ChilePork, ProChile’s sector brand that recognizes Chilean pork worldwide, anticipated the celebrations with an activation that brought together industry figures, grilling recommendations, and a guide with 18 practical tips for preparing for the 18th.
With just a few weeks to go before the National Holidays and barbecues starting to become a common topic of conversation among Chileans, pork consumption is rising in September, with average prices lower than those recorded a year ago.
Pork consumption reached 22.8 kilos per person this year, an 8% increase compared to 2025. Meanwhile, chicken consumption reached 36.7 kilos per person, registering a 9% increase compared to the previous year.
Regarding prices, the average price of pork registered a decrease of 2% compared to August 2025, while the average price of chicken meat decreased by 25% in the same period.
In this scenario, ChilePork —the sector brand that recognizes Chilean pork in different countries around the world— kicked off its September agenda with an activation alongside chef Rodrigo Barañao, which combined information about the sector with preparations, cuts and practical recommendations in anticipation of the National Holidays.
In addition, Chile has sufficient production to supply the national market even in the face of contingencies, providing peace of mind regarding the availability of product for these celebrations.
“Chile is a major pork producer and the world’s sixth-largest exporter. After 20 years of promoting our product in various international markets, we wanted ChilePork to also have a presence in the domestic market, and what better occasion than these National Holidays? We want to showcase the quality of Chilean pork and remind families that pork is a tasty, versatile, and convenient option for celebrating this September 18th,” said Juan Carlos Domínguez, president of ChileCarne.
From the numbers to the grill
The event took place at Casa Espoz, Vitacura, and featured chef Rodrigo Barañao as the main culinary figure, who prepared different cuts of pork and shared techniques, recommendations, and three recipes specially designed for the 18th.
“Chilean pork never disappoints: it’s available year-round and offers a huge variety of cuts, such as loin, leg, ribs, and flank. It’s a very versatile product that can be prepared on both a traditional and an electric grill, and there are options to suit different tastes and budgets. The important thing this Independence Day is to get together with family, enjoy yourselves, and dare to take advantage of all the variety and flavor of Chilean pork,” highlighted Rodrigo Barañao, chef and ambassador for ChilePork.
The event aimed to showcase the versatility of Chilean pork and answer some of the questions that are repeated every September: what cut to choose, how to calculate quantities, how to manage the fire and temperature, how to maintain juiciness, and what mistakes to avoid on the grill.
18 tips for preparing the grill
During the event, ChilePork presented 18 practical tips developed from a questionnaire answered by members of the Chilean Barbecue Association (ACA). The tips cover everything from choosing the cut of meat and its preparation to the fire, cooking, resting, utensils, and grill organization.
ChilePork will continue throughout September with a schedule of service-related content, recipes, tips, and background information on the sector.
