Top London chefs discover the true taste of British pork
The day started with a short visit to an abattoir to provide the chefs with a valuable insight into the slaughter process. This was followed by a visit to Blythburgh Free Range Pork to view Jersey Red Duroc and Large White pigs in their natural outdoor environment.
The chefs got up close and personal with the pigs and were thrilled to see first-hand the passion and care involved in free-range pig farming.
Through a pork butchery demonstration at the Butler’s family farmhouse – the owners of Blythburgh Free Range Pork – the chefs learnt about the versatility of British pork and how a whole pig carcase can be used to create different products.
The chefs were inspired to create new pork dishes to add to their restaurant menus and gave positive feedback about the day:
"The way that the pigs get treated affects what I do back in the kitchen.
"It’s amazing to get to meet the farmers and really see that the care that goes in at the beginning really matches the care that we can put in at the end to create an amazing product".
Look out for videos and pictures from the day, which will be shared on our social media channels.
Though perhaps not as famous as Norwegian salmon, cured fish products from Norway can showcase a ...
According to the official statement from Senacsa, the measure was implemented following notificat...
“Norwegian seafood exports performed well in March, despite the war in the Middle East, a s...
