An increase in demand for pork, specifically bacon, over the last few years has created additional markets domestically and internationally said Marty Schwager, consumer education and food service director for the Iowa Pork Producers Association (IPPA).

Schwager said people are using bacon to enhance flavor. The IPPA cannot necessarily take credit for the surge in bacon use because no extra money has been specifically spent on the promotion of bacon.

“The focus hasn’t been on bacon in particular,” Schwager said. “We are constantly running pork promotions for restaurants, and this is one part of the many pork products that are available. We are seeing additional pork used in national restaurant chains.”

A recent study conducted for the National Pork Producers Council cited full service restaurants as using 36 percent of the total food service, 27 percent for quick service and the remainder of the total for fine dining and institutional food service.

Dermot Hayes, a professor of economics and with the ISU Meat Export Center, said the use of bacon has had an upward trend the last few years. He said it has been used with hamburgers to add flavor to the burgers. He also said it is a seasonal trend that sandwiches using bacon, lettuce and tomato increase with the fresh vegetables.

Dawn Watkins, general manager for the South Duff Hardee’s, said she has seen an increase in bacon on sandwiches from one sandwich to four during her 10-year term as manager .

Hardee’s offers the Frisco Burger, Cravin’ Bacon Cheeseburger, Mesquite Burger and Texas Toast Bacon Cheeseburger.

“Customers just like bacon,” Watkins said.