Increase sales using pork from rare and traditional breeds

By BigHospitality Writer

- Last updated on GMT

Related tags: Pork, Meat

Restaurateurs looking to capitalise on sales of pork would do well to use rare and traditional breeds to add ;indulgent; pork dishes to the menu, according to new research. The British Pig Executive's Pork in Foodservice report looked ...

Restaurateurs looking to capitalise on sales of pork would do well to use rare and traditional breeds to add "indulgent" pork dishes to the menu, according to new research.

The British Pig Executive's Pork in Foodservice report looked at the breakdown of the foodservice sector and found that one in three red meat products, sold for consumption outside of the home, featured pork in some form or another. Beef represented just over half of all red meat listings on menus.

Foodservice Trade Manager Tony Goodger said, "While its [pork's] healthy attributes and the fact that it offers good value for money remain key for the cost sector, premiumisation, indulgence and assurance are now very much the watchwords for the pub and restaurant markets."

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