Bpex launches pork roasting video guides
Published:  16 January, 2014

Bpex has produced a collection of short films to encourage chefs and caterers to get the most out of pork roasting joints.

The films feature four recipes, using pork shoulder, leg, belly of pork and a boneless belly alternative.

Bpex said the recipes, developed by consultant development chef to Bpex Alan Paton, offer chefs cost-effective recipe ideas using versatile and economical 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.”

The collection of films can be viewed at www.porkforcaterers.com.