The organisation has produced a new leaflet designed specifically for the pub food trade to help promote and sell pork dishes.

The‘Foodservice Guide to Selling Pork on the Menu’ includes tips on how best to present pork on menus and specials boards, as well as consumer preferences when it comes to eating out.

BPEX foodservice trade manger, Tony Goodger championed pork's versatility and economic advantages and also it's premier status in terms of consumer choice "It's a cost effective ingredient and 84 per cent of consumers would choose it when eating out, so it makes sense to feature it on menus," he said

While caterers have traditionally concentrated on the leg or loin, they are being encouraged to look at the many other excellent value, delicious cuts Belly, shoulder, hock and collar have all grown in popularity in recent times, and proving popular on pub and restaurant menus, says BPEX.