Good food needs good ingredients and a range of useful tips on sourcing top quality pork has been produced for chefs and butchers on CD ROM by the British Pig Executive (BPEX).

The free Chef's Guide to Pork Specifications is full of concise information including cutting guides, labelling information.

There are also recipes designed for each cut and cooking hints to make sure it turns out succulent and juicy every time.

BPEX foodservice development manager Richard Fagan said: "This has been carefully designed in conjunction with chefs and butchers, specifically for
them.

"It is extremely flexible and can also be used as a training tool and can be used to help determine which cut of pork should be used depending on the
cooking method."

Copies of a Chef's Guide to Pork Specification can be obtained from Karen Eaton on 01908 844114, email karen_eaton@mlc.org.uk.

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