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.
Click here to see where the cuts are from.

Code Product 300 Whole Pig (Notice Required) 339 Suckling Pig Whole (Notice Required) 305 Pork Leg Whole 3055 Pork Leg Boned & Rolled 330 Pork Escalopes (From Leg) 307 Short Loin Whole 307FT Short Loin Pork French Trimmed 3075 Short Loin Pork Boned & Rolled 392 Pork Loin Steaks (Portion) 307FTE Pork Chops French Trimmed 390 Pork Chops Rind On 313 Pork Tenderloin/Fillet Whole 306 Shoulder Pork Whole (Neck End)

Code Product 3065 Neck of Pork Boned & Rolled 342 Hand of Pork Boned & Rolled (Notice Required) 335 Sparerib Pork Chops 3356 Spare Rib Steaks Boneless 314 Belly Pork Whole 3146 Belly Pork Boned & Rolled 3148 Belly Pork to Spec 336 Spare Ribs (From Belly) 337 Baby Back Ribs (From Loin) 321 Diced Pork 322 Minced Pork 340 Pork Fat 341 Pork Bones