Flitch prize hogs limelight

PUBLISHED: 12:42 09 April 2008 | UPDATED: 14:22 10 May 2010

H.Stokes Butchers, suppliers of this year's Flitch of Bacon.
Great Dunmow.
January 07, 2008.
Photograph by Michael Boyton.
Pic shows: Staff with the Flitch outside their shop.
Names (L-R): Chris Monk; Nick Hards; Luke Stevens.

H.Stokes Butchers, suppliers of this year's Flitch of Bacon. Great Dunmow. January 07, 2008. Photograph by Michael Boyton. Pic shows: Staff with the Flitch outside their shop. Names (L-R): Chris Monk; Nick Hards; Luke Stevens.

AS WE continue to delve into the organisation of this year s flitch trials on July 12, we take a look at one of the main attractions of the day - the flitch. Sides of bacon are provided by both of Dunmow s butchers, Sweetlands, on Stortford Road, and H.St

AS WE continue to delve into the organisation of this year's flitch trials on July 12, we take a look at one of the main attractions of the day - the flitch.

Sides of bacon are provided by both of Dunmow's butchers, Sweetlands, on Stortford Road, and H.Stokes, on the High Street.

Nick Hards owner of H. Stokes will be providing his first side of bacon this year as he has only been in charge of the shop for 20 months.

He said: "We really want to get involved in the whole tradition of the event and being a proud butcher I want to provide a side of bacon that really fits the bill."

Mr Hards will no doubt be drawing on the expertise of his staff. For some of them this will be the third time of providing the flitch.

He continued: "We have had two of our regular customers win the flitch in years gone by and customers mention it to me, which is nice."

The flitch goes through quite a process before becoming part of the event.

Both butchers prepare the bacon the same way. Sweetlands' owner Peter Sweetlands said: "The side of bacon will be laid to rest in brine for a week before heading off to be smoked, cured and dried in a refrigerator. After that we prepare the flitch by attaching it to a wooden trellis ready to be taken to Foakes Hall to let the excitement begin."

Mr Sweetland reassured winners they would receive a fresh flitch. He said: "We will then gladly turn it into bacon rashers, gammon, and streaky bacon, ready to be boiled, roasted or grilled."

l WOULD you like to see who wins the flitch? Get your tickets from Banana Travel, call 01371 875757, or by post to DFT ticket sales, 35 Delcroft, Ware, Herts SG12 0BH.

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