Pork is not just ‘meat’. A company dinner without pork belly? Japan without tonkatsu? America without barbecue? It’s hard to imagine. Pork, one of the most beloved meats in the world, has seen changes in consumption patterns, preferred cuts, and cooking methods over time, and its consumption varies greatly by country. So, where, how much, and how is pork loved?
Pork Love Index by Country
Where is pork eaten the most? Let’s find out the degree of ‘pork love’ by country in numbers.
Korea – 31.8kg (Exceeding the OECD average!)
“What should we eat for dinner tonight?” → “Pork belly?” That’s it. Koreans consume 31.8kg of pork per person per year, far exceeding the OECD average (22.8kg). From pork belly, stir-fried pork, bossam, pig’s feet, and sundae soup… Just looking at the menu, you can feel the love.
China – 40.2kg (Pork Empire!)
It is no exaggeration to say that it is not Chinese cuisine without pork. The annual per capita consumption of pork by Chinese people is 40.2kg, which accounts for more than half of the total meat consumption. From Hong Xiao Rou (红烧肉), Mala Xiang Guo, to pork in dim sum, they are not lacking in diverse dishes.
USA – 28.6kg (The dignity of a barbecue nation)
The US consumes 28.6kg of pork, ranking third after chicken (46.2kg) and beef (34.5kg). However, considering the status of pulled pork sandwiches, smoked barbecue, and bacon, Americans are also serious about pork.
Germany & Spain – Heaven of processed meat!
"How can we live without sausages and ham?" Germany and Spain consume a lot of processed meats such as ham, sausages, and bacon. In particular, Germany consumes over 30kg of pork annually, and sausages such as Bratwurst are the national snack.
Japan – 20kg (Pork rather than beef!)
In Japan, 20kg of pork is consumed annually, more than beef. From tonkatsu (pork cutlet), butadon (pork rice bowl), to chashu in ramen… Japanese people are also one of the countries that love pork.
Pork consumption trends – Now is the ‘premium’ era!
In the past, pork was considered ‘cheap protein’, but these days, quality and health are important.
What changes will there be in the trend of not eating ‘any pork’?
The era of premium pork
“Now even pork belly is different!”
Aged pork is popular: Pork aged using wet aging and dry aging techniques is appearing, and the rich flavor and soft meat are popular.
Special cuts boom: pork belly and pork neck are the basics. Now, ‘special cuts’ such as Gabrisal, Hangjeongsal, and Galmaegisal are gaining attention.
Well-being pork – Considering both health and the environment!
“Is there any meat that is low in fat and healthy?”
Preferring low-fat cuts: Low-fat cuts such as foreleg, sirloin, and hind leg are more popular than pork belly.
Antibiotic-free and organic pork: As the number of consumers who value health increases, the eco-friendly pork market is also growing.
Alternative meat & cultured meat research in progress: “In the future, pork will also be made in a laboratory?” The plant-based alternative meat and cultured meat market is growing rapidly.
Global fusion cuisine boom!
“Pork, can you eat it like this?”
US & Europe: Smoked dishes such as pulled pork, smoked ham, and barbecue are popular.
China: Cooking methods that produce strong flavors such as Hongxiaorou (红烧肉) and Mala Xiangguo are popular.
Japan: Consumed in various dishes such as Butadon, Chashu, and Tonkatsu. Korea: Samgyeopsal, stir-fried pork, pig's feet, bossam are the basics! These days, fusion dishes such as grilled pork belly and black pork steak are also popular.
Increase in single-person households & convenience food consumption
"Easy even for one person!"
Increase in small-packaged products: Small-packaged products are more popular than large-packaged products as the number of one- to two-person households increases.
Meal kits & home meal replacement (HMR) trends: Easily cook samgyeopsal, stir-fried pork, and braised pork ribs with meal kits.
Sustainable pork consumption
"Good consumption that is also considerate of the earth"
Expansion of animal welfare livestock farming: Free-range pig farming is increasing.
Active research on cultured meat & alternative meat: Will we be able to eat pork grown in the lab in the future?
Food upcycling: Processed foods and feeds using pork byproducts are being developed.
Pork, evolving with the trend!
Pork is evolving from simple meat to premium food ingredient over time. When looking at consumption by country, Korea and China show an overwhelming love for pork, and the United States and Europe also enjoy pork in their own ways.
In particular, modern consumption trends are centered around premium, health, convenience, and sustainability. Aged pork and special cuts are popular, and the meal kit and convenience food markets are also expanding. At the same time, research on animal welfare livestock and alternative meat that consider the environment is also underway.
In conclusion, pork is not simply ‘meat.’ It is a food ingredient loved by people all over the world that evolves with the times.