Pork is an incredibly versatile meat. Dishes featuring pork can be added to menus throughout the whole day; from bacon and sausages at breakfast time, to quick cook, light and healthy options for lunch through to roasts and more substantial dishes for evening and weekend meals.
Yet when eating out, many consumers are still actually looking for that "extra special" pork dish.
As the British Pig Executive highlights in its latest report Pork in Foodservice report, the opportunities to profit from pork are endless.
Fresh pork cuts and dishes are still under-represented on most menus in practically all sectors of the foodservice market despite there being increasing consumer demand for it.
This coupled with the fact that it offers superb value for money and numerous health benefits means there is no better time for chefs and caterers to be innovative with pork.
Although it's available all year round, pork can be an important feature of seasonal menus and specials boards. This is down to the fact that it so complementary to other ingredients and flavours. While "potatoes and two veg" are the typical plate additions to pork cuts, these can be changed through the seasons, from root vegetables to leafy salads and even many fruit accompaniments.
The report shows that chefs will really benefit from becoming more adventurous with pork. For example, we know that many want more cook-in sauces for pork but are put off by the minimal range. Yet these are readily available for other proteins and fish and they can just as easily be used with pork.
Other innovative ideas include using ham or pork as an alternative to the traditional Caesar Salad. Certainly, while bacon is increasingly being used as a component in salad, pork is often overlooked.
For a full, free-copy of Pork in Foodservice go to www.porkforcaterers.com
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