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Popular PigThe Popular Pig Podcast is a convenient place where you can stay up to date on what's popular in the swine industry. Author: Matthew Rooda
Welcome to the Popular Pig Podcast. A convenient place where you can stay up to date on whats popular in the swine industry. By listening to Popular Pig, you will receive invaluable information on the latest trends, news, and research from various experts that guide the global pork industry. Language: en-us Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Taste, Data, and the Future of Pork | Kiersten Hafer
Thursday, 8 January, 2026
About the Guest Kiersten Hafer is Vice President of Business Intelligence and Innovation for the National Pork Board and provides strategy, insights and guidance to the pork industry and supply chain on where to play and how to win with pork. She has leveraged her 30 years of experience with Fortune 500 companies and high-growth organizations to uncover and unlock potential, facilitate change and measure expansion. As a lifelong connector and change agent, she has strategized business growth with retailers, marketing agencies, food brokers, food-service operators, market research firms, and consumer goods manufacturers. Before her role with the National Pork Board, she served as vice president of marketing for Clemens Food Group where she was responsible for marketing, innovation and business insights across its retail and food-service businesses. Hafer is a graduate of Saint Joseph’s University with a Master of Science degree in food marketing from the Haub School of Business. She resides in the Greater Philadelphia region with her husband, two children and two golden retrievers. What can you expect to learn from this episode of Popular Pig? Why pork’s future growth depends on understanding today’s consumer and not just producing a great product. How data and business intelligence are being used to help sell more pork at retail and food-service. Why younger consumers want bold flavors, global cuisine, and finished dishes; not whole muscle cuts. How rethinking naming, portion size, and presentation can remove barriers to buying fresh pork. Kiersten’s “Golden Nugget”
