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Supermarkets rally behind British pork

Although Somerfield continues to disappoint there is a pleasing upward trend to the first set of PorkWatch figures for this year, with most major retailers selling more British pork labelled with the Quality Standard Mark.

Budgens takes top honours with 100 percent fresh British pork, all correctly displaying the Quality Standard Mark. Close behind - and all with improved performances - are Sainsbury's (85 percent), the Co-op (85 percent) and Tesco (84 percent).

Morrisons has dropped 7 percent to 64 percent but on the other hand its other retailer, Safeway, has dramatically improved its performance - up 37 percent to 62 percent.

Waitrose (100 percent) and M&S (96 percent) continued to turn in sparkling results but are not included in the Quality Standard Mark section of the PorkWatch survey, because neither currently uses the Mark.

The PorkWatch survey is carried out every two months. PorkWatch supermarket surveyors check for the British Quality Standard Mark on pork leg and shoulder joints, chops and steaks; bacon gammon, hock and shoulder joints and middle, back and streaky rashers; and sliced ham.

The British Quality Standard Mark is the genuine indicator that the product concerned is independently farm assured and British. British pork and pork products attract a premium on supermarket shelves because most shoppers prefer to buy British and because many are aware that British pigs are raised to higher welfare standards than generally apply on the continent.

The Quality Standard Mark is important because there are instances of imported pork and pork products being labelled in a way that can cause shoppers to believe, erroneously, they are British. Tertiary brands are a further minefield; some tertiary brands use local-sounding names to disguise the fact that the pork, bacon or ham is imported. Shoppers are further confused because imported meat that is processed in this country can legally be labelled as "British".


Fresh Pork From English Farmers

The Linc Pork Scheme - A three-way partnership set up to bring you the finest quality English pork at a great value price.

The Linc Pork Scheme is a partnership between George Adams, a group of progressive English pork farmers, and Budgens. Together, we maintain the highest standards of quality at every stage of pork production and supply.

This means that Budgens customers can be assured of top quality pork every time at a great price, and our English farmers can be sure of getting a fair return for their pork.


Linc Pork producer Philip Richardson
from Wymondham, Norfolk.

Budgens has played an important part in establishing the viability of the Linc Pork Scheme, working closely with our partners to offer you the finest fresh pork.

Our research has shown that Budgens customers like to support their local community – so we are proud to be supporting the English farmers at the heart of this Scheme on your behalf.

To be a part of the Linc Pork Scheme, the farmers must work with a specific breed of pig: a cross between the Adams boar and the Camborough sow.

With all our farmers producing the same breed, the consistency in final product is extremely high, and ensures that Budgens fresh pork customers enjoy a really great eating experience time and time again.

The Linc Pork Scheme, and the high quality pork it produces, is exclusive and unique to Budgens.

Further information about the Linc Pork scheme can be found in our "Fresh Pork from English Farmers" leaflet available instore.

Recipe Idea: Stuffed Pork Loin Topped with Red Onion Marmalade
Ingredients For the pork: 2 pork loin steaks 2x30g/1oz slice mozzarella cheese 4 fresh basil leaves 2 tbsp olive oil salt and freshly ground black pepper For the marmalade: 1 red onion, peeled and thinly sliced 1 tsp olive oil 55g/2oz dark brown soft sugar 3 tbsp red wine vinegar		Method Pork 1. Slice the loin steak to create a pocket and place a slice of mozzarella cheese and 2 basil leaves in the pocket of each pork steak. 2. Heat the oil in a frying pan. 3. Fry the stuffed pork steaks for 3 minutes on one side. 4. Turn the pork steaks over, then transfer the pork onto a baking tray and place in the oven and bake the steaks for a further 5 minutes or until cooked through. Marmalade 5. Meanwhile, in a small saucepan heat the oil for the marmalade. 6. Sauté the onion for 2-3 minutes to soften. 7. Stir the sugar into the onion until melted. 8. Pour in the wine and bring to simmering point. 9. Cook the onion until the liquid has reduced and the onion is caramelised. 10. Serve the stuffed pork steak with a portion of the onion marmalade on top.