Narberth butcher Andrew Rees is beefing up a banger with local produce to mark this weekend's Narberth Food Festival.

The High Street trader has been a supporter of the festival since it began 13 years ago, and always creates a special sausage for the event.

This year, its main ingredient will have travelled just a few miles - from Llanddewi Velfrey, where Dai and Janine Perkins's herd of Dexter cows are providing succulent beef to add an extra flavour to Andrew's business.

The exact recipe for the new sausage will be finally revealed at the festival, which takes place on Narberth's Town Moor on Saturday and Sunday, following a schoolchildren's education day today (Friday).

"We've produced around 600lbs, which will all go in sales and samples at the festival and in our shop over the weekend," said Andrew.

"If it goes down well with the public, then it will go on sale alongside all our other speciality sausages."

The shop's top seller is still Andrew's first-ever festival banger - the Narberth Sausage of pork, leek, tomato and basil.

"We haven't been able to beat that one yet," he admitted.

Meanwhile, Andrew and his staff have been putting all their efforts into creating their latest taste in time for the festival.

"It's a very busy time for us, and I think it's an absolutely fantastic event - not just for the stallholders, but for the whole town," he said.

"It helps us to meet a lot of people who appreciate good, local food, and those are the customers we want."

For more information on the festival, visit http://www.narberthfoodfestival.com">www.narberthfoodfestival.com