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Food and flavour scientist Dr Rachel Edwards Stuart has revealed that pork can be teamed up with as many as 50 different ingredients; ranging from the standard, such as onions, leeks and garlics, to the more unusual matches, including globe artichoke, watercress and oysters.

For sausages, acidic fruits such as apricot and grapes work well as the sharpness helps cut through the fattiness, while the natural sweetness in the fruit and saltiness of the sausages offset each other perfectly. Fresh pineapple includes a specific enzyme called bromelain, which plays a role in actually helping to tenderise pork meat, further favouring the match.

Different flavour profiles appear when pork is cooked too. At lower temperatures, cranberry and sage are ideal partners, while grilled and roasted pork share aromas with nuts and coffee due to the Maillard-like reactions between amino acids and sugars.

Keith Fisher, butchery development manager for AHDB Pork, said: “We know that pork is incredibly versatile and a great flavour carrier but it is surprising to see how compatible it is with so many varied ingredients. This presents real opportunities for caterers in creating pork dishes that really stand out.

“Pork sausages are a menu favourite and, while traditional varieties remain in demand, we recommend chefs take advantage of the growing number of innovative and speciality sausages available today. Featuring a ‘guest sausage’ or ‘sausage of the week’ on specials boards, for example, is a fantastic way to introduce new and different varieties to diners, without the need to change menus.

“In our competition to find Britain’s most outstanding sausages we’ve come across many unique varieties. Examples include Sicilian Fennel, Pork and Ginger, Piri Piri and Ploughmans (pork, cheddar and pickle) proving that combining pork with unusual and exciting flavours work incredibly well.”

AHDB Pork represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. AHDB Pork is a division of the Agriculture and Horticulture Development Board.

To read more about the science behind pork and its flavour companions, see the attached below.