Mexican pork: Why is it delicious?

It is the perfect soft meat that everyone prefers. It is an excellent match to taste with every menu, even pork cutlets. Our pork has excellent features to satisfy your palate, from taste to texture, that everybody loves. The secret of the taste can be found in the fertile land of Mexico. 

There are sizable production areas of wheat dedicated to raising healthy Mexican pork to produce high-quality meat, that even makes its own hue pinkish.


Mexican pork to be exported to Asia, Europe and North America is recognized as an area free of swine fever by the Domestic Animal Infectious Diseases Control Law. Also, we have standards provided by the Mexican federal government (that is, TIF) and a mechanism to support exports, equivalent to international standards.


The main feed for Mexican pork is cereals, including corn and wheat for good digestion and absorption.  It contains high-quality rich protein that yields a unique flavor. In addition to the guidance of experts to produce more delicious meat with a high quality of crunch and fat, every day we seek the optimal feed balance.

Mexican pork has been fed with protein and minerals through the whole life-cycle, blended with wheat and corn to make high-quality meat. The MPEA company members design their plants to produce high-quality feed in order to improve safety and cost efficiency. They further take advantage of Mexico’s unique alkaline water quality by giving natural filtered groundwater to the swine, strengthening their bones. There are also systems to reduce stress.

The introduction of the genes of excellent western varieties, such as landrace, Large White, and Duroc in a three-way mating, constitute Mexican pork. In addition, many breeding cases have been done in-house, with a thorough safety process. The production of a homogenized pig has been achieved with no variation in the meat.

Mexican pork farms fulfill strict management standards, with very strict sanitation controls, such as managing the entry and exit of feed-dumping products, transportation, environmental conditions, and temperature setting. In addition, in each farm resident veterinarians and inspectors always check on and manage the health status of the pigs. They ingeniously prepare for any situation, such as infectious diseases, by taking steps such as increasing the distance of each pig house.


With respect to the softness of the meat, with Mexican pork it is possible to process pigs at the age of 27 to 29 weeks. We deliver the best meat for pork dishes, including the good taste of pork, such as steaks and pork cutlets. 


Mexican Pork is evaluated highly for its "light fat, and tender and easy-to-bite meat."


In order to see how Mexican Pork was being received by consumers, a sampling survey was conducted at the request of MPEA by an independent consumer research agency targeting 104 female consumers (randomly selected).    

According to the results of the survey, the overall opinion for both belly and loin leaned towards "light fat." This was owing to the fact that the majority of the feed of the pork is wheat, which affects the quality of the fat, although the comments would have varied depending on the amount of fat tasted for the sampling.

In addition, there were positive evaluations such as, "tender and easy to bite," "tasty lean meat with good aftertaste," and "good flavor and firm meat texture." The overall score for the meat color, the balance between fat and lean meat, and tenderness of meat showed that the meat quality, mouth-feel, and taste were suited to the taste of the Asian people, highlighting the healthiness and favorable image of Mexican pork.