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Specially Selected Pork
Over the last two years, pork has been performing well within the UK foodservice sector, with caterers and consumers alike benefiting from its tasty and nutritious values.
Indeed, Specially Selected Pork, underpinned by Quality Meat Scotland's assurance scheme, offers real opportunities for caterers at every level.
Gordon Sloan extols the virtues of this highly versatile meat…
Red meat remains very popular with consumers eating out of home, and an increasing number see fresh pork as a healthy option. The carcase yields a great deal of good quality meat which translates into a fantastic range of dishes to suit an array of tastes among discerning customers. And what's more, compared to alternative meats, pork cuts can also prove extremely cost-efficient.
Recent research indicates red meat's share of main course dishes has increased to around 40%*, of which pork-based dishes (not including sausage and bacon products) constitute almost 12% of the total red-meat listing. This offers considerable clout for Scotland's pork industry to work successfully within the out-of-home market rather than solely within the retail sector.
Another significant plus for the sector is that Specially Selected Pork is farm-assured, which is a key consideration for consumers. Scotland's pioneering pig-producers actually introduced the farm-assurance concept over 20 years ago, and virtually all pigs in Scotland (over 500,000) are now assured under the Quality Meat Scotland scheme.
The Scottish pig industry has also led the way with a unique collaboration between the industry and the retail sector, with the development of heavier carcases without any loss in meat eating quality. There have also been significant gains in further improving the health status of the Scottish pig herd, and our industry has been recognised throughout the world for its excellent stocksmanship and high production standards.
For more information, call 0131 472 4040 or visit www.qmscotland.co.uk
*(FMCG: July 2006).
This article has been edited from its original version. For the complete feature please see Catering in Scotland magazine November/December 2006.
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