Our Meat & Poultry 2024 report is now live on the hub! Characterised by a return to roots both agriculturally and gastronomically, with the championing of rare and native breeds and the continued resurgence of classical French cookery. Meanwhile, trending flavour profiles occupy a huge sweet spot with a little salt and heat, too…
The following key takeouts from the full Meat & Poultry Categorywatching give you a taste for what to expect. In no particular order:
1. Rare and Well Done – Concerns surrounding transparency in our food system and the environmental impact of intensive farming have resulted in a significant push towards our local butcher. Rare and native breeds become favoured, with the premium cost offset by a reduction in overall consumption. For instance Belted Galloways and Ruby Red Devons are increasingly prized for their flavour, developed through their slow-maturing outdoor lifestyle – the same methods used nearly a millennia ago! Not to be outdone, the prized Mangalitza pig makes a return – a prime example that 'fat = flavour'.
2. The French Revolution – A return to classical French cooking has taken the culinary world by storm, with bistro culture dominating much of the restaurant scene, particularly in the UK. The extravagance of the canard a la presse brings back the aristocratic tableside theatre whilst squeezing every last drop of the bird, in an ostentatious take on the otherwise humble nose-to-tail approach. Meanwhile, duck a l'orange is back in a big way with a twist, such as habanero chilli jam, duck fat Maltese with a blood orange bordelaise and lentils with ventrèche & Morteau.
3. Sweet & Swavoury – There are sweet(…ish!) influences aplenty in meat & poultry. Perhaps unsurprisingly, the buzz around hot honey continues, but with some interesting twists – think chicken smash burgers with habanero honey, or bacon infused with jalapenos as well as the sweet stuff. And 'swalty' (sweet+salty) and swavoury (sweet+savoury) intertwine in general, with the likes of candied prosciutto, pork chops marinated in black treacle, pear-infused teriyaki burgers, and venison with pickled blackberries.
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