pghbaconf

Pghbaconf is a Pittsburgh-based conference that centers on bacon, pork production, and related culinary topics. The event brings together chefs, food scientists, farmers, journalists, and enthusiasts to explore curing, smoking, flavor development, safety, and sustainability in pork processing. Programming typically includes keynote talks, panel discussions, cooking demonstrations, tastings, and an exhibit hall with producers and suppliers.

History and setup

The conference emerged in the Pittsburgh region in the mid-2010s through collaboration among local culinary organizations and educational institutions. It has grown to attract attendees from across the region and beyond, with venues that have included community spaces, culinary schools, and convention facilities in various Pittsburgh neighborhoods. The format and exact lineup of activities can vary by year.

Format and topics

A multi-track schedule supports topics such as curing and smoking techniques, meat science, supply chain and regulation, food safety, and regional culinary traditions. Workshops and chef-led demonstrations are common components, and there is typically a vendor area featuring equipment, ingredients, and cured pork products. In some editions, discussions may also address meat alternatives and sustainability in sourcing.

Governance and sponsorship

Pghbaconf is generally organized by a volunteer steering committee with rotating program chairs. It relies on sponsorship from local businesses, culinary institutes, and charitable partners. Proceeds, when generated, may support culinary education or local food-security initiatives.

Impact and reception

The event aims to celebrate culinary heritage while promoting safe, sustainable practices in pork production and processing. It receives coverage from regional food media and culinary blogs, contributing to Pittsburgh’s broader food culture.

See also

List of food festivals; Bacon festival; Pittsburgh food culture.