All posts by porkinstyle

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!

European pork from France and Portugal has made its way to Singapore, bringing with it a mix of classic cuts and refined charcuterie. What defines each product? A careful production process regulated by stringent EU standards that guarantee animal welfare and environmental sustainability...and flavour (lots of flavour!), endless possibilities at Singaporean cuisine and finished with a touch of European flair.

Korea Economic Daily (Sep/2025) - “EUROPEAN PORK. PORK IN STYLE: EXCLUSIVE TASTING EVENT HITS SEOUL THIS OCTOBER”

Korea Joong-ang Daily (Sep/2025) - “EUROPEAN PORK BRINGS A TASTE OF STYLE TO KOREA’S KITCHENS”

Poultry & Meat Asia (September 2025) - "European Pork in Style: Quality, Flavour and Versatility in Every Cut",

In a country that celebrates stylish dining and cool plates, Singapore welcomed something new to the table this year. “European Pork. Pork in Style” made its Singapore debut in 2025 with a stylish first stop at FHA Asia this April.

“Cooked meat”, that’s the literal meaning of charcuterie in French. In Europe, what is now a symbol of elegant and sophisticated aperitifs is the result of artisans perfecting meat preserving techniques for centuries and developing their own ways of curing hams, drying sausages, and making terrines and pâtés. This craft transformed necessity into a ritual and culture.