Oct
07
Promoting local pork
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The Pork & Bacon Forum teamed up with the Environmental Heritage Service to promote Northern Ireland pig meat medieval-style at Dunluce Castle Portrush at a summer barbeque, supported by local pork suppliers.
As well as award-winning sausages, burgers and kebabs, the Forum’s Chef Development team, headed by Sean Owens, cooked up recipes of shoulder and collar of pork, rack of pork loin joint and bacon rashers. Lunch was served with Mash Direct swede, turnip and mash and finished off with some of the first crop of Moy strawberries and a dollop of cream.
The forum also highlighted the versatility of pork at two recent pig meat innovation evenings in Armagh, where Viv Harvey introduced new ideas to add value to pork cuts and discussed how to produce and prepare the highest quality pork from farm to plate. Commenting, Keith Smyton for the Pork & Bacon Forum said: “We have focused on the innovation of local pork and demonstrated that Northern Ireland produces some of the highest quality pork available.”
Pictured: Derek Toms of JE Toms & Sons of Portstewart, Miss Northern Ireland Judith Wilson and Pork & Bacon Forum Chef Sean Owens with one of the delicious pork recipes that proved a hit at the barbeque
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