Black pudding success for Thirsk butcher

11:27am Friday 28th November 2008

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A BUTCHER walked away with an armful of trophies for his distinctive produce, which includes some unusually shaped black pudding.

Duncan Haigh scooped five gold and three silver prizes at the recent British Pig Executive (BPEX) awards.

His business, Arthur Haigh Ltd, is based at Dalton Airfield, near Thirsk. Named after his father, who set it up about 23 years ago, it has operated from its current site for 18 years.

He won golds for his triangular black pudding; square black pudding; plain dry cured back bacon and pork sausages.

“The black pudding is distinctive in the triangle shape and the squares rather than being in the sticks,” said Mr Haigh.

“It stands out in the crowd when you go to the competition. We are very happy and it’s good to be recognised within the trade that you are making a good product.”

Mr Haigh said he believed what made his black pudding distinctive was the method of cooking. He bakes it instead of boiling it, which creates a more moist product that is more versatile.

The product, unlike others that are boiled, can be cut into pieces as it does not dry out and crumble. This means it can be used in more ways, such as in salads.

His dry cured gammon in Rigwelter beer from the Black Sheep Brewery also won a gold award.

“It just sweetens it up a little bit,” said Mr Haigh. “It’s the sugars in the beer. It’s not too overpowering but it gives it that distinctive taste.”

Mr Haigh’s smoked back bacon, plain dry cured gammon steaks and streaky bacon all won silver prizes.