Pork should not be over looked when compiling a new menu. A versatile range of cuts are available, providing added value to your menu with the added low fat benefits.Whilst constantly reviewing the pork market, BPM find the best sources of pork to be from the UK. As a result of this, BPM's buying department have set up a number of product specifications with suppliers. When selecting our whole pigs, a "probing" method of selection is used, this checks the level of fat on a carcass. The level should not exceed 13mm to provide a lean product, however it must not fall below 8mm to ensure succulence of the finished cooked product.
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