Saving your bacon

According to the British Pig Executive (BPEX), bacon is still top of the charts for British consumers, however it seems to be falling out of favour with chefs.

Research by Menurama shows sales in the foodservice sector are declining and BPEX believes chefs need to think more creatively when using this versatile and popular ingredient.

BPEX foodservice trade manager Tony Goodger says: "All too often the foodservice sector simply relies on cheap, poor quality bacon, much of which is imported and therefore may not have been produced to UK legislative standards.
"But there is some wonderful regionally produced bacon available in this country, dried and cured using traditional methods, which is flavoursome and well worth shouting about on menus.

"We would suggest experimenting with different cures - whether it is a rich and intense taste when bacon is the main feature of a dish or a slightly sweeter or lighter cure when used as an added ingredient. And where you are using a regional variety and cure, make sure you let your customers know about it."
- BPEX is organising a 'British Bacon Education Week'. It will run from January 29 until February 4 2007 to encourage awareness and use of the great British rasher.