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Keep Pork on Your Fork
Pigs have been in the spotlight recently, and mostly for the wrong reasons. The issue of swine flu, raising the spectre of disease, has been on the minds of many as the inevitable media storm gathers momentum. Producers and retailers alike are watching the market and wondering if sales will be affected. Consumers, meanwhile, are worried about confidence in our systems of care and welfare.
Margaret Stewart explains what the Scotch Pork industry is doing to combat the negative press…
The latest initiative being proposed to tackle these challenges is Wholesome Pigs, a pioneering scheme which aims to eliminate certain common diseases and to encourage Scottish pork producers to work closely with their vets in routinely monitoring and controlling all aspects of pig health. Around 90% of Scottish production is currently participating, and soon we will be in the unique position of being able to promote 100% production through the scheme.
To help disseminate the information, Scotland is leading the way by introducing a Pig Hub; a business network where knowledge and experiences can be exchanged and where farmers can benchmark production figures, carcase data and health checks.
The first two pig-monitoring farms have also been established in Scotland and these will share the ups and downs of pig production with others so that more farmers can put into practice the ideas that have been proven to work.
Meanwhile, everyone is aware of the impact livestock has on the environment, and moves are now afoot to tackle waste and to manage it better. Pork offers the consumer an economical, healthy alternative to beef and lamb that ensures they include red meat as part of a healthy diet; it can now tick the boxes on healthier livestock reared in a healthier environment.
At a recent QMS seminar held at Gleneagles, pork took centre stage and the butcher and chef combination of Jonathan Honeyman and John Webber demonstrated to over 50 Scotch Beef Club members how to use every bit of the carcase, from nose to tail.
Combinations can save costs, and cooking different cuts in a variety of ways can produce contrasts in flavour and texture that will surprise and please even the most discerning diner. Pork can deliver on taste and texture and a reasonable margin can still be achieved through considerate butchery and skilled preparation and cooking techniques.
Through these proactive initiatives, the Scottish pig industry is sending out strong, confident messages about the quality, consistency and safety of its products. Whether you're a housewife, a chef or a caterer, if you endorse Specially Selected Pork, you'll be supporting local producers who are trying to move their industry forward, and you'll also delight your own customers with something uniquely different on the menu. Specially Selected Pork is well worth your support – so look for the label, and keep it in headlines for all the right reasons!
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2009.
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