SAUSAGE competition judges might be forgiven for asking for ropes and crampons to judge the mountain of bangers they face.
More than 200 entries have been received for the British Pig Executive Foodservice (BPEX) Sausage of the Year Competition.
The judging is being spread over four days and different shifts are being held to avoid over-straining the judges' taste buds.
There are five categories in the contest which is open to all sausage makers who supply caterers.
BPEX Foodservice Development Manager Richard Fagan said: "The competition is only in its second year but it has attracted a huge number of entries.
"One of last year's winners has already gone on to much bigger and better things which proves the value of competitions such as this to the whole industry."
The finals of the event will be held at Butcher's Hall in London on Tuesday, October 4.
The categories are: traditional pork sausage, speciality pork sausage, reduced fat/low sodium pork sausage, chef's/butcher's own pork sausage, frozen sausage.