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Welcome to the Pork For Caterers website.
The content aims to help chefs, caterers and catering businesses of all forms both to understand pork and use it better. This site gives you easy access to the range of red meat services and information available from BPEX.

Thank you for visiting!

 

Do you serve Britain’s Best Pub Cooked Breakfast?
Please click here to download an entry form or email foodservice@bpex.org.uk or call 01908 844114 to request a form. Click here to download letter.

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Picture Gallery

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What's New

Download the latest PDFs'

• Great It's Lunchtime booklet
• Put pork on the bbq booklet
• Pork for functions and events
• Pork Sausage of the year competition 2008 entry form and guidelines (331k)
• Point of sale request form - British sausage week (20k)
• Olympic Medal dishes for your menu - english (619k)
• Olympic Medal dishes for your menu - chinese (1.36mb)
• Pork Forequarter Specification and Recipe Booklet (4mb)
• Selling Pork on the Menu (874k)
• A chef's guide to bacon (1.41mb)
• A chefs guide to pork (1.41mb)
• Pork for chefs
• Bacon curing (234k)
• BPEX assurance (6.82mb)
• Pork quality control wall chart (234k)
• Running a succesful sausage and mash night (234k)
• Ham hock recipe (234k)

3-9 November 2008

Download your point of sale reqest form.

Download now >

Sausage Recipes

Click here to view recipes >

Pork Forequarter Recipes

Click here to request your copy >

Great It's Lunchtime

Click to request your copy >

Foodservice Pork Forequarter Specifications and Recipe Booklet

Pork Forequarter Specifications and Recipes >

Pork for Chefs

Click to request your copy

EBLEX Foodservice Website

Click to visit the EBLEX Foodservice website >