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BPEX videos demonstrate simplicity of pork roasting joints

22 January 2014 by
BPEX videos demonstrate simplicity of pork roasting joints

Pork roasting joints offer chefs and caterers great value for money, as well as plenty of opportunity to be creative and that's why 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 videos, developed by consultant development chef to BPEX Alan Paton, offer chefs cost-effective recipe ideas using versatile and economical joints.

Tony Goodyear, foodservice trade manager at BPEX, 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.

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.

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