Due to the increase in bovine meat, the consumption of pork as an alternative grows. “People look for a price and pork meat and derivatives have very good competitiveness in terms of quality and price,” he told him. Javier Brunet, manager of the Association of Pig Producers of Santa Fe to Always together by Chain 3 Rosary.
“Pork is cheaper than beef, in relation to substitute meat, it has less fat and is healthier for consumption with nutritional possibilities,” Brunet said.
Among the cuts that are consumed are the classic cutlets, bondiolas, matambre and “about ten years ago pulps began to appear, products made such as milanesas, meatballs and stuffed cuts that were adopted for the daily table”, they say from APPORSAFE ( Association of Porcine Producers of Santa Fe).
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“When the cow goes up, the rest of the live prices have an increase and now in a context of drought and economic uncertainty, due to the lack of corn and soybeans, costs rise and that translates into prices,” explains Brunet .
“The raising of pigs in the field is what is done informally, on the other hand, the producers do it with nutritionists who allow the meat to not have that traditional smell. Today the pigsties almost no longer exist. But places that have good management practices”, assures the sector benchmark.
“The traditional slaughter circuit has sanitary problems, as we have seen recently,” Brunet said.
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