European pork has arrived in Korea — and it’s here with style.
The introduction came in June at Seoul Food & Hotel 2025, where the “European Pork. Pork in Style” campaign let the food speak for itself: aromatic and tender pork belly, ribs with just the right kick of heat, and charcuterie boards that showed off both traditional and inventive products. Visitors moved from bite to bite, pairing the flavours with European wines, and getting a sense of what makes European pork stand out.
Beyond taste, the showcase highlighted what sets it apart — strict standards, consistency, and variety — while pointing to its potential in Korea’s market. With pork already one of the country’s most loved ingredients, premium European pork feels less like a newcomer and more like the right fit.
The event delivered a strong message to the Korean industry: European pork is now available in South Korea, with a number of producers from France and Portugal already approved.
Into the Classroom
Next, “European Pork. Pork in Style” moved from the exhibition hall to the classroom and launched its first masterclass in Korea in collaboration with the prestigious Le Cordon Bleu – Sookmyung Academy in Seoul. At the event, 40 future chefs had the opportunity to learn more about European pork and the systems that guarantee safety, sustainable production and animal welfare, as well as quality and premium flavour. Side by side with a renowned French cuisine style chef, they got their hands on the European pork and prepared various specially designed recipes starring both pork cuts and charcuterie. The result was a hands-on experience that proved to be both educational and delicious — and one that is certain to be repeated.
And then came Busan. At Youngsan University, another group of students joined their own session, this time under the guidance of a Michelin-starred chef. For them, it was a valuable opportunity to work on creating a high-end European pork menu and refine the culinary techniques that will add to their future careers.
Gather, Taste, Talk
Between classes, an exclusive tasting held on October 30th in Seoul pulled together a cross-section of Korea’s food world — from key distributors and businesses to independent restaurants and retail. Guests were invited to learn about European pork, its unique characteristics, and have a taste – or two, or three! – of absolutely delicious dishes crafted with European pork cuts and charcuterie for this occasion.
The event offered more than just a menu — it created space to talk about the role premium European pork could play in Korea’s market, while giving participants the chance to experience it firsthand. After all, nothing makes the case better than a dish on the plate.
What’s Next
And 2025 is only the beginning – because “European Pork. Pork in Style” is coming back with more events, more flavour and, of course, plenty of style in 2026!
Stay tuned and don’t forget to visit our homepage https://www.porkinstyle.eu/ for more information about the “European Pork. Pork in Style” campaign — co-funded by the European Union and organized by FILPORC and INAPORC and running in South Korea and Singapore from 2025 to 2027.
