How is it already 2020? I remember the hysteria around Y2K like it was yesterday, not two decades ago.

On the plus side, I’ve finally gotten used to writing “2020” when I need to put a date on something, so there’s that. Speaking of time passing quickly...

While at my mom’s place for Christmas, we were looking at some pictures of my teen daughters when they were preschool age. I was their primary stylist at that age and I thought they looked adorable, but their main question was “Why did you dress us like that?”

I reminded them that in the early 2000s, clothing trends were a lot different. My daughters also thought their generation discovered scrunchies and Birkenstock sandals and oversized sweatshirts, until I showed them pictures from when I was a teen. It was definitely an “a-ha” moment for them, and we all got a good laugh. I don’t think, however, they’ll be wanting to go the “big hair” route of the late 80s/early 90s like their mom did, but who knows?

Trends are interesting to study. Whether in clothing, music or food, things seem to come and go, and often come back again. In the spirit of “what’s old is new again” here are some suggestions (based on consumer data we have collected over the past few years) for what the pork industry might consider resurrecting:

The Butcher. Consumers, especially Latinos, really value the relationship with the expert behind the meat counter. I have fond memories of Kenny, the butcher at our local grocery store. He always remembered just how thick or thin my Grandma wanted her steaks and chops cut, made suggestions for what was on special, and advised her on what she might want to come back later in the week for. In today’s world of “case ready” meat departments, consumers have lost this personal connection and trusted source of information.
There are challenges to meeting this need. A declining number of folks with this particular skill and evolving food and worker safety regulations make it a much different proposition to have a full-service meat case today than in the past. While the butcher is disappearing, the need for them is not. We need to figure out how to solve for this. Retailers, you’re trying to stay competitive in an online shopping world. You’ve worked to make your brick-and-mortar locations more experiential with in-store dining, classroom space and other features. Having a butcher fits into this model perfectly.
Scrapple, hog maw and lard. I can’t even tell you the last time I had any of these dishes or used real lard for cooking. My daughters would have no clue what I am talking about. I might even get an “OK Boomer” from them (despite the fact I’m much too young for that label). But, the memories of deep rich flavor are still with me. When you factor in a growing Hispanic consumer segment in the U.S., adding things like organ meats and manteca de cerdo into the mix makes sense. It’s flavor. It’s tradition. It’s authentic. It connects people to culture — whether it’s their own or they’re exploring another through food. For a lot of reasons, the products we export can also be successful here domestically.
Thin cut pork chops (Shake and Bake optional). The biggest challenge I get from pig farmers and sales and marketing folks at the packers is to figure out a way to add more value to the loin. I really love a thick porterhouse chop or a two-bone chop roast, but it is a lot easier and more convenient for the average consumer to cook a thinner chop. Latino consumers like their chops this way, too. They aren’t as easy to find as they used to be, and we should rethink that. Let’s also merchandise them to show consumers how they can be used for breakfast or sliced up as an ingredient in pasta. And, if cooked to 145°F with a three-minute rest, they will not only be convenient, but juicy and delicious.
The principles that made “The Other White Meat” a brilliant tagline. Yes, I said it. (And before anyone gets too excited, I want to be clear that the Pork Board is NOT bringing this back as a consumer-marketing strategy.) What is coming back is that intense focus on why pork is good for you and good for the planet. At the end of the day, the goal of the The Other White Meat campaign was to dispel pork's reputation as being fatty and unhealthy. It was wildly successful and drove production changes that helped create the lean pork products we have available today.

Look for us to have a deliberate and intense focus in 2020 and beyond that gives U.S. consumers the permission and social license to enjoy pork like consumers do all over the world. We are the No. 1 consumed protein in the world, but we’ve got some work to do here in the U.S.

What’s old is new again…or is it?

Join for free* to continue reading.