POSITIVELY PROMOTING PORK

Friday, April 25, 2008

If you’re one of the many chefs who are re-discovering the value and versatility pork has to offer, then a leaflet designed to help promote and sell this profit-rich red meat is for you!

With its popularity among chefs and diners increasing all the time, ‘Foodservice Guide to Selling Pork on the Menu’ has been produced by BPEX Ltd specifically to help chefs and caterers realise the potential that pork has to offer their business, including tips on how best to present pork on menus and specials boards. The leaflet also takes a look at reasons for putting pork on the menu, as well as consumer preferences when it comes to eating out.

BPEX foodservice trade manger, Tony Goodger, said: “Pork is a fantastically versatile and cost effective ingredient, but not only that, 84 per cent of consumers would choose it1 when eating out, so it makes sense to feature it on menus.

“While caterers have traditionally concentrated on the leg or loin, there are many other excellent value, delicious cuts that are worth considering. Belly, shoulder, hock and collar have all grown in popularity in recent times. What’s more, pork is so versatile that it works well in a whole range of different types of cooking, making it a kitchen must-have.”

Offering diners more information on the style of cooking, cut of meat and the origin of the pork can create a real point of interest on menus. For example, ‘Collar of Pork’ sounds far more enticing when described as ‘Slow Braised Collar of Outdoor Reared Pork’.

For more tips and advice on how to make the most out of pork on your menu, simply request your FREE copy of ‘The Foodservice Guide To Selling Pork on the Menu’ by calling 01908 844114 or emailing foodservice@bpex.org.uk.

For recipe ideas visit: www.porkforcaterers.com.

Notes to editors
1 Research conducted by England Marketing

For further information please contact Toni Connolly at HD Communications Limited.
T: 01372 822940 E: firstname.surname@hdcommunications.co.uk