Pork Book from NAMI

Everything pork, all in one place. The Pork Book, new from the North American Meat Institute and Urner Barry in cooperation with the Pork Checkoff, reviews the fundamentals of the pork trade from farm to table. Praised by seasoned industry vets and foodservice newcomers, the book offers comprehensive, easy-to-read infographics and charts across a variety […]

Volumetric Assessment of Pork in Foodservice

Did you know that over the past six years, pork has been the fastest-growing protein in foodservice? It’s up over 1.14 billion pounds since 2011, according to Technomic, Inc.’s 2017 Volumetric Assessment of Pork in Foodservice, more than double the next fastest growing protein (chicken added 515 million pounds). This biannual study found on a […]

Hormones in Pig Farming

American pork farmers are among the most environmentally and socially conscious food producers in the world today – and they care about how they raise their pigs. As part of their dedication to animal welfare, they do not use any hormones or steroids to speed growth. In fact, Hormones are not allowed in raising hogs. […]

America’s Pig Farmer of the Year – 2016

With his focus on sustainability and community outreach, Brad Greenway – a pig farmer in Mitchell, South Dakota – is a natural choice for 2016 America’s Pig Farmer of the Year℠. The award recognizes excellence in raising pigs using We Care℠ ethical principles, as well as a connection with today’s consumers about how pork is […]

The Latest Information on Pork Markets

Pork Profit Maximizer is a bi-weekly market update offering a detailed analysis of various products complete with a discussion of what is happening on the foodservice level. Projections on prices and supplies available in the future are updated on each report. Click here to read past reports. Current Pork Profit Maximizer Pork Profit Maximizer 10/03/2016 September […]

Chefs Cycling for Childhood Hunger

This summer, chefs and restaurateurs from across the country will fight childhood hunger outside the kitchen during the second annual Chefs Cycle for No Kid Hungry – a 300-mile bike ride.   The California race kicks off on June 27th in Carmel and finishes on June 29th in Santa Barbara. Click here to learn more […]

Sodium Nitrite Mythcrusher

It’s not unnatural, unhealthy or a ‘known carcinogen.’ In fact, sodium nitrite is naturally produced by the body, helps prevent botulism, and 93% of human nitrite intake comes from vegetables like celery, beets, carrots and spinach. Its use as an additive is crucial to keeping cured meats fresh and safe, and the practice is regulated […]

America’s Pig Farmer of the Year – 2015

The National Pork Board recently announced Keith Schoettmer of Tipton, Indiana as the recipient of its first-ever America’s Pig Farmer of the YearSM Award. The award is designed to recognize a pig farmer who excels at raising pigs using the We CareSM ethical principles and connects with today’s consumers about pork farming. Schoettmer was selected as […]

The Facts on Sodium Nitrite and Food Safety

Sodium nitrite is essential to food safety. Naturally produced by the body and found in vegetables like spinach and broccoli, it’s a USDA-approved and regulated food additive that keeps cured meats fresh and safe. It inhibits the growth of microorganisms, prevents rancidity, and has been used in cured meat production since 1925. To learn more […]

Pork Checkoff Comments on 2015 Dietary Guidelines

Pork Checkoff Submits Comments on 2015 Dietary Guidelines Des Moines, Iowa – May 6, 2015 – The Pork Checkoff supports the role of lean meat in a healthy diet, and recently submitted a second round of comments to the secretaries of the U.S. Department of Health and Human Services and the U.S. Department of Agriculture. […]