Danish pork use at Guzman y Gomez fuels Australian push for menu-origin labels
Australian pork producers are calling for mandatory country-of-origin information on restaurant menus after Guzman y Gomez confirmed sourcing pork from Australia and Denmark. The dispute highlights a food-service market in which imports account for more than 40% of pork consumption.
Restaurant sourcing draws industry scrutiny
Australian pork producers are pressing for country-of-origin labels on restaurant menus after Mexican fast-food chain Guzman y Gomez confirmed that it sources pork from both Australia and Denmark. ABC News reported that the company imports hundreds of tonnes of Danish pork each year for burritos, tacos and other menu items.
The disclosure has brought renewed scrutiny to the difference between origin rules for packaged food and the information available to customers in restaurants, pubs and fast-food outlets. Australian Pork Limited, the industry’s representative body, argues that imported meat can be served without diners knowing where it was produced.
Guzman y Gomez has defended its purchasing policy, saying its sourcing decisions depend on seasonal quality, availability and pricing. Australian pig producer Tim Kingma disputed the seasonality argument, telling ABC News that pig production is continuous throughout the year and that local farms supply animals weekly.
Imports supply a large share of consumption
The argument extends beyond one restaurant chain. Australia imported 167,000 tonnes of pork and pig-meat products in 2025, valued at just over A$1 billion, according to figures reported by ABC News. Pig farmers estimate that foreign supply represents more than 40% of all pork consumed in the country.
Imported pork is used across food service and in processed products including ham and bacon. Australia permits pig-meat imports under strict biosecurity conditions intended to prevent exotic livestock diseases from reaching domestic herds. These controls shape which products can enter the market and how they must be processed, but they do not give restaurant customers the same visible origin information found on many retail packages.
For domestic producers, the commercial issue is not simply import competition. Restaurants and fast-food groups buy large, consistent volumes and can switch between suppliers based on price and availability. Without menu disclosure, locally produced and imported pork compete inside the same finished meal, limiting the ability of Australian farmers to capture a premium from customers who prefer domestic meat.
Pork sector seeks seafood-style rules
Australian Pork Limited wants restaurants and food chains to follow origin-disclosure requirements similar to those applying to seafood. The group says current practices are inconsistent: some businesses voluntarily promote Australian ingredients, while others provide no origin information for meat served in prepared meals.
Consumer research commissioned by Australian Pork Limited earlier in 2026 found that nine in 10 Australians wanted pork origin identified on menus. Almost two-thirds said they would be willing to pay slightly more, according to the organisation. Those findings support the industry’s argument that labelling could affect purchasing decisions rather than merely add administrative information.
Any new requirement would affect restaurant operators, meat processors, distributors and importers as well as farmers. Businesses would need to track pork through supply chains and keep menu information accurate when suppliers change. For Danish exporters, clearer disclosure would not prevent access to Australia, but it could make origin a more visible part of competition. Federal Agriculture Minister Julie Collins and her department were contacted for comment by ABC News, which did not report a government response.
