{"id":81821,"date":"2020-05-27T13:19:00","date_gmt":"2020-05-27T16:43:00","guid":{"rendered":"https:\/\/hispanicprwire.com\/english-national-pork-board-launches-sabor-season-in-time-for-peak-grilling-months\/"},"modified":"2020-06-01T17:22:24","modified_gmt":"2020-06-01T21:22:24","slug":"national-pork-board-lanza-sabor-season-a-tiempo-para-la-temporada-de-la-parrilla","status":"publish","type":"post","link":"https:\/\/hispanicprwire.com\/en\/national-pork-board-lanza-sabor-season-a-tiempo-para-la-temporada-de-la-parrilla\/","title":{"rendered":"National Pork Board Launches &#8220;Sabor Season&#8221; in Time for Peak Grilling Months"},"content":{"rendered":"<p><\/p>\n<style type=\"text\/css\"><![CDATA[\n\/* Style Definitions *\/\nspan.prnews_span\n{\nfont-size:8pt;\nfont-family:\"Arial\";\ncolor:black;\n}\na.prnews_a\n{\ncolor:blue;\n}\nli.prnews_li\n{\nfont-size:8pt;\nfont-family:\"Arial\";\ncolor:black;\n}\np.prnews_p\n{\nfont-size:0.62em;\nfont-family:\"Arial\";\ncolor:black;\nmargin:0in;\n}\n]]><\/style>\n<div class=\"xn-content\">\n<p><span class=\"xn-location\">DES MOINES, Iowa<\/span>, <span class=\"xn-chron\">May 27, 2020<\/span> \/PRNewswire-HISPANIC PR WIRE\/ &#8212;\u00a0As summer, grills, and smokers heat up across the U.S., the National Pork Board is launching <b><i>&#8220;Sabor Season<\/i>,&#8221;<\/b> a virtual social media campaign to bring Hispanic families and communities together nationwide. <\/p>\n<div id=\"prni_dvprnejpg3fe9left\" style=\"WIDTH: 100%; TEXT-ALIGN: left\" dir=\"ltr\"><img decoding=\"async\" id=\"prnejpg3fe9left\" title=\" \" border=\"0\" alt=\" \" align=\"middle\" imagelabel=\"General\" src=\"https:\/\/mma.prnewswire.com\/media\/1173480\/Natl_Pork_Board_5_chefs_RGB__Digital.jpg\"\/><\/div>\n<p>Throughout <i>Sabor Season<\/i>, four Hispanic chefs and a pitmaster will take over the National Pork Board&#8217;s &#8220;<i><u><a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=315223075&amp;u=https%3A%2F%2Fwww.instagram.com%2Fporkessabor%2F&amp;a=Pork+Es+Sabor\" rel=\"nofollow\">Pork Es Sabor<\/a><\/u><\/i>&#8221; Hispanic-focused Instagram account to teach LIVE virtual grilling classes.\u00a0 <\/p>\n<p>&#8220;Pork continues to be the centerpiece protein in our Latin culture and traditions, which are usually celebrated at the family dinner table or at gatherings with close friends,&#8221; said <span class=\"xn-person\">Jose de Jesus<\/span>, senior director of multicultural marketing at the National Pork Board. &#8220;That&#8217;s especially true during grilling season when pork chops and ribs are the meat of choice for Hispanics.&#8221;<\/p>\n<p>According to Nielsen Research, which conducted a study for the National Pork Board, ribs and pork chops over-index \u2013 114 and 112, respectively \u2013 with Latinos during grilling season. &#8220;Pork is just a staple in the Latino community,&#8221; de Jesus said.<\/p>\n<p><i>Sabor Season LIVE <\/i>is a series of free, interactive, virtual classes between chefs and consumers, where Latino families and communities can come together to celebrate, recreate dishes, and learn tips and hacks for grilling or smoking the perfect pork cut. Participants will be able to access the list of recipe ingredients for each upcoming class in advance via the National Pork Board&#8217;s <i>Pork Es Sabor<\/i> social media platforms.<\/p>\n<p>The chefs, who will bring their expertise and favorite grilling and smoking tips to the<i> Sabor Season<\/i> virtual classes, include:<\/p>\n<ul type=\"disc\">\n<li><b><span class=\"xn-person\">Jose Mendin<\/span><\/b>, a five-time <span class=\"xn-person\">James Beard<\/span> Award nominee and the chef and owner of Pubbelly Sushi and <i>La Placita<\/i> in <span class=\"xn-location\">Miami<\/span> <\/li>\n<li><b>Roberto Mezanava<\/b>, a pitmaster from <span class=\"xn-location\">Nashville, Tennessee<\/span> <\/li>\n<li><b><span class=\"xn-person\">Ana Quincoces<\/span><\/b>, a celebrity chef, food entrepreneur, and cookbook author <\/li>\n<li><b><span class=\"xn-person\">Wesley Avila<\/span><\/b>, a celebrated chef and founder of Guerrilla Tacos in <span class=\"xn-location\">Los Angeles<\/span>, and author of the cookbook &#8220;Guerrilla Tacos: Recipes from the streets of LA&#8221; <\/li>\n<li><b><span class=\"xn-person\">Richard Sandoval<\/span><\/b>, chef and global restaurateur, and owner of Maya Restaurant in <span class=\"xn-location\">New York City<\/span><\/li>\n<\/ul>\n<p>Classes will be hosted on Thursdays during the summer, starting on <span class=\"xn-chron\">June 4<\/span> at <span class=\"xn-chron\">6 p.m. ET<\/span>, via the National Pork Board&#8217;s <i>Pork Es Sabor<\/i> Instagram Live. In celebration of National Grilling Day, the final class will go live on <span class=\"xn-chron\">Wednesday, July 22<\/span>, at <span class=\"xn-chron\">6 p.m. ET<\/span>.<\/p>\n<p><b><i>Sabor Season<\/i><\/b>\u00a0will culminate with the crowning of a chef&#8217;s recipe as &#8220;<i>El <span class=\"xn-person\">Mejor Sabor del Verano<\/span>,&#8221;<\/i> (Summer&#8217;s Best Flavor), voted on by consumers. By voting, consumers will be entered to win a grand prize, a Kamado Big Joe III grill valued at <span class=\"xn-money\">$2,700<\/span>.<\/p>\n<p>Consumers will also be encouraged to put their grilling or smoking skills to the test by recreating the pork recipes from the class, or by sharing their own and posting photos or videos with the hashtag <b>#SaborSeason<\/b> for a chance to win one of five Kamado Joe Classic I grills valued at <span class=\"xn-money\">$805<\/span> each.<\/p>\n<p>To stay connected on the latest <b><i>Sabor Season<\/i><\/b>\u00a0updates, recipe ideas and more information, please visit <a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=2622772497&amp;u=http%3A%2F%2Fporkessabor.com%2FSaborSeason%2F&amp;a=PorkEsSabor.com%2FSaborSeason\" rel=\"nofollow\">PorkEsSabor.com\/SaborSeason<\/a>\u00a0and follow along on social media at @PorkEsSabor on <u><a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=3508805046&amp;u=https%3A%2F%2Fc212.net%2Fc%2Flink%2F%3Ft%3D0%26l%3Den%26o%3D2147348-1%26h%3D4122430652%26u%3Dhttps%253A%252F%252Fwww.instagram.com%252FPorkEsSabor%252F%26a%3DInstagram&amp;a=Instagram\" rel=\"nofollow\">Instagram<\/a><\/u>, <u><a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=1258268116&amp;u=https%3A%2F%2Fc212.net%2Fc%2Flink%2F%3Ft%3D0%26l%3Den%26o%3D2147348-1%26h%3D2502956810%26u%3Dhttps%253A%252F%252Fwww.facebook.com%252FPorkEsSabor%252F%26a%3DFacebook&amp;a=Facebook\" rel=\"nofollow\">Facebook<\/a><\/u>, and <u><a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=2040373458&amp;u=https%3A%2F%2Fc212.net%2Fc%2Flink%2F%3Ft%3D0%26l%3Den%26o%3D2147348-1%26h%3D2972898289%26u%3Dhttps%253A%252F%252Ftwitter.com%252FPorkessabor%26a%3DTwitter&amp;a=Twitter\" rel=\"nofollow\">Twitter<\/a><\/u>. Join the conversation using #SaborSeason.<\/p>\n<p><b>About the National Pork Board\u202f<\/b>\u00a0<br \/>The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half-century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest <span class=\"xn-money\">$0.40<\/span> for each <span class=\"xn-money\">$100<\/span> value of hogs sold. Importers of pork products contribute a like amount, based on a formula.\u00a0 For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit <a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=1655798118&amp;u=http%3A%2F%2Fwww.pork.org%2F&amp;a=www.pork.org\" rel=\"nofollow\">www.pork.org<\/a>.<\/p>\n<div id=\"prni_dvprnejpg8b6aleft\" style=\"WIDTH: 100%; TEXT-ALIGN: left\" dir=\"ltr\"><img decoding=\"async\" id=\"prnejpg8b6aleft\" title=\" \" border=\"0\" alt=\" \" align=\"middle\" imagelabel=\"General\" src=\"https:\/\/mma.prnewswire.com\/media\/332733\/logo.jpg  \"\/><\/div>\n<p>Photo &#8211; <a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=422383733&amp;u=https%3A%2F%2Fmma.prnewswire.com%2Fmedia%2F1173480%2FNatl_Pork_Board_5_chefs_RGB__Digital.jpg&amp;a=https%3A%2F%2Fmma.prnewswire.com%2Fmedia%2F1173480%2FNatl_Pork_Board_5_chefs_RGB__Digital.jpg\" rel=\"nofollow\">https:\/\/mma.prnewswire.com\/media\/1173480\/Natl_Pork_Board_5_chefs_RGB__Digital.jpg<\/a> <br \/>Logo &#8211; <a target=\"_blank\" href=\"https:\/\/c212.net\/c\/link\/?t=0&amp;l=en&amp;o=2814800-1&amp;h=118188724&amp;u=https%3A%2F%2Fmma.prnewswire.com%2Fmedia%2F332733%2Flogo.jpg&amp;a=https%3A%2F%2Fmma.prnewswire.com%2Fmedia%2F332733%2Flogo.jpg\" rel=\"nofollow\">https:\/\/mma.prnewswire.com\/media\/332733\/logo.jpg<\/a> \u00a0<\/p>\n<p>SOURCE  National Pork Board<\/p>\n<\/div>\n<p> <\/p>","protected":false},"excerpt":{"rendered":"<div class=\"xn-content\">\n<p><span class=\"xn-location\">DES MOINES, Iowa<\/span>, <span class=\"xn-chron\">May 27, 2020<\/span> \/PRNewswire-HISPANIC PR WIRE\/ &#8212;\u00a0As summer, grills, and smokers heat up across the U.S., the National Pork Board is launching <b><i>&#8220;Sabor Season<\/i>,&#8221;<\/b> a virtual social media campaign to bring Hispanic families and communities together nationwide. <\/p>\n<div id=\"prni_dvprnejpg3fe9left\" dir=\"ltr\">&lt;img id=&quot;prnejpg3fe9left&quot; title=&quot; &quot; border=&quot;0&quot; alt=&quot; &quot; align=&quot;middle&quot; imagelabel=&quot;General&quot;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":81824,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-81821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comida-y-bebida"],"acf":[],"_links":{"self":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts\/81821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/comments?post=81821"}],"version-history":[{"count":0,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts\/81821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/media\/81824"}],"wp:attachment":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/media?parent=81821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/categories?post=81821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/tags?post=81821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}