THIS LITTLE PIG CAME FROM

Friday, January 30, 2009

As consumer awareness of pork and its origins is heightened following ‘Jamie Saves Our Bacon’ on Channel 4 (29 January), BPEX is urging caterers to be up front with their sourcing policy too.

As Tony Goodger, BPEX foodservice trade manager, said: “Country of origin labelling is not specific just to the retail sector – it is equally pertinent to customers when dining out. And that is why we would encourage all establishments to demonstrate to customers that they are proud of their supply chain and promote the source of their pork on menus.

“Not only does it show that you have confidence in, and full knowledge of, your ingredients, but this combined with any additional references, if it is sourced locally, from a traditional breed or outdoor bred, for example, can actually serve to increase the appeal and subsequent sales of a dish.”

The programme, which also focused on the different welfare standards behind pork and pig meat production in Europe, emphasised the stricter regulations imposed on British farmers and this, according to Tony, is where the BPEX Quality Standard Mark (QSM) plays an important role.

“The Mark is used on pork and pig meat that comes from an independently audited supply chain committed to high standards of welfare, quality control and traceability”, Tony said. “It is also a recognisable standard for consumers, so if you source pork which carries the Mark it makes sense to display it and help differentiate your business – crucial in this current economic climate.”


Pork continues to offer caterers great value for money but there are ways to reduce costs while keeping standards and customer satisfaction high. As Jamie highlighted, forequarter cuts such as the belly, neck and shoulder are hugely economical yet deliver magnificent tastes and textures on the plate.

Tony said: “All these cuts are ideally suited to foodservice; they are versatile, complement many other ingredients and suit a variety of different cooking methods. By increasing their use of carcase, chefs can stand to benefit from increased profit margins too.

“Of course, the key message remains, as the effects of Jamie Oliver’s programme start to emerge, those chefs that routinely highlight the origin and quality of pork on the menu will be those that reap the rewards.”

Notes to editors
BPEX Limited 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 Toni Connolly at HD Communications Limited.
T: 01372 824206 E: toni.connolly@hdcommunications.co.uk