This year, the ChilePork sector brand introduced a special category in the 2025 Barbecue Tournament, inviting teams from across the country to showcase their culinary skills by preparing Asian-inspired recipes. Additionally, renowned chef Mikel Zulueta led a master cooking class at the festival, showcasing the diverse applications of Chilean pork in straightforward, tasty recipes.
The Fiesta Costumbrista del Chancho, which took place in Talca on August 2 and 3 and attracted over 300,000 attendees, was a platform to highlight the significance of pork in Chilean cuisine. At the celebration, ChilePork was part of two activities: a master cooking class and tasting by renowned chef Mikel Zulueta, and the Barbecue Tournament organized by the Chilean Barbecue Association (ACA Chile), where it presented the ChilePork Malayita category, in which 18 teams prepared creative rose meat dishes with an Asian touch.
Creativity and flavor with chef Mikel Zulueta
The spirit of the festival went beyond the competition. Chef Mikel Zulueta, on behalf of ChilePork, gave a master cooking class as part of the activities organized by the vocational school INACAP, which attracted 130 participants. Zulueta prepared a pork stew with a mix of mushrooms and fried eggs. It is a simple, delicious recipe in which he shared accessible techniques and practical tips for cooking pork in a healthy way.
During the class, the chef interacted with the audience, sharing tips and recommendations on how to get the most out of each cut. He praised the strong turnout and the interest shown by the audience: “It was a wonderful experience. I was really struck by how many people came to learn about the benefits, different cuts, and different ways of preparing pork.” He added that more and more Chileans are choosing pork because, in addition to being reasonably priced, it can be prepared in a variety of healthy recipes, making it a versatile and fun product for everyday cooking.
Barbecue Tournament: Creativity and technique on the grill
“Pork is part of our culinary heritage, and we are looking to promote ribs as Chile’s national barbecue dish. Raising the profile of charcoal grilling also means preserving our history, our roots, and the country’s food culture,” said Vianca Galdames, president of ACA Chile. For Galdames, “the Barbecue Tournament is an invaluable showcase for the talent and creativity of Chilean barbecue masters.”
She added that these competitions allow the public to see that pork can be the star ingredient in both traditional and novel dishes, introducing Chileans to new techniques and flavors. “We wanted to show that dishes from other countries also have a place on the grill. It was fun, challenging, and got a great response from the public. Chilean pork can be prepared in many ways, from simple cuts to fancy techniques. It’s totally versatile and is an important part of both traditional and gourmet cooking.”
ChilePork’s special rose meat category challenged teams to explore Asian-inspired recipes, encouraging creativity and innovation in each dish. A young team from Antofagasta named “Ojo de Bife” was crowned the winner, surprising the jury with a recipe that was blind-tested for texture, flavor, and presentation. In second place on the podium was “Bodega del Asador,” followed by “Divino Fogo” in third. Their creations demonstrated that Chilean pork not only keeps traditional recipes alive, but can also inspire cutting-edge dishes that satisfy more discerning palates.
Beyond the grill: Looking ahead
Following ChilePork’s participation in the tournament and Mikel Zulueta’s cooking show, the President of ChileCarne, Juan Carlos Domínguez, recognized the importance of the event: “ChilePork is proud to be part of the 15th annual Pig Festival, which highlights our traditions and creativity in the kitchen. The large turnout is proof of Chileans’ appreciation for quality pork, and our involvement showed how traditional and inventive recipes can work together, bringing out flavor and versatility and building stronger ties between producers, chefs, and the community.”
ACA Chile plans to maintain and grow its collaboration with ChilePork in 2026, adding new categories and challenges that drive culinary innovation. The goal is clear: to continue positioning Chilean pork as a versatile, competitive product capable of crossing cultural and culinary boundaries.
ChilePork’s presence at the 15th annual Fiesta Costumbrista del Chancho sent a powerful message: pork is not just an ingredient in Chilean cuisine, but a symbol of identity that combines tradition, creativity, and openness to the world. From family cookouts to globally inspired recipes, Chilean pork will continue to win over tables and hearts for many generations to come.
