Retail Edition Highlights: Hog slaughter up 3.6% for the week and combined with higher weights pork production is running 4% above year ago levels. Increase in pork supplies continues to keep ham prices under pressure. Seasonally ham prices find a bottom at the end of December. Pork belly demand has increased sharply following a 20% […]
Pork can be prepared in so many ways – and its versatility makes it ideal for pairing with all types of beverages. Generally, pork is described as ‘medium bodied’ – meaning it’s firmer in texture and weightier than fish, yet less intense and concentrated in flavor than beef. But because of the range of cuts […]
Teachers, we know how important it is to provide your students with a nutritious and delicious education. To help you teach kids how well pork fits into a balanced and healthy diet, we have ideas and activities you can use in your classroom, guaranteed to keep them hungry for more! Pig Placemats Distribute large sheets […]
Steve Meyer, vice president with EMI Analytics, offers his perspective on fourth quarter hog markets. Large numbers are moving through the system, but packers continue to compete for that supply.
Trade is critically important for the U.S. pork industry
Recently, the USDA’s Agricultural Marketing Service (AMS) notified the National Pork Board that it was in the process of making proposed revisions to its over 30-year-old voluntary pork grading standards. This move, if approved after a public comment period, could provide restaurateurs and retailers with the option of using a new voluntary tool to help […]
Delicious, versatile, popular, profitable – pork loin has it all. It’s the perfect choice for creative chefs looking to deliver more flavor across the menu. From Yucatán-style barbeque pork tenderloin to prosciutto and fontina-stuffed chops to tangy barbecue pit-smoked spareribs, see who’s showcasing the loin as a premium menu option. Copeland’s of New Orleans is […]
Pork Crawl 2017 took a group of trade editors on a culinary journey across New York City on Wednesday, November 8. Our chef host, Matt Abdoo of NYC’s Pig Bleecker and Pig Beach, was joined by Chef Adam Sappington of The Country Cat in Portland, OR, and Chef José Mendín of Pubbelly Noodle Bar in […]