Why is it delicious?
Everyone’s favorite meat. An excellent match for every menu. No piece left behind. Our products have excellent features, from taste to texture, taking your palate through an amazing and flavorful journey. This unbelievable taste can only be acquired in the fertile Mexican territory.
Mexico has large wheat production areas, ready for the breeding and fattening of healthy Mexican Pork producing high quality meat.
The Mexican territory is renowned as one of the biggest swine fever free areas by the Animal Health Federal Laws. “Tipo Inspección Federal” or TIF standards, are a series of regulations the Mexican Government supervises, while taking care of an elaborated exports system capable of supplying Asia, Europe and North America.
Our hogs feeding
Mexican Pork is fed with a blend of protein, vitamins, and minerals throughout its life cycle, helping it become high quality meat. Mexican Pork Exporters Association’s members design their plants thinking in quality feeding, outstanding security and cost reduction. According to scientific research, alkaline water in Mexico is proven to strengthen bone structure and reduce stress in swine.
Mexican hog’s DNA comes from a variety of premium occidental genes, such as Landrace, Large White and Duroc. All of the breeding aspects are done with sublime supervision, producing a homogenized gene with no variations in its meat.
Mexican Pork farms have strict and rigorous quality control standards that supervise the handling of sanitary control, environmental conditions, temperature, and transport. With resident zootechnical veterinarians and inspectors, prepared for every situation, are in charge of the animal’s health.
Mexican Pork is highly evaluated for its "light fat, and tender and easy-to-bite meat."
In order to see how Mexican Pork was being received by consumers, a sampling survey was conducted at the request of MPEA by an independent consumer research agency targeting 104 female consumers (randomly selected). According to the results of the survey, the overall opinion for both belly and loin leaned towards "light fat."
This was owing to the fact that the majority of the feed of the pork is wheat, which affects the quality of the fat, although the comments would have varied depending on the amount of fat tasted for the sampling. In addition, there were positive evaluations such as: "tender and easy to bite," "tasty lean meat with good aftertaste," and "good flavor and firm meat texture." The overall score for the meat color, the balance between fat and lean meat, and tenderness of meat showed that the meat quality, mouth-feel, and taste were suited to the taste of the Asian people, highlighting the healthiness and favorable image of Mexican Pork.