The stage is set for the first two weeks of July where products from butchers and smallgoods makers will be on show and judged at this year’s Victorian Sausage King Competition and National AMIC Charcuterie Excellence Awards.

Over multiple days of competition, judges will determine the makers of Australia’s finest charcuterie and Victoria’s best independent local butcher sausages and burgers.

Both competitions are run by the national body for the meat industry, the Australian Meat Industry Council (AMIC). Since 1994, AMIC’s national retail event, Sausage King, has been a longstanding traditional showcase event, with state winners going on to represent at the national final. Each year, hundreds of independent butchers compete Australia-wide in state Sausage King competitions, submitting entries across different categories to showcase their creative ability and skill in making great products.

Now in its third year, the Charcuterie Excellence Awards provide all industry smallgoods makers with a platform to have charcuterie (across 38 different classes) judged by respected and esteemed judges. With over 800 products to be judged this year, including hams, salami, jerky, and bacon, there are gold, silver, and bronze awards to be issued along with Grand Champion category awards.

AMIC Retail General Manager, Stuart Fuller said: “Running both competitions together at the same time at William Angliss Institute for the judging is a great show of unity for the industry, highlighting brilliant achievements across the sectors. Victorian independent local butchers and smallgoods makers, big and small, around Australia are producing exceptional world-class products, and it’s a privilege to run these competitions and showcase our industry in this format.”

“We thank William Angliss Institute for their support in addition to all of the associated event sponsors and partners.”

Both events will be held at William Angliss Institute (555 La Trobe Street, Melbourne).

Victorian Sausage King and Best Butchers Competition: Tuesday 2 – Wednesday 3 July
National Charcuterie Excellence Awards: Tuesday 2 – Thursday 11 July
For media/photo opportunities, please contact:

Andrew Meli: 0487 788 377
Oliver Stankovski: 0437 757 005




The Australian Meat Industry Council (AMIC), is the sole Peak Industry body representing the post-farm gate meat industry, including processors, smallgoods manufacturers, wholesalers and distributors through to independent retail butchers and exporters.

Media contact

Keith Drain – Communications Manager

M: 0429 040 128

E: [email protected]