More than 350 chefs were given an insight into curing
bacon and ham in a presentation by the British Pig Executive
(BPEX). As part of the two-day Skills
for Chefs event
BPEX staged a display of home-cured bacons and hams to
show the versatility of pork from around the UK.
Foodservice Develoment Manager Richard Fagan joined forces
with Butchery Specialist Viv Harvey for the demonstration
at the Octagon Centre, University of Sheffield. The event
attracted chefs from all fields, from the corner café to
top restaurants. Richard and Viv gave a presentation on
home curing British pork. They also highlighted how the
Pork Quality Standard Mark could be used on menus to improve
customer confidence and assurance.
Richard said: "The demonstration went down a treat
and to follow up on the presentation, samples of roasted
cured bacon formed part of the buffet lunch. It proved
so popular we weren't even able to get any of the samples
The team had made collar, belly and back bacons using
traditional, sweet and smoke dry cures with the assistance
of Lucas ingredients. Richard said: "The chefs were
enthused at the possibilities we demonstrated and we were
inundated with requests for more information on the process
involved in producing the bacons."
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