Your feature on hospital catering (Caterer, 20 April, page 28) describes how I helped Nottingham City Hospital to reduce its meat bill, by encouraging them to use a different cut of pork. It's worth pointing out that the change from roast leg to roast shoulder of pork brought about a significant cost saving of 48p per kg.
The switch to a quality assured supplier means the hospital has also benefited from using the British Pig Executive (BPEX)'s Quality Standard Mark for pork. This provides caterers and their customers with the reassurance that pork products have been produced to high standards of welfare and quality assurance. The shoulder specification is available from BPEX on request by calling 01908 844 114.
In order to convince others of the cost savings to be made by switching from leg to shoulder meat, I'm prepared to offer two whole rolled boneless shoulders of pork to the first five public-sector caterers who contact me, at firstname.lastname@example.org. Is anyone willing to take up the challenge?
Food service trade manager, British Pig Executive
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