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Welcome to the Pork For Caterers website.
The content aims to help chefs, caterers and catering businesses of all forms both to understand pork and use it better. This site gives you easy access to the range of red meat services and information available from BPEX.

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What's New

Download the latest PDFs'

• Put pork on the bbq booklet
• Pork for functions and events
• Pork Sausage of the year competition 2008 entry form and guidelines (331k)
• Point of sale request form - British sausage week (20k)
• Olympic Medal dishes for your menu - english (619k)
• Olympic Medal dishes for your menu - chinese (1.36mb)
• Pork Forequarter Specification and Recipe Booklet (4mb)
• Selling Pork on the Menu (874k)
• A chef's guide to bacon (1.41mb)
• A chefs guide to pork (1.41mb)
• Pork for chefs
• Bacon curing (234k)
• BPEX assurance (6.82mb)
• Pork quality control wall chart (234k)
• Running a succesful sausage and mash night (234k)
• Ham hock recipe (234k)

3-9 November 2008

Download your point of sale reqest form.

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Sausage Recipes

Click here to view recipes >

Pork Forequarter Recipes

Click here to request your copy >

Pork for Chefs

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Foodservice Pork Forequarter Specifications and Recipe Booklet

Pork Forequarter Specifications and Recipes >

EBLEX Foodservice Website

Click to visit the EBLEX Foodservice website >