As a long-time participant and previous winner in the Australian Meat Industry Council Sausage King & Best Butcher’s Burger Competition, Kory Edwards from South Nowra Premium Meats understands the value of continually evolving and challenging yourself to improve your product offering.
With a focus on quality, consistency and innovation, South Nowra Premium Meats has been entering the competition for around 10 years, using it as an opportunity to benchmark his products against some of the best butchers in the industry. During that time, they have secured six National titles and seven State titles, reflecting the hard work, creativity and passion that go into every product. “What separates a good sausage from an award-winning sausage is attention to detail. Everything has to work together – quality meat, the right texture, balanced flavour and consistency. You don’t want one flavour overpowering everything else, but it also needs something that makes the judges remember it,” he said. For Kory, the competition is about more than winning awards. It provides motivation to continually refine recipes, develop new flavours and ensure customers receive products of the highest quality.
As a long-time BE Campbell customer, South Nowra Premium Meats has built a reputation for producing quality products while continuing to innovate and adapt to changing customer tastes. It’s an approach that balances creativity with broad customer appeal and keeps customers coming back for more.
We thank Kory for sharing his story and look forward to celebrating the people, products and achievements at the AMIC Awards Gala Dinner on 26th September 2026, where this year’s winners will be revealed.