U.S. Pork’s Quality Focus of Northwest Mexico Grilling Workshops

Highlighting U.S. pork ribeyes, loin chops and St. Louis style ribs, USMEF partnered with a major Mexican distributor to conduct a series of U.S pork grilling workshops in Tijuana, Rosarito, Ensenada and the winery region of Valle de Guadalupe.

Funded by the United Soybean Board, the activities featured grilling demonstrations and tasting sessions for staff of restaurants that are clients of La Canasta, the leading food distributor in the Baja California region of Mexico.

A video from one of the workshops can be seen

U.S. pork was promoted during a series of grilling workshops in the Baja California region of Mexico