From Slow-Cooked Spiced Cranberry Pork Roast to Roasted Rack of Pork, A&P
Supermarkets are serving up new ideas for affordable, flavorful holiday feasts.
While retailers sell turkey and hams this time of year, they also want to move
more fresh pork during the period between Thanksgiving and Christmas to boost
their bottom line, says Ryan Mills, retail marketing manager, northeast
division, for the Pork Checkoff.
The Pork Checkoff, the Minnesota Pork Board and JBS Swift have partnered with
A&P Supermarkets, which operates 470 stores in the greater New York metropolitan
area, to encourage consumers to include fresh pork in their holiday meals. The
marketing campaign includes radio ads, bus billboards and an on-pack coupon for
$2 off a fresh pork roast with the purchase of a Simply Potatoes product.
The campaign is helping introduce consumers to fresh pork cuts they may not have
tried before. While boneless pork loins are a popular item in the northeastern
United States, consumers are less familiar with picnics, pork butts and bone-in
pork loins, says Mills, who notes that the Pork Checkoff works hard to keep
these various cuts top of mind with retailers and encourage consumers to try new
options.
To help educate consumers about pork roasts, A&P has teamed up with the Pork
Checkoff to offer shoppers a free Pork Holiday Cooking Guide, complete with
recipes from Cajun Pork Roast to Arizona Carnitas with Green Chilies. The
pamphlet also offers cooking tips and links directing people to
TheOtherWhiteMeat.com for more pork ideas. The guide is available at A&Ps
full-service meat case. The chains meat department employees are also handing
out the pamphlets when they visit with customers.
A&P conducted a similar holiday pork promotion last year, and it was very
successful, says Mills, who notes that the holiday pork guide is new for 2009.
Were pleased to work with A&P again, because they serve a large number of U.S.
consumers who live on the East Coast, and this chain has been a good, long-time
partner for the Pork Checkoff.
Source:
National Pork Board
