Pubs get versatile with pork

Pork is appearing on more pubs as people increasingly recognise its versatilty.

Traditionally, pork has been less popular on pub menus than meats such as beef and lamb, something often attributed to customer concerns about undercooking, or the origin of the meat.

However, new figures from a survey by Menurama shows an increasing range of pork dishes being offered.

Tony Goodger, of the British Pig Executive (BPEX) said: "Dishes such as ribs and meatballs have long been the staple pork lines on menus. We are now seeing more creative dishes such as plum glazed pork chops, pork belly with cider & mustard mash, pork fillet with blue cheese and rosemary roast potatoes and honey & mustard glazed pork loin with fondant potatoes."

Stating the origin of all meat on the menu helps to maintain consumer confidence, says Tony.

Full article on: www.thepublican.com