Plating for Service:
Chefs across the country are using pork as an ingredient to add premium value to their menu. Breakfasts, appetizers, sides and even desserts are getting in on the flavor. From pork belly breakfast sandwiches and pork chop salads to bacon sundaes and bacon cupcakes, pork is taking over the menu one dish at a time. Check out our menuing report to see who’s cooking with pork.