Consumers will have the chance to win a 'Crackling Christmas Box' of pork in time for Christmas, which will see one winner receive a box of Kentish pork joint, chops and sausages for a family of four during the festive season. As part of the initiative, Produced in Kent has created an informative recipe/competition leaflet, available from participating butchers, farm shops and restaurateurs across the county. There are three pork recipes from Ardennes Restaurant, Faversham, The Bell Hotel Sandwich and Woods Restaurant, Tunbridge Wells. Julie Monkman, manager of Produced in Kent praises the meat: "How incredible that one animal can provide us with everything from a delicious Sunday roast with crackling, through gammon and ham, to the ever popular pork sausages and bacon. Kentish free range pork is low in fat and salt and high in protein and vitamins, so we are celebrating its wonderful attributes during November." Other events taking place during the week include Applegate Farm in Sittingbourne, a traditional butchery and farm shop, throwing open its farm gate on Saturday 7 November from 10am to 3pm for a Applegate sausage tasting day, as well as the Yalding Organic Centre hosting a 'Sausage Weekend' from Saturday 7- Sunday 8 November with fun sausage tasting session. Other ventures taking part include The Mulberry Tree in Boughton Monchelsea, The Coastguard on St Margaret's Bay near Dover and the Quex Barn in Birchington. To enter the challenge answer the following question: Which cut of pork contain 40% less fat than a skinless chicken joint? The answer can be found in the pork recipe leaflet on line at www.producedinkent.co.uk or pick up a copy from your local participating Produced in Kent butcher, farm shop or restaurateur. Email [email protected] with the answer before 1 December 2009 and put 'Crackling' in the subject box.