Request for New Proposals – General Call 2015

NATIONAL PORK BOARD Request for Proposals – General Call 2015 The National Pork Board is soliciting research proposals dealing with: ANIMAL SCIENCE – Animal Science ANIMAL SCIENCE – Swine Nutrition ANIMAL WELFARE – Animal Welfare ENVIRONMENT – Water Use/Conservation ENVIRONMENT – Manure Storage/Application PORK SAFETY – Pre-Harvest PORK QUALITY – Pork Quality PUBLIC HEALTH – […]

Volume 40: Now on Menus

Pork had a major impact again in 2014. Its authenticity and versatility make it a chef favorite – and from sweet and savory pork carnitas to soy-glazed pig wings, consumers can’t get enough of its amazing flavor. Take a look at who’s cooking with pork. Kona Grill is featuring Pig Wings as a seasonal item. […]

PQA® Plus

New Pork Common Industry Audit Gains Third-Party Certification, Builds on PQA Plus Program After 18 months of industry collaboration, the National Pork Board announced that the Professional Animal Auditor Certification Organization (PAACO) certified a new common industry audit platform for pig farmers, packers, processors and customers, and that the new tool is available to the […]

A Conversation with Pork Summit Attendees

The 4th annual Pork Summit in St. Helena, CA was a feast for mind and stomach. Guests spent the weekend learning all about pork – from butchery and salumi to beverage pairings and new pork nomenclature. We spoke to winners of state and regional Taste of Elegance competitions about their experiences during the exclusive educational […]

America’s Street Food Turns to Pork

Authenticity, portability and incredible flavor – what’s not to love? International street food has come to America, but this on-the-go culinary movement has deep roots in almost all cultures around the globe. Originally considered peasant food, it was sold on the streets or in public places where urban populations could affordably access a variety of […]

Volume 39: Now on Menus

Menus across the country are getting more creative. Pork’s popularity continues to grow and savvy chefs are serving up unique preparations that show off its versatility and incredible flavor. From spicy sausage breakfast sandwiches to candied bacon-topped burgers, discover who’s cooking with pork. Wendy’s introduced the three pulled pork items nationally that they tested early […]

Caja China is “Magic”

The history of pig roasts goes back centuries, and every culture has a favorite preparation method using different heat sources and flavoring agents – from Southeast American barbecue, Hawaiian imus and Cajun cochon de lait to Balinese rotisseries, Cantonese char siu and Argentinian lechón al asadores. Most pig roasts are synonymous with social gatherings, whether […]

A Conversation with Pedro Álvarez

Pedro Álvarez never studied to become a chef – he learned hands-on in restaurant apprenticeships. He moved to Italy in 2003 and his three-year tour of Italian kitchens spanned everything from fish and pasta to the art of salumi. He eventually moved back to his native Puerto Rico as sous chef at Restaurant Jose Enrique. […]

Recap of this Year’s Pork Crawl

It was clear from our first meeting that Jose Enrique was a chef we wanted to know better. We met at the 2013 Food & Wine Classic in Aspen, and his enthusiasm for all things pork was a perfect fit for National Pork Board events. Jose Enrique joined us at our 2014 Pork Summit in […]