in London on 18 March, which will also mark the official launch of Bacon Connoisseurs' Week with the celebrity ambassador for 2013. Tony Goodger, BPEX foodservice trade manager, said: "Bacon Connoisseurs' Week is a unique platform to educate consumers about different cures and drive wider understanding of the quality assured supply chains that help deliver great bacon to their plates. And what better way to do so than by showcasing and rewarding the very best available today? "With literally hundreds of varieties, bacon has grown to become a £1.36 billion industry with almost 30% now consumed as part of the evening meal. This shows that in addition to being a traditional part of the breakfast plate, bacon has an increasingly important role in satisfying diners throughout the day." Competition entry forms can be downloaded from porkforbutchers.bpex.org.uk/ or requested by emailing [email protected]. The closing date for paper entries is 27th January 2013, after which samples will be judged by a panel of experts including the legendary Ladies in Pigs and leading food experts.