BPEX SHOWS CHEFS THAT QUALITY STANDARD PIGS ARE WORTH IT!

Wednesday, September 10, 2008

Any chef worth his salt will know exactly what to do with top quality pork, but he might not know what it is that makes the pork top quality.

To give chefs an insight into its production, BPEX Ltd teamed up with free range pig farmer Jimmy Butler of Blythburgh Free Range Pork and quality meat supplier and catering butcher Aubrey Allen, to give them first-hand experience of the processes involved in raising quality pigs and the difference this makes to the resulting produce – and ultimately, to the end customer.

The farm tour demonstrates the lifestyle of the pigs, being born and raised outside with extra space to move and play. This not only results in improved welfare but growing at a slower rate allows for extra maturity and means the pork has greater flavour and succulence.

Farmer Jimmy Butler said: “One third of UK sows are bred outdoors but only one per cent are actually finished that way. This free range lifestyle, combined with a balanced cereal diet, is what we believe makes the difference to our produce. The pork is fully traceable, of consistent quality and cooks exceptionally well to deliver succulent and juicy dishes – perfect for any chef and any menu.”

During the tour, BPEX foodservice trade manager, Tony Goodger, highlighted to the group of chefs that 70 per cent of pork sold in the UK would actually be illegal to produce here, due to the higher welfare standards imposed on British farmers. He also stressed the importance for caterers to understand the issue of traceability and the importance of sourcing quality assured pork.

“Today’s customers are increasingly demanding higher welfare, quality pork,” he said. “They want to know where their meat comes from and are more aware of production methods. Offering ‘meat with a story’ not only appeals to customers but also demonstrates that chefs have confidence in their supply chain and the quality of food they are serving.

“These tours are a hugely successful way to help chefs understand the differences first hand; the lifestyles and husbandry methods that help produce top quality pork and which really adds value to their menus. By taking pride in their supply chain and naming the source, breed and the fact that their pork is ‘free range’ or ‘outdoor reared’, chefs will stand to benefit. Not only are customers increasingly opting for dishes with this information but they are willing to pay more for them.”

The day also provided chefs with a great opportunity to discuss the range of cuts available from assured suppliers. By maximising carcase utilisation, the opportunities for chefs to benefit from many innovative and economical cuts without compromising on quality, such as those from the forequarter, are plentiful.

On one of the tours, head butcher for Aubrey Allen, Bob Spring, showed the chefs how he uses seam butchery to produce cuts with less wastage. He explained: “It’s far better to have six ounces of meat that you can eat on your plate than 12 ounces that you can’t. That’s why it’s so important to butcher the meat properly.

“As chefs you know that starters, sweets and drinks generate the most profit. But it’s the main course that will generally be the most memorable for your customers. So it makes sense to serve smaller portions of quality meat that has been properly butchered to reduce wastage. That way people will enjoy the main course more, but still have room for dessert and perhaps another bottle of wine to wash it down.

“Quality pork is very competitively priced in relation to other meats, but it’s worth looking at alternative cuts that offer better value for money. Belly pork has become incredibly popular on menus of late, but don’t just follow the crowd - why not try something different? Collar of pork is versatile enough to work well on your menu at any time of year. Try ‘Slow Braised Collar of Pork’ in the winter months and ‘Twice Cooked Collar of Pork’ in summer.”

Feedback from the day was conclusive. Many chefs agreed that it was important to see exactly where their produce comes from and understand the production methods for top quality pork. Jon Cannon, front of house for Galvins, commented: “It’s always nice to visit somewhere with as much passion about food as we have. Today has helped me to understand what free range really means and I’ll definitely be able to pass that onto our customers.” Kevin Tew, sous chef at Galvins at Windows added: “There’s clearly a whole lot of love in this business!”


Notes to editors
BPEX Ltd represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX Ltd is a subsidiary of the Agriculture and Horticulture Development Board.


For further information please contact Nicki Dallison at HD Communications Limited.
T: 01372 824763 E: nicki.dallison@hdcommunications.co.uk

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