Mexico is a leading market for U.S. pork exports. According to Courtney Knupp, Vice President of International Market Development for the National Pork Board, the cultural connection to pork in Mexico is deeply rooted in family gatherings, which often revolve around food. In fact, pork is the most preferred red meat among Mexican consumers.
She notes that Mexican consumers incorporate various cuts and specialty meats into their cuisine.
One key factor that distinguishes U.S. pork in the Mexican market is that it’s not injected with water or brine.
The Pork Checkoff has created an international market development strategy aimed at strengthening confidence in U.S. pork within the diverse global protein market. For more information, visit porkcheckoff.org.
