The third generation Bulahdelah butcher took out the Regional Sausage King Competition last month, placing in each division he entered into.

So what makes the Barry’s bangers stand out from the rest?

“It’s that they’re freshly made, quality ingredients,” said Wayne, who’s been making the snags for more than 25 years.

In the giant regional fry off judges tasted snags from butchers across the Mid-North Coast, from Bulahdelah to Coffs Harbour and awarded the Barry Bro’s Butchers first place in the poultry and open/ gourmet sausage divisions.

The team’s two other entries in the traditional Australian and traditional pork placed a respective second and third.

But the win isn’t a surprise to Wayne and wife Louise who say they have Sydney customers dropping in from the highway and others from across the state ordering in bulk.

“We’re always coming up with new products, a lot of people are looking for ready made items but we still cater for older people who like traditional cuts of meat,” Wayne and Louise said.

Catering for the booming gourmet industry the butchers have developed a range of different varieties but say the biggest seller and family favourite is still the tradition beef sausage.

“We’ve been here for a long time, and we really enjoy dealing with people and it helps to have great staff working for you,” Wayne said.

No strangers to the limelight the Barry Bro’s team took third place in the national awards in 2006 and are hoping to better that this time around.

“To get a place in four categories is great, we’re very confident in our sausages.”

The team heads to Sydney for the state finals in October and if successful onto nationals in February.