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With trend reports, interviews with industry professionals, recipes and more, all delivered straight to your inbox, The 400 is the pork foodservice news you need right now. Take a look at our latest edition, explore the archive to find past issues, and sign up to make sure you don’t miss a bite!

Current Newsletter

Volume 46: Discover More From Pork

In this edition of The 400 newsletter, we take a closer look at your go-to for all things pork. Discover everything has to offer.

Newsletter Archive

Volume 45: Chefs Embrace Comfort Food with One-Pot Meals

The one-pot meal is comfort exemplified in any culture. From stews with complexly layered flavors to slow-cooked, rich braises, chefs are creating one-pot offerings that satisfy cravings, authenticity and innovation – with pork as the foundation.

Volume 44: Modern Charcuterie: The Board Beyond the Basics

Charcuterie is a menu mainstay across the country, and now innovative chefs are taking cured meats beyond the basics. From hand-cut Calabrian soppressata and spicy n’duja to blood mortadella, lardo, and head cheese, the board is evolving and patrons are responding enthusiastically. Click to learn how chefs are updating their charcuterie offerings with pork.

Volume 43: Bigger, Better, Brunchier

Brunch is bigger and better than ever. Operators are extending breakfast and brunch hours – even on weekdays – to keep tables turning and maximize profits. But basic bacon-and-eggs combo plates need not apply.

Volume 42: Dim Sum and Then Some

Dim sum is going global. Chefs are pushing the traditional service beyond classic Cantonese, serving small plates inspired by travels around the world.

Volume 41: Pork Chop Names Can Deliver Variety and Profit

It’s official – as of January 2015, “a chop is not a chop is not a chop!” The 8th edition of The Meat Buyer’s Guide represents the new, USDA-approved names for chops cut from the pork loin and shoulder.

Volume 40: The 400: Best of 2014 Edition

2014 was a big year for pork. From on-the-go trucks to national LTOs, let’s take a look back at our top stories, revisit Pork Summit and learn how to craft the perfect Torta Tripleta – it’s all here in our Best of The 400, 2014 edition.

Volume 39: Pork Crawl: A Taste of the Real Puerto Rico

In October, fourteen foodservice editors joined us in Puerto Rico to discover innovative pork preparations from the Island’s most celebrated chefs – including a Criolla Comida welcome dinner, a delicious six-stop restaurant crawl and an expedition eating lechon asado at the legendary Apa’s and the ‘Ruta De Lechón’ in Guavate.

Volume 38: On the Street

From food stalls and pods to independent trucks, America’s street food scene is turning to pork to deliver more authenticity and amazing flavor.

Volume 37: Latin Sandwiches on the Rise

It’s no secret – Americans love a good sandwich. Now they’re going global to find their next favorite. From the classic Cuban to the Argentinian Choripán, Latin sandwiches are making menus across the country.

Volume 36: A Taste of Pork Summit 2014

A recap of the 4th annual Pork Summit held at the Culinary Institute of America’s Greystone campus in St. Helena, CA.

Volume 35: A Contemporary Look at the Classics

It’s a modern renaissance. Imaginative operators are reinterpreting the classics with pork and fresh, seasonal ingredients. Learn how pork brings a contemporary perspective to menus.

Volume 34: Pork & Noodles

Think you know noodles? Think again – these comforting classics are reappearing on menus.

Volume 33: Best of 2013

The 400’s best of 2013

Volume 32: A Taste of Nantucket: Pork Crawl 2013

On a sunny October day, nine foodservice editors arrived in Nantucket to discover creative new ways to serve pork from some of the island’s most renowned chefs.

Volume 31: Ham: Original Artisan Flavor

Italian-made meats have dominated restaurant salumi platters in recent years; however, chefs today are turning to cured meats made in-house or by domestic, artisan producers – the most notable cut being ham. Whether European-style (cured and dry-aged), country-style (dry-cured and smoked) or city-style (wet-cured and smoked), American hams have taken over platters, small plates and entrees as the new “it” charcuterie.

Volume 30: A Taste for Sausage

On the heels of the housemade charcuterie trend that swept restaurants nationwide, fresh sausage has found its stage presence as a center of the plate specialty, with or without the traditional bun. Even at quick-serve restaurants, sausage has outpaced other pork dishes like ribs, and it’s moved beyond just the breakfast daypart, according to foodservice research firm Technomic.

Volume 29: Entrées: Too Good Not To Share

Small plates are still going strong after several years, and now these sharable dishes are getting even bigger – literally. Dining is a shared experience, and chefs are capitalizing on the desire for community experiences by creating shareable entrées. From a whole pork roast to a simple porterhouse chop for two, patrons are sharing the flavor. For chefs, shareable entrées create higher profits and less waste in the kitchen.

Volume 28: America Loves A Good Sandwich

With a “global street food” movement taking hold among restaurants across the country, sandwiches have found a new niche. The portability and convenience these bread-based meals provide also explains their rising popularity.

Volume 27: A Glimpse Of Pork Summit 2013

From indigenous barbecue and fresh sausage making to pairing whole hog market basket exercise, the 3rd annual Pork Summit was a feast for mind and stomach.

Volume 26: Tender, Juicy, Flavorful Pork

Does menu organization matter? Can words increase pork’s appetite appeal? The National Pork Board delves into how operators can craft patron-pleasing menus and be more profitable with pork.

Volume 25: A Chop Is Not A Chop Is Not A Chop

Be more profitable with pork. The USDA has approved changing the names of some of your favorite pork cuts, and operators are using the new language to their advantage.

Volume 24: Millennials’ Influence On Foodservice

Savvy operators across the country are crafting menus to appeal to Millennials – and pork is taking center stage.

Volume 23: Delicious Food Starts With Quality

Delicious food starts with quality ingredients and simple preparations

Volume 22: Start The New Year With Breakfast

In January’s The 400, we show you how to start the New Year with a great breakfast.

Volume 21: Spices And Flavor

In December’s The 400, we show you how spices can impact pork’s flavor.

Volume 20: Global Cuisine

In November’s The 400, we show you pork’s role in global cuisine.

Volume 19: Whole Hog Cooking

In October’s The 400, we show you how to utilize and cook the whole hog.

Volume 18: Pairing Pork & Beverages

In September’s The 400, we show you the perfect pairings for pork.

Volume 17: Pork As An Ingredient

In August’s The 400, we show you pork’s versatility as an ingredient.

Volume 16: Regional Cuisine

In July’s The 400, learn how you can redesign your menu to reflect your regional cuisine.

Volume 15: Cooking Low & Slow

In June’s 400, we explore the wonderful flavors of cooking pork low and slow.

Volume 14: Pork Summit 2012

In May’s 400, get an insider’s view of this year’s third annual Pork Summit.

Volume 13: Fire And Smoke

In April’s newsletter, see what’s getting hot in the kitchen.

Volume 12: Sandwiches

In March’s 400, read about where sandwiches have been and where pork is taking them now.

Volume 11: Chops And Brining

In February’s 400, see the innovative ways to use chops and brining for new and creative dishes.

Volume 10: Breakfast

In January’s 400, indulge in savory breakfast items featuring classic dishes enhanced with pork.

Volume 9: Globally Inspired

In December’s 400, tour the world from the comfort of your kitchen and focus on globally inspired pork dishes.

Volume 8: Value Cuts

In November’s 400, learn how to get the most bang for your buck with pork value cuts.

Volume 7: Healthy Eating

In October’s 400, take a trip on the lighter side and learn about delicious and healthy pork options.

Volume 6: Pork As An Ingredient

In September’s 400, enhance your menu by discovering all the ways to use pork as an ingredient.

Volume 5: Spices & Flavor

In August’s 400, spice up your menu with new flavors that pair perfectly with pork.

Volume 4: Grab & Go

In July’s 400, we grab some delicious pork-to-go options and discuss the growing trend.

Volume 3: Regional Cuisine

In June’s 400, we tour the country and focus on delicious regional cuisine.

Volume 2: Going Green

In May’s 400, learn about the pork industry’s efforts to go green and reduce our carbon footprint.

Volume 1: Barbecue

In April’s 400, we talk barbecue and we’re talkin’ amazing!