A meat-feast of a contest will soon decide who makes the best bangers in Yorkshire.

Butchers are sharpening their knives in preparation for the Great Yorkshire Pork Pie, Sausage and Products competition.

Judges have the enviable task of sampling dozens of sausages, pork pies, black puddings and beefburgers in the contest, billed as the biggest regional meat trades competition in the land.

The judging takes place at the Cedar Court Hotel, Bradford, tomorrow. And this year more newcomers than ever are trying their luck, according to organisers, the Confederation of Yorkshire Butchers Councils.

Wilsden butcher Richard Arundel has entered for the first time in the speciality sausage class. A butcher for many years, he set up his own business earlier this year after taking over Howard Clough’s long-established Main Street shop.

Another of those taking up the gauntlet is Robert Walker, of Walker’s Bakery in Skipton.

They will be facing competition from seasoned entrants.

Steve Martin, of Bentleys Butchers in Robin Lane, Pudsey, supreme pork pie champion for the past two years, can’t put his pies forward this year under the rules of the competition, so will be among the judges.

Past prizewinners Ellisons Butchers in Cullingworth are entering the pork pie and sausage classes, with Brendan Ellison responsible for the pies and John Ellison (right) preparing the sausage entries.

Other entrants include Shaun Fairweather, of Fairweather’s Butchers and Deli in Mirfield, Weegmann’s Butchers in Market Place, Otley, B&M Collins and Sons Butchers, of Westgate, Cleckheaton, and Roy Dykes Butchers, of Keighley Market.