From his home farm in Hamburg, Pennsylvania, Joey Jurgielewicz has watched his business span the globe.
Now, the family operation is venturing south of the border into Mexico’s tourist industry.
Joe Jurgielewicz & Son Ltd. processes approximately 6 million Pekin ducks at its plant in Hamburg. The ducks are raised by cooperating farms around the state, and most of them go to the Asian market and high-end restaurants domestically and around the world.
To make inroads in Mexico, the business recently hired Benjamin Nava Vargas as chef ambassador for Cancun, Rivera Maya and Merida. Nava Vargas will represent JJS and work with its customers in Mexico as the company focuses on growing its presence.
According to Jurgielewicz, Mexico is one of the top five importers of ducks in the world, driven largely by a high-end culinary scene that is building momentum.
“We’re basically copying our U.S. model by promoting our duck right to restaurants and higher end chefs,” Jurgielewicz said. “Chef Benjamin has an incredible network all throughout Cancun and Mexico with the culinary world and all-inclusive resorts, which are stepping up their game.”
The majority of the ducks sent to Mexico will be for resorts and restaurants that cater to tourists and offer a fine dining experience. Most of the ducks will be sent as whole birds, but Jurgielewicz said demand is trending toward parts, particularly breasts and legs.
Expansion isn’t limited to Mexico. Earlier this month, Jurgielewicz announced a partnership with Seattle Fish Company and Lombardi Brothers Meats to offer their ducks to restaurants, hotels, caterers and grocers throughout Colorado and the Rocky Mountains region. While the focus is high-end establishments such as the Ritz-Carlton Denver, Jurgielewicz said the collaboration will put duck on the menu in eateries across all price points.
“Duck isn’t the normal protein that you can get at home like steak or chicken, but it’s becoming more popular,” he said. “The huge travel boom after COVID really helped as people are exploring at the culinary level.”
In order to accommodate the additional markets, the Hamburg-based family business will need to add more Pekin ducks to the pipeline. Jurgielewicz expects a production increase of 4% to 5% this year and again in 2025. As a result, he said they’re seeking more contract growers on farms in Pennsylvania, northern Maryland and upstate New York.
And there could be more growth in the near future.
Jurgielewicz said Asia remains the largest consumer of duck in the world, and he’s been getting requests for ducks from Singapore, Japan and China.
“We can’t ship to China but it’s on the list,” he said. “Places around the world are looking to the U.S. for these products because they trust our food chain. Our duck has that perfectly balanced meat-to-fat ratio, and top chefs appreciate that.”
The next expansion could be one that’s opposite of the high-end restaurants. Jurgielewicz said one of the biggest opportunities for his business is getting duck on the family dinner table. He believes it can happen as consumers realize that duck is accepted in the marketplace, is a healthy option and easy to prepare at home.
Whether it’s a five-star restaurant in Cancun or a small eatery in the Rocky Mountains, any growth carries benefits beyond Jurgielewicz’s business, which employs over 200 people and has more than 25 contract farmers across the region.
“When we’re able to expand, it benefits Pennsylvania agriculture and the economy,” he said. “If it’s a top restaurant in Singapore or Cancun, this all originates right here in Berks County.”
Source: Lancaster Farming
