A MASTERCLASS in Troon offered ‘the whole hog’, giving insight into the quality and versatility of Specially Selected Pork.
The event at the Barcelo Marine Hotel in Troon showcased the opportunity pigmeat offers restaurants for top-quality ‘nose to tail’ eating.
Organised by the Scotch Beef Club, with assistance from the C2 – Cultivating Collaboration project, the day saw chefs, butchers and farmers discussing the steps that go into producing and presenting top quality Specially Selected Pork, and the opportunities and variety it can offer on restaurant menus.
Fife pig farmer, Andrew Peddie, opened the masterclass with the farmer’s perspective, highlighting the technology, welfare and quality assurance involved in modern day pig farming in Scotland.
Barry Robertson, of Robertson’s Fine Foods of Ardrossan, gave an insight into the processing end of the chain and the importance of specification and carcase quality to ensuring customers get the correct product for their needs.
Margaret Stewart, marketing manager at Quality Meat Scotland, said: “Pork sales have increased considerably over the past months, but our research shows that it is still lagging behind beef and lamb – particularly within the food service sector.
“The role of QMS is to promote and develop all aspects of the Scottish red meat industry and we’re working to address the balance and put Specially Selected Pork in the spotlight.
“Our focus includes working on the science of eating quality, how cuts differ and how to make the most of every muscle.”
The main course of the day came from Aberfoyle butcher, Jonathan Honeyman, and celebrated chef, John Webber, whose ‘The Whole Hog’ demonstration showed different butchery and cooking techniques and explained what works best and which creative combinations make great dishes.
Mrs Stewart added: “The presentations showed that every part of the pig is raised to the same high standards and that it all can be used to create exciting and innovative dishes.”
Caption: Aberfoyle butcher, Jonathan Honeyman, and celebrated chef, John Webber, demonstrated different butchery and cooking techniques.
For further press information, please contact Stephen Doran, Quality Meat Scotland Tel: 0131 472 4046 or 07734 110 351.
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