Through August, U.S. pork exports to Central America increased 11% over last year’s record pace, topping 130,000 metric tons. Export value climbed 15% to $377 million. There is no denying that Central America has become one of the fastest growing regions for U.S. pork exports in recent years. Experts say demand is reaching new heights in 2026.
U.S. Meat Export Federation (USMEF) Regional Representative Lucia Ruano believes one of the keys to this growth has been expanding the use of U.S. pork beyond raw material for further processing to a higher-value, center-of-the-plate feature item.
“We see one factor contributing to this change is the educational work that we conduct across different channels,” Ruano says. “We train importers, retailers, chefs and consumers, and we connect them with product knowledge and preparation. This has helped change the perception of pork and encourage more consumers to include it in their weekly meals, contributing to more consistent demand.”
Ruano and her team enjoy showcasing new ways to enjoy U.S. pork in everyday meals.
While Honduras and Guatemala are the region’s mainstay markets for U.S. pork, exports are also expanding to other Central American countries. Ruano notes Nicaragua, where despite restrictions on some marketing activities, U.S. pork is gaining traction in the retail sector. She notes that promotions at La Colonia supermarkets in Nicaragua have helped fuel 55% growth in the chain’s sales of U.S. pork loin.
“We have been promoting very strongly there all the cuts from the loin, and the promotion has been very successful,” Ruano says.
The growth of pork loin sales is a highlight.
“That’s a very successful story for us because Nicaragua is a complicated market because of its political situation,” Ruano adds. “We’re not allowed to do many things like hands-on workshops over there, but we are trying to support them with these type of promotions and trade shows, trade teams and other activities.”
Through August, shipments to Nicaragua increased 10% in value to $48 million.
