Volume 36: Now on Menus

Top restaurateurs know that pork is the perfect way to create menu excitement. From pulled pork and chorizo to crispy, crave-worthy bacon, pork is a standout in new dishes that highlight its flavor and versatility. Take a look at our report to see who’s making the most of their menu. For a limited time, Firehouse […]

Volume 37: Now on Menus

Pork makes it easy to explore a world of flavor. From jalapeño-infused pepperoni and Hawaiian-style ham sandwiches to Chinese-Latin fusion stir-fry, chefs and patrons across the country are taking notice of pork’s authenticity and versatility – not to mention incredible flavor. Take a look at the restaurants that are bringing more to menus. PF Chang’s […]

Volume 25: Now on Menus

Operators across the country are using the new pork terminology to their advantage. With USDA approved names for fourteen pork cuts, consumers can better understand what they’re ordering and chefs can position pork as premium. From spice-rubbed 16 oz. pork porterhouse chops to milk and honey-braised country-style ribs, new pork names make a statement. Take a look at […]