Pyrenees Premium Cuts topped the state Sausage King awards with the new flavour in the Australian lamb open category. This sausage qualifies for national titles up for grabs in Sydney next year.

This comes less than two months after the business re-opened its Avoca store, rebuilt after fire destroyed the site.

Pyrenees Premium Cuts owner Hayley Collicoat said there was still plenty of work to finish the shop fit-out, but it was great to be up and running - and earning state recognition - after such an up-and-down year to rebuild.

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"Our sausages consistently place in the region. This year we had three others in the running. It was a nice surprise to win one but goes to show we make consistent product, event with though there were new flavours," Ms Collicoat said.

"It's really exciting to feel like we still put out good product and something we can take away from a really shocking year."

The butchery's chicken, cheese and jalapeno sausages were also a state finalist as was the Italian chicken Parmesan burgers and the Strasbourgs, the latter which topped its Victorian Smallgoods Competitions category last year.

Read more: Flora Hill butcher hams it with win before Christmas

Pyrenees Premium Cuts also has a shop in Maryborough and keeps a strong focus on working with neighbouring producers, including complementary food and wines.

Ms Collicoat said the titles were a great chance to keep putting the Pyrenees region in the spotlight.

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