Patrick Fleming, director of market intelligence for the National Pork Board recently said pork is the “trendiest” of proteins in food service.
“The top three fastest-growing proteins on operator menus today are all pork varieties — candied bacon, pork belly and porchetta,” Fleming said. “But pork is also the fastest-growing protein in food service for the same reason — flavor, versatility and value.”
Fleming said the popularity of pulled pork in food service continues to grow.
“Pulled pork has expanded beyond the barbecue segment, with operators incorporating pulled pork into sandwiches, noodle balls, protein toppings for pizza, fries, baked potatoes, nachos and burgers," Fleming said. "We’ve seen pulled pork really become that secondary topping to bacon.”
The Pork Board’s food service team works closely with most of the top 100 high-volume restaurant chains to share the opportunity pork presents through versatility, profitability, availability and customer appeal, Fleming said.
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National Pork Board 1776 NW 114th Street Des Moines, Iowa 50325 ,
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