Produced in Kent launches pork campaign

Regional food group Produced in Kent has launched a pork campaign to bring some November cheer to the county’s consumers.

The campaign will kick off to coincide with British Sausage Week (2-6 November) and will run for the whole month. Consumers will have the chance to win a ‘Crackling Christmas Box’ of pork in time for Christmas, which will include the finest Kentish pork joint, chops and sausages for a family of four.

Produced in Kent has also created a recipe leaflet, which features recipes from three local restaurants and will be distributed to participating butchers, farm shops and restaurateurs across the county.

The local food champion said it hopes the campaign will educate shoppers on the health benefits of Kentish free-range pork, as well as its affordability.

Julie Monkman, manager of Produced in Kent, said: “How incredible that one animal can provide us with everything from a delicious Sunday roast with crackling, through gammon and ham, to the ever-popular pork sausages and bacon. Kentish free-range pork is low in fat and salt and high in protein and vitamins, so we are celebrating its wonderful attributes during November.”

Retailers and restaurateurs will be running special pork promotions and tastings throughout the month. Applegate Farm in Sittingbourne, a traditional butchery and farm shop, will throw open its farm gate on Saturday 7 November for a sausage tasting day, while Yalding Organic Centre will offer customers 20% off all sausages bought over the same weekend.

Quex Barn, a butcher’s, delicatessen and restaurant all housed within a barn in Birchington, will offer every diner an extra Quex-made sausage with their breakfasts and a special deal on sausage and mash. Coastguard restaurant in St Margaret’s Bay will feature a series of pork dishes on its menu, as will The Mulberry Tree in Boughton Monchelsea, which has started rearing its own pigs in the orchards surrounding the restaurant in preperation for the November campaign.

User Login



Most read


Should the meat industry pay for compulsory abattoir CCTV monitoring?