Think you make a good bacon buttie? Sarnie reviewer Steve gives you the perfect combination

And now Newport Shropshire Cycling Club member Steve Grice has been presented with an award for his services to bacon.

The accolade came from the Love Pork organisation, which presented Steve with the award along with a pair of limited edition sausage boxers and a squeezy pig.

Club chairman Nick Jeggo, said: “Over the past two years Steve Grice has built up a network of faithful followers who pedal to test his top-rated bacon sandwiches at cafes across Shropshire and the West Midlands area.

“Now I know that most people love bacon and cyclists are some of its biggest advocates, but Steve really has gone above and beyond. His attention to detail is spot on.

Sandwiches can be marked down for not being crispy enough, adding butter without asking first, sauce being added first and any form of greenery on the plate earns a whole two point deduction.

“We were delighted to present him with the Love Pork award, which is both in good humour and even better in taste.”

But what is the perfect combination for a bacon sarnie? The 46-year-old knows exactly what he wants from a perfect bacon sandwich.

Steve, who works in business finance, said: “It should be on white, fresh bread – never brown. The bacon should be crispy, but not overdone. Crispy fat is key, but you don’t want the body of meat too charred. Quality is also important, no processed rubbish. And bottled brown sauce.”

Kirsty Walker, head of pork marketing at Love Pork, said: “We’d like to share our heartfelt thanks to Steve who really is putting pork on the map in Shropshire. His outstanding standards and discerning taste buds have inspired many of his fellow cyclists to fuel their trips with a wholesome and tasty meal, to give them energy for the rest of their journey.”