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Publications - Marketing Material - Foodservice Guides
Home Cooked Hog Roast
Tuesday, 31 August 2010
Butchers and producers can now offer their retail and catering customers a delicious hog roast meal that can be cooked in the oven or on the barbecue thanks to the launch of the ‘Home Cook Hog Roast.
Home Cook Hog Roast (30.56KB)
Home Cook Hog Roast Retail version (26.00KB)
Code of Practice for the Labelling of Pork and Pork Products
Friday, 28 May 2010
For retailers, branded manufacturers, suppliers and foodservice this code outlines the details required on packs of pork, bacon, sausages, pork pies, ham and gammon.
Code of Practice for the Labelling of Pork and Pork Products (728.98KB)
School Masters The Art Of Making Award Winning Sausages
Friday, 16 April 2010
Staff and year 11 pupils at a Lancaster school have turned their hands to sausage-making with great success.
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Marketing Activity Schedule April 2010 - March 2011
Friday, 16 April 2010
A brief visual summary of marketing activity over the coming 12 months
Marketing Activity Schedule 2010 - 2011 (385.65KB)
Pork and the Credit Crunch
Tuesday, 14 July 2009
A report on how consumers are responding to the economic downturn
Pork and the Credit Crunch (1.60MB)
BPEX Labelling Report - April 2009
Tuesday, 14 July 2009
A review of the Labelling of Country of Origin of
Pork and Pork Products.
A review of the Labelling of Country of Origin of Pork and Pork Products (1.07MB)
Eating Out on Pork and Sausages - Summer 2009
Friday, 3 July 2009
A pork in foodservice category report update
Eating Out on Pork and Sausages - Summer 2009 (2.42MB)
‘GREAT IT’S LUNCHTIME!’
Tuesday, 6 May 2008
TEN NEW PORK RECIPES FROM BPEX FOR SCHOOL CATERERS

New nutritional standards for school meals come into effect from September 2008 as part of recent Government initiatives to improve the health of children through their diet.




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The Complete Guide to Pork for the Professional Chef - March 2008
Saturday, 1 March 2008
A celebration of the worlds favourite meat.

An couple of example pages are attached, for a copy of the whole guide please ring 01908 844114.
Or email foodservice@bpex.org.uk
Complete Guide to Pork for the Professional Chef (980.83KB)
Pork for Caterers
How to Dry Cure Bacon
Wednesday, 13 June 2007
A booklet on How to Dry Cure Bacon,
How to Dry Cure Bacon (2.56MB)
Commercial and Contemporary Guide to Pork Sausages
Wednesday, 13 June 2007
A booklet on Commercial and Contemporary Guide to Pork Sausages
Commercial and Contemporary Guide to Pork Sausages (1.04MB)
Commercial and Contemporary Guide to Pork
Wednesday, 13 June 2007
A booklet on Commercial and Contemporary Guide to Pork
Commercial and Contemporary Guide to Pork (3.26MB)
Pork Snack Ideas
Wednesday, 13 June 2007
Pork Snack Ideas
Pork Snack Ideas (1.08MB)
Supplying the Caterer Successfully
Wednesday, 13 June 2007
Supplying the Caterer Successfully
Supplying the Caterer Successfully (584.30KB)
Labelling of Red Meat by Catering Butchers
Thursday, 22 March 2007
A booklet on Labelling of Red Meat by Catering Butchers
Labelling of Red Meat by Catering Butchers (74.03KB)
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Pork in Foodservice - March 2007
Thursday, 1 March 2007
It is widely accepted that getting a handle on accurate figures on the foodservice market is akin to grasping mercury – you can never quite get hold of it. As the introduction to this report makes clear, there is not a single source of accurate data encompassing the whole of the diverse foodservice market. Hardly surprising given the absence of a universally accepted definition of the market itself.
Pork in Foodservice (1.97MB)
Pork for Caterers
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Chefs Guide to Pork - May 2006
Monday, 1 May 2006
A foodservice guide to pork and pork products for the menu
Chefs Guide to Pork (3.26MB)
Pork for Caterers
A Case for Menu Transparency
Tuesday, 2 September 2003
Best Practice Guidelines: Labelling the origin of meat
on menus
A Case for Menu Transparency (304.69KB)