Pork Checkoff grant funds Swine Health Information Center creation

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Thanks to a grant from the Pork Checkoff, the Swine Health Information Center was created to focus on swine disease threats. SHIC executive director Paul Sundburg can be heard in this edition of Pork Pod with details on the priority swine health concerns.

Host

Don Wick

Guests

Dr. Paul Sundberg, Executive Director , Swine Health Information Center

Length

6:15

Transcript

Don Wick:  00:01  From the Pork Checkoff in Des Moines Iowa, it’s Pork Pod.  Pork Pod, a look at the hot topics in today’s pork industry. The Pork Checkoff is working for you through various forms of research, promotion, and consumer information projects. This is Don Wick, speaking on behalf of the Pork Checkoff, and today our guest is Pamela Johnson, who is the Director of Consumer Communications for the National Pork Board. We all know ham is at the center of the table on an Easter holiday celebration. Talk to us about the importance of this particular holiday to the pork industry.

 

Pamela Johnson:  00:35  Oh you bet!  Well, you know, ham is a big part of the pig there, so far our pork producers, it’s a very important cut. And as you said, this is the season, and for Easter, ham is usually the centerpiece. In fact, we’ve done surveys and research that says that, you know, 70 percent of those people who do celebrate Easter, celebrate with ham on as a centerpiece to their table.

 

Don Wick:  00:56  Do you have ideas to jazz it up a bit perhaps?  Maybe inspire some folks to be trying some different things?

 

Pamela Johnson:  01:02  Oh we sure do! Here at the Pork Checkoff, that’s kind of what we do!  We’re all about inspiration and showing all the great versatility of the cuts of pork that our pork producers raise. And for ham it’s, you know as I said, a very classic cut and something that everybody expects and looks forward to. But there are all sorts of different ways that you can dress it up and make it different for each season. We’re talking about sauces and glazes and chutneys.  Things that you can serve alongside ham. We have two new recipes this season, one is a boneless ham with rosemary, oranges, and olive. And that’s kind of a rub with a glaze.  And then a spiral ham with honey, fennel, and mustard glaze. So all sorts of ways to introduce new flavors and really to perk up that ham for the Easter holiday

 

Don Wick:  01:02  Where do folks find those recipes, Pam?

 

Pamela Johnson:  01:59  You can find them on pork be inspired dot com!  That’s the source for all things pork.    And obviously Easter ham is front and center this month, coming up for the holiday and you can click on and find those recipes I mentioned, even more, some videos. Very simple videos on how to prepare ham for the Easter, and of course you know with Easter ham, it’s not just the centerpiece meal. We have great leftovers, and of course, recipes that, beyond the holiday that you can use ham. I mean that’s one thing about ham, that we would like to emphasize, is that, it isn’t just for the holiday!  You can have these great meals and flavors for everyday as well.

 

Don Wick:  02:36  I love the idea of the videos. We had a lot of people that probably really don’t spend a lot of time kitchen except during some of these big holidays and this is a great chance to give that little bit of education.

 

Pamela Johnson:  02:48  Oh you bet!  I mean we really want to show really how for Easter and for ham itself, it really is a low maintenance meal. I mean it is really, basically, just whatever, again, glaze or side that you want to put beside it.  And it’s just really reheating that ham and that it gives you more time to spend with your family or friends during the holiday. So it’s a very easy thing to do, but obviously very tasty!

 

Don Wick:  03:15   Should be a good value, too, at this point.

 

Pamela Johnson:  03:16  Absolutely! There’s plenty of it out there and it is a good value at the store. So we hope that people will pick it up, check out these recipes, and serve it to their family and friends.

 

Don Wick:  03:26  Thank you for listening to this edition of Pork Pod. For more information on this topic or the Pork Checkoff itself, visit pork.org.