THE PROFESSIONAL CHEF’S PORK MANUAL (February 2008)

The British Pig Executive (BPEX) have published a free, 76-page book, The Complete Guide to Pork for the Professional Chef, which they hope will increase chefs’ understanding of how pigs are produced in the UK and how best to use the pork that comes from them.

The book contains recipe suggestions from top chefs as well as innovative serving suggestions for cuts known as The Belly, Trotters and Collar.

Also, a new dedicated website for chefs and catering managers is now live at www.porkforcaterers.com and if you want to show your support for the British pig industry log on to www.britishpigsareworthit.com