Pork shines in US foodservice
Its study showed that total volume of pork sold through foodservice outlets reached a record 9.8bn lb, reflecting a volume increase of 533m lb over 2013, when the survey was last conducted.
Since 2013, processed pork has driven growth of the total pork category, increasing by 2.8% on an annual basis and making up 78% of the total volume. Sales of fresh pork grew by 2%. The four largest categories driving the pork category growth were bacon, processed ham, breakfast sausage and ribs.
Carnitas – a Mexican dish made by braising or simmering pork in oil or lard – and pulled pork were the fastest-growing categories, with a compound annual growth rate of 13.2% and 13.1%, respectively.
The study also showed that, of the 28 pork product categories reviewed, 19 demonstrated positive sales growth.
Notable growth also was seen in Canadian bacon, bratwurst, shoulder/butt, prosciutto, pork hocks/shanks and chops. Bacon and processed ham use grew from 2013 to 2015 by 195m lb and 93m lb, respectively, and were the highest volume among all categories.
“We are pleased to see the continued growth of pork in foodservice,” said Derrick Sleezer, president of the National Pork Board and a producer from Cherokee, Iowa.
“The volumetric study shows that, even during a time period when we saw record-high pork prices and low inventories, pork continued to be the strongest performer in the foodservice industry, underscoring the meat’s growing popularity.
“It’s clear that pork is on the menu across all foodservice segments. Full-service and limited-service restaurants represent about two-thirds of all pork volume sold.”
