What can be done with pork?

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There’s a lot we can do with pork – from ham to bacon to chops - but a young woman from a relatively unknown area of India wants to expand our knowledge of what can be done with a pig.

Mutunulu Keyho is a student at the Culinary Arts Academy Switzerland at Le Bouveret in Canton Valais on the shores of Lake Geneva.

She comes from Nagaland in North East India, bordering Myanmar – and they eat a lot of pork.

She’s already won local competitions for her skills – but now she has the prestigious Anton Mossimann Award ,sponsored by Robbe & Berking, for Most Promising Student in Culinary Heritage for her work on the sustainability of pork.

Mark Butcher spoke to Mutunulu and aksed her, why pork?

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