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 foodserv
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