AN AWARD-WINNING Burnley butcher has revealed the unique secrets of his sizzling success.

For Stephen Berkin, who scooped five gold medals in the North West Awards for Excellence in Meat Produce, turned to curing his own bacon when customers asked for a healthier alternative to the normal preservative and salt-filled varieties.

And today he revealed his Lancashire dry-cured bacon voted best in the region includes a special ingredient lashings of demerara sugar!

The sweet-cure bacon is coated with curing salts and the brown sugar then sealed and hung in his Rosegrove shop for around a week to help perfect the marinated process.

Stephen, 43, of Berkin's Butchers, a family shop established by his grandfather in 1944, said: "Customers wanted a healthy alternative to the mass-produced bacon which is usually pumped full of salt so when it is cooked it shrinks and leaves a white foam in the grill pan.

"That doesn't happen with my bacon the benefit is that it remains the same size when it has been cooked and has a fantastic taste.

"I started to cure it myself about 12 months ago and it has proved really popular."

Stephen won a string of other accolade for his produce in the Meat and Livestock Commission-organised contest held at Preston North End's Deepdale ground.

His winning entries included Best Specialist Sausage for his Cumberland recipe and Best English pork sausage for his pork, leek and black pudding sausage made using fresh leek.

He also scooped accolades for his special pork and garlic pie.

Stephen, who prepares all the produce and runs the shop in Rosegrove Lane almost single-handedly, added: "My sausages are also very low fat too but there is no sacrifice in the taste.

"I make sure there is no gristle or bone in the sausage.

"The pork, leek and black pudding sausages are really nice and a good seller.

"I use fresh leeks in the recipe which makes all the difference.

"It's a great honour to know that out of around 300 entries my produce were voted the best. I feel very proud."