The event covered how the live animal is transformed firstly into a carcase, then primal cuts and finally into consumer-sized steaks and joints.

The group was introduced to MLC's home economics manager Clare Greenstreet, who explained what happens to different cuts of pork when they are cooked.

Delegates were then moved on to sausage making when they were invited to have a go themselves.

Finally consumer marketing manager, Chris Lamb, explained how in-depth research has led to a much clearer insight into consumer shopping behaviour.

He said that sharing that knowledge throughout the supply chain is of vital importance to ensure that everyone, from farmers and producers through to processors, manufacturers, retailers and caterers understands how to maximise profit potential and keep up with latest market trends.

The interactive Pig To Plate seminars are designed for established groups of 10-15 people who want to gain a greater understanding of the process from pig to pork.