Dine & Cook | Alternative food journalism

If you think you’re seeing pork everywhere these days, the truth is you are.  Restaurants have increased the number of pork dishes they’re offering due to the rising cost of other protein options.

According to foodservice consultants Technomic, pork use is up 7 percent nationally.  Pork isn’t being relegated to the main course either.  The group found that pork has crept its way into appetizers, mains and side dishes.

"Restaurants are using pork more often in main dishes and as an accompanying ingredient in menu items for various reasons," says Bernadette Noone, Director Technomic MenuMonitor. "First, the higher cost of beef has made pork a nice substitute in combo dishes. Where customers were once seeing chicken and beef on the menu, they may now see more affordable chicken and pork dishes. The popularity of bacon is another key factor."

A menu analysis found that bacon, sausage and ham were the most common pork ingredients.  Pork is also increasingly being used in combination with other proteins.   Pork saw a 15 percent increase in shellfish dishes, 13 percent in chicken dishes and 8 percent in both beef and burger dishes during the second quarter of 2011.

Techomic says the pork increase is part of a larger trend focused on using rustic, natural ingredients but price is also a major factor.  Beef prices are near all-time highs while the price of pork has been on a downwards trend for most of the year.  One of the main reasons for the slide in price, an over abundant-supply of hogs and lower feed costs.