A few weeks ago, I was invited by Meat from Europe—an organization promoting European Union meat products within the EU and abroad—and the Union of Producers and Employers of Meat Industry (UPEMI) to visit Poland and two of its meat processing facilities: one dedicated to beef, the other primarily pork.
The purpose of the trip was to see and taste what differentiates Polish meat from competing countries, as Poland aims to increase pork and beef exports to the U.S. and Canada, perhaps as soon as this year, although no definitive dates or volume of product have been set at the time I write this. Poland’s main markets are currently domestic and other EU countries.