U.S. Pork Festival in Ukraine Introduces “Low and Slow” Barbecuing

USMEF launched a “U.S. Pork Festival” at 15 restaurants in 11 Ukrainian cities to introduce U.S. pork and proper barbecue techniques.

Funded by the USDA Market Access Program and the National Pork Board, the festival featured Ukrainian chefs preparing and serving burgers, sandwiches and salads with U.S. pulled pork. U.S. pork ham and ribs were also added to menus during the festival.

“The goal of the U.S. Pork Festival was to give consumers in Ukraine a taste of high-quality U.S. pork and to show them how to prepare dishes cooked low and slow in smokers and grills,” explained Galina Kochubeeva, USMEF representative in Russia and the Surrounding Region.

“Each restaurant participating in the event utilized U.S. pork instead of local pork and posted information about the festival on social media. Chefs also made in-person presentations of U.S. pork dishes to customers.”

A poster promoting the U.S. Pork Festival in Ukraine features dishes with U.S. pulled pork