When a Korean pizza chain sought to add something new to its menu, it teamed up with the U.S. Meat Export Federation to add a pork sausage twist. Elly Sung, from the USMEF Korea office, explains.
“Pizza Alvolo is a local pizza franchise in Korea, and they wanted to do something different with their
pizza introduction. So I suggested U.S. processed pork for their pizza toppings,” Sungs says. “They tried many different types of U.S. processed pork, and they decided that Johnsonville sausage would fit perfectly with their new pizza.”
Andy Tauer at the National Pork Board says the promotion is a perfect example of how USMEF amplifies the partnership between pork and soy.
“It’s only been on the market, I think, five to six weeks, but it’s already up to number six for this pizza chain out of, I believe, 20 different pizzas, so really performing well,” Tauer says. “And now they’re going to give, it was going to be a special offering. Now they’re going to keep it on the menu through the end of the year.”
Product development funding and promotional support are being provided by USDA, the United
Soybean Board, and the National Pork Board, and these partnerships are highlighted in the advertising
for the new sausage pizzas.
“We asked Pizza Alvolo to put these logos on every possible advertising materials, including the pizza box,” Sung says. “So on the pizza box, in addition to two logos of us, it’s saying that this pizza is made with great U.S. pork.”
