Starring the typical lomito (a roast pork sandwich) and the popular ave palta (chicken and avocado), pork and chicken not only serve as the basis of Chilean sandwiches but also add flavor, nutritional value, and a deep connection to the country’s culinary identity. At the “United for Bread” Conference, ChileCarne highlighted their role in nourishing the country and the industry’s high standards.
ChileCarne was part of the First Food Industry Collaborative Conference “United for Bread,” organized by the Chilean Federation of Industrial Bakers (FECHIPAN). The event brought together representatives from various sectors related to bread and its accompaniments—such as avocado, eggs, cold cuts, meat, milk, and coffee—to recognize this baked product and its toppings as part of a balanced, diverse, and culturally significant diet.
The Conference covered topics such as innovation, nutrition, sustainability, and misconceptions about meat, and ChileCarne played a significant role, highlighting the importance of pork and chicken in the Chilean diet.
Miguel Adasme, Head of ChileCarne’s Industrial Department, noted that “sandwiches are an essential part of our food culture, and both pork and poultry are popular ingredients. In 2024, they both accounted for 65% of meat consumption in Chile, showing a clear preference for their flavor, versatility, and nutritional value.”
Adasme added that “meat and bread are ancient pillars of human nutrition,” and that “in a balanced diet, meat is synonymous with strength and bread with energy,” emphasizing that “the issue is not bread or meat, but excess and context.”
He also highlighted that the Chilean production model offers 100% traceability and is authorized to export to more than 60 markets, which guarantees quality, safety, and sustainability. He emphasized that both pork and poultry are healthy options, providing high-quality protein, B vitamins, and essential minerals such as iron and zinc, which support vital bodily functions, including metabolism, the nervous system, and the immune system.
Pork and Chicken Sandwiches: Flavor, Tradition, and Local Nourishment
Sandwiches are a key component of Chile’s culinary identity. From traditional diners known as soda fountains to more innovative offerings from food trucks and gourmet establishments, sandwiches are on the menu. At the center of this iconic dish, pork and chicken are the most valued ingredients, not only because of their flavor and versatility, but also for their nutritional value and affordability.
The traditional lomito italiano, made of slow-cooked pork tenderloin and topped with tomato, avocado, and mayonnaise on a bun or marraqueta roll, is a true national emblem. The typical ave palta with shredded chicken and avocado can be found in homes, coffee shops, and on lunch menus. Both sandwiches highlight consumers’ preference for tasty and healthy white meats. The introduction of new types of bread, international ingredients, and more sophisticated presentations has further consolidated pork and chicken as key foundations of the Chilean sandwich.
ChileCarne emphasizes that these proteins are produced locally to the highest internationally recognized health and quality standards, catering to both local and international consumers. The Chilean pork and poultry industry follows the highest international standards, making it modern, efficient, and committed to continuous improvement, ensuring a consistent supply in supermarkets, butcher shops, and restaurants.
The industry has made major strides in sustainability by adopting technologies that optimize resource use, reduce emissions, and enhance animal welfare. As a result, pork and chicken are not only affordable and nutritious options but also environmentally friendly and aligned with the demands of more conscious consumers.
By participating in the Conference, ChileCarne reaffirms its commitment to promoting nutritious and sustainable eating, recognizing pork and chicken as essential pillars of the Chilean sandwich and the country’s food culture and economy.
