I just reviewed some interesting data about pork in Mexico, and the truth is that its importance on the Mexican table is much greater than many think. From weekend carnitas to the pozole that brings families together, this protein is deeply rooted in the country's culinary identity. March 15th was 15 de marzo, a perfect date to truly appreciate how important this food is in our diet.

The numbers speak for themselves. In Mexico, we consume more than 22 kilograms of pork per person per year, a figure that reflects its constant presence in the national diet. What's interesting is that this is not accidental but responds to both tradition and accessibility. For many households, pork is a cost-effective option that allows for the preparation of multiple dishes.

Regarding economic impact, the price and availability of pork have made about 25% of household meat expenditure in Mexico specifically allocated to this protein. This positions pork as a key factor in the country's animal protein market. Domestic production supports this demand: Mexico produces approximately 1.8 million tons of pork annually, establishing pig farming as one of the most relevant livestock activities.

The distribution of meat consumption is revealing. Of every 100 tons of meat consumed by Mexicans, 41 are pork, 37 are chicken, and 22 are beef. This proportion clearly shows why the price and availability of pork are so critical to the national food economy.

Behind this consumption is an entire production chain that has evolved significantly. Farms implement biosecurity protocols, veterinary monitoring, and vaccination programs to ensure animal health and product quality. The sector has incorporated technologies such as needle-free vaccination systems that reduce cross-infections and improve sanitary management.

Throughout the entire chain, the meat undergoes various controls and inspections before reaching points of sale. For consumers, identifying fresh meat remains essential. Experts recommend looking for meat with bright, uniform pink color, fresh and neutral aroma, and ensuring it is stored at temperatures close to 4 degrees Celsius. It is also important to check that the packaging is in good condition and that the establishment maintains visible hygiene standards.

Beyond economic or production figures, what truly explains the continued presence of pork in Mexican cuisine is its unmatched versatility. It can be the star of tacos, stews, roasts, broths, or festive dishes. Its flavor, yield, and ability to adapt to different cooking techniques make it one of the most common ingredients in our kitchens. Understanding pork prices and availability also helps us understand how the diets of millions of Mexicans are structured.