This most recent study noted that total pork sold through foodservice outlets reached a record-breaking 9.25 billion pounds, reflecting a volume increase of 462 million pounds over 2011 when the survey was last undertaken. The 2.6 per cent increase outpaced the total protein growth average of 0.8 per cent and the 1.5 per cent total growth of the foodservice industry itself.

"We are pleased to see such positive growth in foodservice, especially carnita meat, shoulder/butt and pulled pork," said Stephen Gerike, director of foodservice marketing for the Pork Checkoff. "The volumetric study shows that operators are leveraging pork's versatility."

Since 2011, fresh pork has driven growth of the total pork category, increasing by 3.5 per cent on an annual basis. Sales of processed pork also grew 2.3 per cent, largely driven by sales of ham, breakfast sausage and bacon. Sales of these traditional breakfast meats represent 56 per cent of the carcass-weigh equivalent. Other study highlights include:

• In categories where both uncooked and pre-cooked pork offerings exist, sales grew at about the same rate.
• In categories where bone-in and boneless pork are available, sales of both versions have increased since 2011, with boneless growing at a slightly faster rate.

"Pork cuts can be used across the menu as a basis for many trending global recipes, as an individual ingredient or as a center-of-the-plate item," Mr Gerike said. "It's also interesting to note that the popularity of pork spanned all day parts, and was not limited to morning or evening."

The Technomic, Inc. study also showed that of the 24 pork product categories reviewed, 22 demonstrated positive growth in sales. On a per-pound basis, bacon grew the most between 2011 and 2013, up 102 million pounds. Carnita meat - a traditional Mexican preparation of pulled or diced shoulder of pork - shoulder/butt and pulled pork grew the fastest by per cent with a compound annual growth rate of 8 per cent, 6.6 per cent and 6.4 per cent respectively. Ground pork, Canadian bacon, whole loin, Italian specialty meats and ribs also demonstrated notable growth.

"When it comes to the three major day parts - breakfast, lunch and dinner - pork is almost equally represented, but sales grew most aggressively in the areas of breakfast protein and snacks," Mr Gerike said. "It's clear that pork is on the foodservice menu across all segments, and full-service and limited-service restaurants represent about two-thirds of all pork volume sold."

The Technomic, Inc. study reinforced results released by the USDA on 23 August 2013. As of 31 July 2013, frozen pork supplies held in inventory were down 3.5 per cent from June. The reduction in frozen inventories, given slightly lower year-to-date pork production, lower exports and higher retail pork prices, reflects the strong pork demand seen since February.