The flavor and versatility of pork make it perfect in recipes way beyond the traditional center-of-plate chop. The world’s most consumed protein, pork blends deliciously with all kinds of sauces, spices, stuffings and side dishes. Properly prepared, attractively served and well merchandised, pork delivers first-class profits for all types of foodservice operations and any meal occasion.
Why Pork Now?
Ease of Preparation
Foodservice professionals are finding that today's pork is
more convenient than ever. It can be quickly cooked to medium-rare at an
internal temperature of 145°F – which makes pork ideal for any daypart, cooking method or cuisine. And recently, the USDA announced that home cooks should also cook their pork to 145°F with a three minute rest, giving you the perfect opportunity to educate your staff on proper pork cooking temperatures. Encourage them to tell consumers with confidence that their pork order will be cooked medium-rare because now more than ever, your patrons will enjoy the taste of juicy, flavorful pink pork.
Health and Nutrition
Pork is nutrient-dense – packed with many of the proteins,
minerals and vitamins required for a healthy, balanced diet. It's an
"excellent" source of thiamin, niacin, riboflavin, vitamin B-6,
phosphorus and protein, and a "good" source of zinc and potassium.
New and portion-controlled cuts make pork a smart choice for
foodservice menus. The wide array of fresh pork cuts, value-added items, and
cured and processed products make it easy to add variety while keeping costs
down and profits high.
Pork is an excellent value. Portion-controlled cuts –
including popular boneless cuts – offer profit opportunities for a variety of
meal occasions, including appetizers, mini meals and entrees. And since pork is
available in so many ready-to-handle forms (including pre-cooked,
portion-controlled and prepared entrees), it is a convenient, labor-saving,