Henrietta Green: "I began my career in the food industry many years ago as a writer. Things were very different back then. There were cookery writers aplenty but the chefs stayed in the kitchen and kept a low profile. How times change.

In the late 80s and early 90s I noticed a disturbing trend as supermarkets started to gain power at the expense of farmers, growers and small artisan producers. I was determined to fight back and champion the groups and individuals that were losing their foothold due to big corporations and large scale food production.

In 1993 I produced a book called The Food Lover’s Guide to Britain; the first of its kind to look at the entire country’s local food production, listing the best of local suppliers – farmers, producers and shopkeepers, celebrating the fine work they do and telling the readers why and what made their produce so special .

What is important to recognise, and this is hugely prevalent in charcuterie, is that great food requires a careful and precise production chain; from the breed of animal, to how it is raised, fed and treated, in both life and death, before you even consider the cooking or curing process. The quality comes from a wonderful harmony of all these elements.

25 years ago the redoubtable Juliet Harbutt set up the British Cheese Awards in Oxfordshire, I was one of the first judges and I was impressed with the operation, and what they achieved on behalf of the speciality cheese industry.

This is what I want to achieve for British Charcuterie through our first venture, the British Charcuterie Awards which are taking place today in The British Charcuterie Tent at BBC Countryfile Live.

We have assembled a cast of amazing experts and judges who are flying in from France and even America to judge according to the rigorous standards set by Head Judge John Gower. These awards are about celebrating Britishness, encouraging and promoting excellence as well as making consumers better aware of the choices and possibilities available.

The traditional British style of curing meats such as bacon, hams, black puddings and haslet has remained. However European influences mean more experimentation with methods and processes, and more varied and exciting produce.

We’ve been astounded with the number of entries we’ve had – over 400 individual products from more than 80 producers and we’re absolutely thrilled to be holding the awards at BBC Countryfile Live. Truly there is no better platform;with such a strong pedigree and heritage of celebrating the land, those that work on it and the fruits it bears.

So come and visit the British Charcuterie Tent, British Charcuterie Market, a bar serving charcuterie boards and melts, with demonstrations, Q&A sessions from some of the leading experts in the field and of course the awards, being held today."