The Taste of Now

Right now there’s more pork than ever. And that means now is the time to bring more pork to the menu.
Recent pork production numbers, combined with high consumer demand and falling commodity pricing mean big margins for operators. According to the 2015 Technomic Center of the Plate Trend Report, 29% of consumers would order pork more often at restaurants if it was available, a 26% increase from 2013. In fact, pork has been the fastest-growing protein in foodservice since 2011.1
With its profitability, versatility, availability – and incredible flavor – pork delivers big on menus. It offers authenticity and craveability across cuisines and dayparts, and consumers can’t get enough.

Explore ways to amplify your creativity and bottom line with chef videos, recipes and butchering demonstrations.

Bone-in Loin

Make a menu statement – bone-in cuts deliver big flavor

Boneless Loin

Quick-cooking, delicious and versatile from end to end


From center-of-plate to sandwiches, ham does it all

12015 Volumetric Assessment of Pork in Foodservice, Technomic, Inc.