Guide to pork roasting joints now on film
Guide to pork roasting joints now on film
BPEX has produced a collection of short films to demonstrate just how simple it is to get the best from three popular pork roasting joints.
Featuring four recipes using pork shoulder, leg, belly of pork and a boneless belly alternative, the collection of handy videos, developed by consultant development chef to BPEX Alan Paton, offer chefs cost-effective recipe ideas using versatile and economical forequarter joints.
BPEX foodservice trade manager, Tony Goodger, said: “The collection of films provides chefs with a straightforward guide to how to make the most out of pork forequarter cuts; Alan demonstrates the ease of cooking each roasting joint with simple step-by-step instructions and explains the importance of traceability. With cooking tips on delivering the ultimate golden crackling, the recipes are ideally suited to chefs and caterers looking to serve carvery style lunches.
“Quality pork roasting joints provide the perfect balance between taste, versatility and customer appeal, as well as continuing to offer good value for money – ideal for caterers working within strict budget guidelines. What’s more, there’s no need for waste: after a busy carvery lunch, leftover roast pork can be added to flavoursome pies, soups, casseroles and pasta-based meals.”
When it comes to serving roast meat, quality and assurance is more important than ever. Serving quality assured pork and pig meat, including Red Tractor, will deliver increased consumer confidence that the meat they are eating has been produced to strict standards and is fully traceable back to the farm gate.
The collection of films can be viewed at www.porkforcaterers.com.
