A Risca butcher is celebrating the success of his extra "meaty" pork pie after becoming South Wales' pork pie champion.

Richard Williams, who is based at his 26 year old family premises in Tredegar Street, entered six products into the North and South Wales awards for excellence in meat products in Swansea, and also was named the overall winner in the best 'cold eating pie' category.

The entries are marked on such finer details as their appearance, colour and texture and Mr Williams, said it was the quality of his meat which made his pie stand out from the rest.

"It's my own recipe and only good quality meat goes into them. It's a meaty pork pie with plenty of seasoning," he said.

Mr Williams' rigorous pie making routine involves using fresh shoulder pork, which is put through a mincer to produce a "fine chop," before seasoning is added and it is put into the pastry case.

The Argus reported in 2005 that there had been an unprecedented demand for the flavoursome pies, and Mr Williams had to go to great lengths to get his hands on some more pastry cases.

"Last time I won it I had to drive to Berkshire specially to pick it up," he said.

The coveted pies are priced at £1.20 for a small and £1.99 for a large at the Risca branch.