Chile’s unique geography makes it an “island” of biosecurity, shielded from diseases such as African swine fever (ASF), and porcine reproductive and respiratory syndrome (PRRS). Furthermore, companies follow stringent biosecurity protocols, work together with the country’s animal and plant health authority (SAG) on border controls, and have emergency plans ready for any event.

Chilean pork is produced under a vertically integrated model, meaning that each stage of the process is controlled: From feed production and rearing to slaughter and sale. This guarantees 100% traceability, ensuring the quality and safety of every product that reaches international markets.

Our meat complies with demanding international certifications such as HACCP, BRCGS, and ISO 9001, while meeting the stringent health standards of key markets such as China, Japan, South Korea, and the European Union.

Over the past 20 years, the Chilean pork industry has made significant progress in sustainability:

• 82% of animals reared using advanced slurry treatment systems.
• 69% reduction in water use per animal.
• 24% reduction in greenhouse gas emissions per animal.

These efforts reflect the industry’s commitment to the environment and responsible production.

Pork is an excellent source of high-quality protein and essential nutrients, including Vitamins B1 and B3, important for heart and nervous system function; iron, phosphorus, potassium, and zinc, which support bone health and blood pressure regulation. Certain lean cuts are low in fat, making them the ideal choice for a balanced diet.

In South Korea, pork belly is the preferred cut for Korean barbecue. In Japan, leaner cuts like tenderloin and sirloin are commonly used in dishes such as tonkatsu. In China, a variety of cuts are popular in traditional dishes like hot pot, where diners cook pork belly, sirloin, or tripe in a shared pot of simmering broth.