Smithfield launches pork butt at foodservice
September 4, 2013
by Meat&Poultry staff
SMITHFIELD, Va. – Menu penetration of pulled pork dishes at restaurants increased by 45 percent between 2008 and 2012. In order to capitalize on this menu trend, Smithfield Foodservice is launching its new, convenient Cook-in-Bag Smoked Pork Butt, which the company says makes it easy for operators to maintain fresh pork quality with a right-from-the-smoker taste without the use of special cooking equipment.
Each 8-lb., bone-in butt is wrapped in a pre-smoked net, infusing flavor throughout the cooking process as the pork develops its signature barbecue bark. The vacuum-sealed packaging helps reduce the risk of cross-contamination and allows the pork to cook evenly and consistently. This high-yield product allows maximum usage with minimal waste, since the cooked pork can be customized for a variety of applications and flavor profiles.
“Barbecue pork dishes are always popular, and the growth in sales volume over the past few years makes it clear that restaurant patrons can’t get enough,” says Kristen Orr, associate brand manager for Smithfield Foodservice. “Our Cook-in-Bag Smoked Pork Butt is an innovative, easy way for operators to meet this demand.”