Ground Pork Sales Rise Among Younger Shoppers

In Sioux Falls, South Dakota, industry leaders report that ground pork is finding new audiences. The product is gaining traction with younger consumers who seek affordable protein and versatile meal options.

Dr. Gordon Spronk, a swine veterinarian and past president of the National Pork Board, presented these findings on Market Day Report Weekend. He noted that while older generations maintain higher pork consumption levels, younger shoppers are experimenting with new preparation methods. This shift is creating opportunities to expand overall pork demand.

National Pork Board consumer research provides specific metrics for this trend. As of the interview, ground pork dollar sales had increased by 7% year to date. Volume sales rose by 6% during the same period. Spronk identified this growth as a key area for encouraging younger demographics to include more pork in their diets.

Affordability remains a central factor in consumer choice. Spronk stated that pork generally costs less than beef, making it a practical option for families managing grocery budgets. He attributed the sustained demand to a combination of flavor, versatility, and price. The National Pork Board supports this message through its Taste What Pork Can Do campaign, which promotes home cooking and restaurant dining.

With fall gatherings and football season underway, producers are promoting specific recipes for tailgates and large groups. Spronk recommended barbecue baby back ribs and pulled pork tacos as crowd-pleasing items. For larger crowds, he suggested blended smash pork burgers or burgers made with 93% lean ground pork. He also highlighted a bone-in crown roast cooked on a Green Egg or ceramic cooker, a process that takes between one and a half and two hours.

Producers are being encouraged to use National Pork Month to showcase these versatile preparations. Spronk advised them to use pork to sell pork and impress guests. He emphasized that demonstrating the product's flexibility helps connect consumers with the meat and supports ongoing demand.