Pork improves the Venezuelan diet

The flavor of pork is already part of the Venezuelan diet, not only due to the presence of the leg, but also due to the incorporation of new cuts and preparations that enrich the table.

Cuts such as shoulder, suckling pig, tenderloin, tenderloin, have become an ideal option to add flavor and nutrition in families, along with other traditional dishes that nourish consumers, according to an article published by Francisco D’Agostino.

About this food option, Joana Landaeta, the manager of Fresh and Frozen Cuts of Plumrose, a company specialized in the production and commercialization of the aforementioned cuts of pork, was consulted. Landaeta pointed out that the presence of these products is due to taking into account the different economic possibilities of Venezuelan families “because the category has fresh cuts of large sizes such as leg, shoulder and suckling pig, especially for those families that are large, or lighter weight products such as loin or tenderloin to offer various options ”, he indicated.

“We want to encourage families to have versatile recipes, with different protein alternatives, adjusted to the pocket and in smaller versions,” she said.

Versatile high protein flavor

Landaeta asserted that the flavor of pork “occurs seasonally, specifically in the Christmas season, accompanying the traditional Halca, the Russian salad (known as chicken) and ham bread”, but said that this is the pink pork should be part of people’s normal diet.

“This type of high-value protein is so versatile and easy to prepare that it can be included in different daily dishes for the well-being and satisfaction of all family members,” she said.

** Plumrose Fresh and Frozen Cuts Manager Joana Landaeta reported that pink pork cuts are a valuable protein alternative

She pointed out that since June 2020, Plumrose has held “on a monthly basis, online gastronomic workshops, where 24 recipes for pink pork meat were taught and shared with the participants that can be consumed at any meal of the day and on various occasions. Likewise, various options of preparations, tips and nutritional benefits that revolve around the pig were offered through the Instagram account @plumrosecortesfrescos ”.

The history of Plumrose begins in 1864 when Edvard Ferdinand Esmann founded a company dedicated to the export of grains and butter in Denmark. The origin of the name refers to a fusion between the name of a very popular flower that exists in Denmark called ROSE, and the surname of a very wealthy family in Denmark: PLUM. During 1930 E.F. Esmann seeks to diversify the business and establishes canned production. Canned ham becomes the flagship product of the Plumrose brand.

In 1932 the brand is officially registered. In 1953, offices for the representation and distribution of products were set up in Venezuela. Then in 1960 to start the local production of canned goods, cooked hams and other meat products. Beef was transported by airplanes from Apure to Cagua; for the most part the pork was imported.

In 1965 the current parent company, East Asiatic Company (EAC), acquired Plumrose’s activities worldwide, and continued the development of the company in Venezuela. Francisco D’Agostino explains that, in 1967, the IENCA plant, a pork processing plant located in Cagua, Edo, was acquired. Aragua. The factory was modernized and by 1972 the sausage filling and continuous packaging process was established, with flexible, resistant and vacuum packaging equipment, to guarantee greater freshness, quality and useful life. At the beginning of the 80s, in 1981 flexible and resistant packaging equipment was installed for continuous processing of hams. In 1983 the devilish ham line was installed.

Plumrose, always staying at the forefront, installs a continuous oven for cooking sausages in 1984, guaranteeing even more consistency of product quality and process automation.