Charcuterie Excellence Awards

2023 Charcuterie Excellence Awards

Australia’s premier smallgoods awards!

The Australian Meat Industry Council (AMIC) celebrated the second Australian Charcuterie Excellence Awards (ACEA) with a Gala Dinner on Friday 25 August 2023 at Rydges Melbourne where the 2023 award winners were announced.

The Australian Charcuterie Excellence Awards stands as the pinnacle of recognition in the Australian smallgoods industry, embodying quality, and distinction. These awards celebrate exceptional products, and champion the elevation of industry standards.

With a staggering 725 entries across ten classes and 40 categories, the industry’s unwavering commitment to excellence was truly showcased. The meticulous points-based judging criteria resulted in the awarding of 328 Gold, 187 Silver, and 96 Bronze medals. An astounding 36 Category Champions were crowned out of 40 possible categories, reaffirming the rigorous pursuit of distinction within the Australian smallgoods industry.

A Recognition of Service to the Smallgoods Industry award was also presented to industry legend Bradley Thomason during the gala dinner.

In partnership with Australian Pork Limited, AMIC welcomed manufacturers of Australian smallgoods products to partake in this esteemed competition.

The judging week, hosted by the William Angliss Institute in Melbourne from the 12th of July, was graced by an illustrious panel of fleischmeisters, celebrity chefs, award-winning artisans, and industry legends.

Thanks go to our partners and sponsors: Australian Pork Limited, Cold Xpress, William Angliss Institute, Agri Labour, Multivac, Chr. Hansen, and Marsh Insurance for their support.

Meet and hear from our judges

Our impressive line-up of judges include fleischmeisters, award-winning and celebrity chefs, artisan smallgoods makers, and industry legends.

Meet the judges and hear their insights on what it takes to make an award winning charcuterie product.

Thank you to our partners

2022 Charcuterie Excellence Awards

Charcuterie back on the menu as artisan smallgoods producers go large – by Richard Cornish, Good Food.