All posts by porkinstyle

Charcuterie is a long-established preservation practice in Europe. Long before refrigeration, producers in France and Portugal developed ways to preserve pork while improving its flavour, aroma and texture. Over time, these methods became part of a tradition that turns simple ingredients into widely recognised foods across the European regions: cured hams, smoked sausages and slow-cooked […]

European pork will make its next appearance at Food and Hospitality Asia 2026 in Singapore, from April 21 to 24, and is bringing all the flavour, quality and safety that comes with EU standards.

Let’s talk about European pork cuts. Each and every cut gives a punch of flavour and versatility to the dishes. In Korea, where pork is the central player in many dishes, European pork certainly has the odds in its flavour!

2025 has been quite the ride. The “European Pork. Pork in Style” campaign made its mark across Singapore and South Korea, earning Bravo!s through standout events, strong media presence and plenty of culinary style.

Dong-a Ilbo (Nov/2025) - “A K-WELCOME TO EUROPEAN PORK: SOUTH KOREA’S AGRI-FOOD EXPERTS MEET EUROPEAN FLAVOUR ”

What can connect a Michelin-starred chef, excellent quality pork and very enthusiastic young students? You guessed right, it’s the ‘European pork. Pork in Style’ Masterclass, second edition in Busan.

What a night! Under the city lights of Gangnam and the hustle bustle of Seoul, Korean F&B industry gathered to check out the new premium ingredient – at the Exclusive Tasting event organized by the ‘European Pork. Pork in Style” campaign!

This fall, “European Pork. Pork in Style” invites Korea’s leading food industry professionals on a flavour journey across Europe’s finest pork and charcuterie. At an exclusive tasting event designed especially for industry insiders, participants will explore the exceptional quality of European pork products, now making their way to the South Korean market.

After the success of the first Pork in Style masterclass held in Le Cordon Bleu-Sookmyung Academy in Seoul last June, European Pork is coming back to Korea to give future chefs a taste of what premium quality pork and exclusive charcuterie can bring to the Korean kitchen!