U.S. pork exports to Mexico reached new heights in 2022—up 9% from a year ago through November, according to data released by USDA and compiled by the U.S. Meat Export Federation (USMEF). Additionally, export value has already set an annual record at $1.84 billion, up 20% year-over-year, with both October and November exports topping $200 million in value.
While hams make up much of this record breaking volume, support from the National Pork Board and USDA helps create opportunities for other cuts, such as jowls and loins, says a USMEF report.
Specifically, a recent project focused on the chicharrón – a very popular food item in Mexico.
Gerardo Rodriguez, marketing director for USMEF in Mexico describes this company as a “meat boutique” and a high-end type of importer that is making chicharrón from different sources of pork. Pork rinds, pork trimmings in a press chicharrón and pork belly have all been utilized previously to make this product.
“The problem for this company that they were facing is that pork belly was getting too pricey, too expensive to use as a chicharrón product. So, we worked with them. We did a research and development project to find different cuts that could be used as an alternative,” Rodriguez says. Having a similar texture to the pork belly, the pork jowl was found to be a more cost-effective substitute.
Rodriguez notes, in the first half of 2022, the volume of pork jowl being sold for chicharróns as a pork belly substitute averaged 2,200 pounds per hour.
Along with the increased demand for pork jowls, pork loin has also been a key export item, with the help of a series of USMEF seminars. The program invites customers to an event that showcases loin recipes specific to the region and features activities, such as cooking demonstrations and wine pairings.
The seminars began in Tijuana and Ensenada, expanded to Cancún and Mexico City, and seminars are now being planned for Monterrey, USMEF says.
