Volume 52: Now on Menus

Consumers love pork – in fact, it’s been the fastest growing protein in foodservice since 2011.* Operators are taking advantage of the demand, and adding more pork dishes to the menu. From a Ham Steak-stuffed Omelette to Roasted Maple Tenderloin with apple-maple chutney, pork is the perfect way to build excitement and flavor on menus. […]

Hormones in Pig Farming

American pork farmers are among the most environmentally and socially conscious food producers in the world today – and they care about how they raise their pigs. As part of their dedication to animal welfare, they do not use any hormones or steroids to speed growth. In fact, Hormones are not allowed in raising hogs. […]

Bone-In Pork Loin

For big flavor that’s popular and profitable, chefs choose the bone-in pork loin. With high consumer demand and falling commodity pricing, there’s big opportunity for operators to increase their bottom line. Bone-in loin hits the key criteria to deliver big – across all dayparts and menu types. It’s easy, affordable, and delivers amazing flavor no […]