Pork No Longer "The Other White Meat"

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How has pork inspired you today?
Many of us have lived the better part of our lives believing pork to be "The Other White Meat." In fact, a 2000 study by Northwestern University found the slogan to be the fifth most recognizable tagline in the history of modern advertising. Yet last summer the National Pork Board announced that it was in the market for a new campaign, citing stagnant sales in recent years. Last week, after ten months presumably spent on research and brainstorming, they announced their new campaign. Are you ready folks? Hold on to your hats...

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porkbeinspired.com
Seriously? Be inspired?

Martin Luther King Jr. was inspiring. Gandhi was inspiring. That mountain climber that cut off his own arm to survive is inspiring. But PORK? Give me a freaking break. I love bacon as much as the next girl, but the only thing it inspires me to do is hit the gym, and I doubt that's the angle they're looking for.

In defense of the new campaign, the National Pork Board said on its website, "Building on the success of The Other White Meat, which will remain as a heritage brand, Pork® Be Inspired communicates to the legion of pork fans that pork is delicious, versatile and can stand on its own - there is no need to rely on comparisons with other meats. Pork Be Inspired is really about celebrating everything that is wonderful and unique about pork."

While I do love the line "legions of pork fans", the rest of the paragraph is pretty useless. For one, they make the assumption that we already know everything that is wonderful and unique about pork, when this may not be the case for many Americans.

An entry on Pork, Knife and Spoon (official blog of the National Pork Board) offers additional insight into the motivation behind the new slogan, saying, "The Other White Meat was born out of the 1980s, the era when everyone skimmed a tiny amount of margarine on bread and eschewed anything with fat. Times have changed. More and more nutritionists and cardiac experts are coming forward to say that the whole low-fat craze may have been damaging to our health. Refined carbohydrates damage us far more than meat as part of a balanced diet."

On this logic, we would have suggested, "Pork. It's Not Pasta."

Hopefully, we'll find more inspiration in the national television ad campaign, set to launch April 11.

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10 comments
VMTS
VMTS

Porky Pig used to be a moniker to like.The Other White Meat was a sheer delight.Now that he's "Inspired". It's obviousHe's had a taste we've all admired.

(A little clarihew humor)

trisch
trisch

Stagnant sales? That's surprising, given the uber popularity of all other things pig in recent years. Chocolate bacon. Deep fried bacon. Bacon explosion. Pork belly and bacon featured in multiple episodes of Top Chef, Iron Chef, Next Iron Chef and other cheffy shows. Pork gatherings like Pigs & Pinot featured in all the foodie and cooking magazines. Celebrichefs and not so famous cooks tattoing pigs on themselves and slaughtering whole hogs. Free roast pig at Kata Robata for goodness sake!

Maybe the National Pork Board forgot to count the growing sales of heritage breeds?

Ed T.
Ed T.

Does this mean that Spotted Owl is no longer "the other, other white meat"?

Also, WTH? with the "registered mark" on "Pork®"? What's next - "Winning®! DUH®!"

~EdT.

Fatty FatBastard
Fatty FatBastard

How about Pork: A sex euphemism since European Vacation.

Or Pork: At least we wait for them to grow up before we serve it.

Francois Boisjoli
Francois Boisjoli

I would have gone with: "Pork - The Taste of Human Flesh, Without the Guilt"or"Pork - When Long Pig Isn't An Option"or"Pork - The Christian's Treat"

Megan
Megan

I was talking this weekend with a pork farmer in Iowa (shut up, my husband lives in Des Moines) and he just shook his head at the new slogan. It was met with much derision from most of the Iowans I talked with.

melissa
melissa

It's just as well--the pork I eat isn't white anyway. Down with white pork!

TQro
TQro

and I'm over having bacon added to almost everything or almost entire menus. Chefs of America, please continue exploring other parts, like the esophagus, cheek, etc.

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