Chilean Cuisine Day is celebrated on April 15, a celebration that seeks to recover and highlight the country’s traditional cuisine and its many cultural influences. White meats have a prominent role in Chilean cuisine, as they are part of a large number of typical traditional dishes.
This is why, ChileCarne, the trade association that brings together Chile’s main white meat exporting companies, was part of the official celebration led by the Ministry of Agriculture, the Lo Valledor Wholesale Market and the Chilean Chefs’ Association Les Toques Blanches on April 13.
During the various activities, the work of white meat producers and processors was also highlighted, as they are a key piece of Chile’s culinary heritage and contribute to the country’s economy. Consumers were also invited to appreciate and enjoy the flavors and nutritional benefits of these meats as part of their daily diet.
Renowned Chilean chef Rodrigo Barañao, who has conducted various cooking demonstrations in Asia to promote Chilean pork, said: “I think pork has always been important in Chilean culture. I have had the opportunity to visit Asia cooking many recipes based on Chilean pork. I have written over three books on pork that are the best. Now, if you ask me which cut is better, I will say that it depends on the occasion. For example, a nice rack of pork ribs, the big one with more meat is delicious when cooked on the grill for two hours at low heat, but sometimes it is best to roast it in the oven.”
From the staple stew called cazuela or a delicious roast chicken, to the traditional corn and beef casserole (pastel de choclo) with pork, white meats are a staple in most Chilean cuisine dishes.
ChileCarne, the association that represents the ChilePork brand under which Chilean pork is promoted internationally, has actively worked on promoting and showcasing the quality and versatility of these products, both in the domestic and international markets.
