From the fire-grilled ribs at Burger King to the whole roasted pig head at The Bristol in Chicago, pork has had a good year. Long the dominant meat at breakfast, America’s third-most popular protein is getting top billing in all dayparts these days, particularly as carnitas, barbecue and a certain type of salted, smoked belly. “What we’re seeing everywhere is bacon, bacon, bacon,” said Stephen Gerike, the National Pork Board’s director of foodservice ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!