WIss announces The Dirk Diggler/John Holmes Memorial Trophy for sausage with most girth and width

It's big. It's juicy. It's huge. It makes you swoon and gag and cower. Cross your legs and padlock the chastity belt. We have the winner of the biggest, the thickest, the meatiest. The girth will make you think twice about asking that random stranger home...

And here it is.

Adults only...

The winner of the Dirk Diggler/John Holmes Memorial Trophy for sausage with most girth and width (and length and weighing in at a whopping 1.25kg)...

Moondarra Bresaola!!

Congratulations to Neil Prentice!

It was actually one of the best Air Dried meats we tried. Superb. Made from Neil's own Wagyu cattle..

Moondarra Meats

Neil Prentice of Moondarra does two things very well; wine, fancy Wagyu Tajima beef and talk heaps. That might be three things, but we're a little dazzled by a genuine fancy cow entry into WISS. This ups the stakes a lot for us. It heralds a coming of age for the fledgling competition, especially because Neil has a picture with Matt Preston from Masterchef enjoying his smallgoods with him. [edit - that is John Lethlean enjoying smallgoods, not Neil. A bad angle of John, or a good one of Neil (thanks Max Allen for picking it up)].

Sure, Matt Preston might be holding grissini, but that is beside the point. Meanwhile, the quality is all in the meat... There's more marbling in this piece of meat than marbled varicose veins in a retirement village... 

The Moondarra gear is genuinely anticipated though. Neil talks passionately about his cattle and is a thoughtful smallgoods maker. Here are some details about his meats:

Our early experiments included a “sobrasada” style sausage made with the help of Frank Camorra and his father.

Since then our range has evolved to include traditional Bressaola, Cacciatore, Salami and 100 gram packets of sliced salami.

Bring on the meats...