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Get some pork on that fork!
March sees the return of a campaign developed by Quality Meat Scotland designed to encourage Scots to consume more Specially Selected Pork. The strap line 'Get some Specially Selected Pork on your fork' is a rallying cry from the industry to further support producers, processors and wholesalers in the Scottish supply chain who have been hit by phenomenal increases in production costs in recent times.
Gordon Sloan outlines the initiative…
The Specially Selected Pork brand is underpinned by Quality Meat Scotland's assurance schemes. As with Scotch Beef and Scotch Lamb brands, Specially Selected Pork is reared and processed in Scotland using modern practices with product traceability and assurances on animal health and welfare.
Scotland's pioneering pig producers were some of the first to introduce the concept of Farm Assurance over 20 years ago. Today, virtually all pigs in Scotland (a herd of over 500,000) are now assured under the Quality Meat Scotland (QMS) scheme. For the consumer, farm-assured pork is now a paramount consideration and it's gaining in importance each year. When asked, the importance of farm assurance for pork is second only to beef in the consumer's mind.
QMS's consumer marketing activities for Specially Selected Pork focus on the key messages of health and versatility. Recent results provide positive news for the industry, with perceptions of pork in Scotland increasing year on year in terms of health, versatility, farm assurance and overall enjoyment.
As with Scotch Beef and Scotch Lamb, the foodservice sector can use the positive attributes of Specially Selected Pork to their advantage. Today, red meat (including pork, beef and lamb) represents approximately 41% of overall main course dishes. Of this percentage, pork contributes around 7%, which doesn't include further processed items such as sausage, bacon, gammon etc. The Specially Selected brand is at the forefront of consumer's mind during our campaign, so clear labelling is key.
Quality and consistency are important considerations for all markets and sectors – none more so than the foodservice arena. In order to achieve these goals and benchmark the Specially Selected Pork product, Quality Meat Scotland has developed a taste-panelling model alongside the Scottish industry. The format, which may be extended to Scotch Beef and Scotch Lamb products later this year, allows the industry to chart factors such as aroma, taste and texture. Undertaking research like this helps the Scottish pig industry to deliver consistent products time and time again.
Quality Meat Scotland (QMS) are hosting a red-meat seminar on 3rd March 2008 at Glasgow Metropolitan College. Designed for young chefs, the seminar will educate delegates on all aspects of Scotland's unique production & supply chain. The seminar will also include a comprehensive butchery demonstration for delegates to better understand the pork, beef and lamb carcase. This event is free of charge but places are limited. For further information and to book your place, contact Gordon Sloan at QMS on 0131 472 4040 or email gsloan@qmscotland.co.uk
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine February/March 2008.
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