BPEX (the British Pig Executive) Foodservice has launched two free training DVDs to help catering professionals and chef lecturers teach staff and students about pork butchery and sausage-making.
Master Butcher and BPEX butchery and product development manager Keith Fisher demonstrates and narrates the two simple, step-by-step guides, which will play back on both computers and conventional DVD players.
Pork Butchery shows how the primal cuts of the pig carcase are broken down into a wide range of popular and value-added cuts and includes lesser known cuts such as cheeks, trotters and offal as well as more familiar formats such as shoulder steaks, roasting joints and belly blocks.
Making Sausages shows students and trainees how to make sausages by hand using a table-top sausage-making machine. The BPEX website hosts a number of downloadable recipes in readiness for British Sausage Week, which runs from 31 October to 6 November.
Both DVDs are available on request from http://www.porkforcaterers.com" target="_blank" rel="noreferrer">www.porkforcaterers.com, where lecturers can also download Q&A sheets to use in class.