DES MOINES, Iowa — With a growth rate outpacing all other meats, U.S. pork continues to be the fastest-growing protein in foodservice since 2011 – and is continuing to grow, according to Chicago-based Technomic Inc.’s 2015 Volumetric Assessment of Pork in Foodservice.

“We are pleased to see the continued growth of pork in foodservice,” said Derrick Sleezer, president of the National Pork Board in Des Moines, a Cherokee, Iowa, pork producer.

“The volumetric study shows that even during a time period when we saw record-high pork prices and low inventories, pork continued to be the strongest performer in the foodservice industry, underscoring pork’s growing popularity,” he said.

The study said total pork sold through foodservice outlets reached a record 9.8 billion pounds, reflecting a volume increase of 533 million pounds over 2013 when the survey was last conducted. Gaining momentum, this number is slightly higher than the 462 million-pound growth experienced from 2011 to 2013.

The study also said the 2.6 percent pork category increase in 2015 outpaced the protein growth average of 0.7 percent and the total foodservice industry growth of 1.2 percent.

“The latest assessment is very encouraging in light of the issues the industry has had the past couple of years,” said Ron Birkenholz, communications director at the Iowa Pork Producers Assoc. in Clive.

“The increased usage of pork products in foodservice establishments points out the versatility, nutrition and value of pork.”

Since 2013, the study said, processed pork has driven growth of the total pork category, increasing by 2.8 percent on an annual basis and making up 78 percent of the total volume, with sales of fresh pork growing 2 percent.

According to the study, the four largest categories driving the pork category growth were bacon, processed ham, breakfast sausage and ribs, with sales of these products representing 65 percent of the carcass-weight equivalent.

Other study highlights included:

•In categories where both uncooked and pre-cooked pork offerings exist, uncooked pork grew at a slightly faster rate than pre-cooked pork over the past two years – 3.4 percent and 3.2 percent, respectively.

•In categories where bone-in and boneless pork were available, sales of both versions increased since 2013, with boneless pork growing at a slightly faster rate.

“Pork is a versatile protein that is being leveraged around the country by foodservice operators who want to deliver flavor, inspiration and innovation across their menus,” Sleezer said. “Pork producers are proud to provide safe, wholesome products that can fit into any menu.”

The study showed that of the 28 pork product categories reviewed, 19 demonstrated positive sales growth. Carnita meat and pulled pork were the fastest growing categories, with a compound annual growth rate of 13.2 percent and 13.1 percent, respectively.

The study also showed both of these categories almost doubled since 2013, with notable growth also seen in Canadian bacon, bratwurst, shoulder/butt, prosciutto, pork hocks/shanks and chops.

In addition, bacon and processed ham use grew from 2013 to 2015 by 195 million pounds and 93 million pounds, respectively, and were the highest volume among all categories.

“When it comes to the three major foodservice dayparts, breakfast leads the way, with pork gaining popularity at lunch and dinner,”

Sleezer said. “It’s clear that pork is on the menu across all foodservice segments. Full-service and limited-service restaurants represent about two-thirds of all pork volume sold.”

Birkenholz said the fact that there’s growth in foodservice makes fresh pork especially pleasing to consumers.

“While the industry relies heavily on exports, about 25 percent of production, domestic demand for pork is equally important, and the industry continues to look for ways to put more pork on Americans’ plates,” he said.