Volume 36: Now on Menus

Top restaurateurs know that pork is the perfect way to create menu excitement. From pulled pork and chorizo to crispy, crave-worthy bacon, pork is a standout in new dishes that highlight its flavor and versatility. Take a look at our report to see who’s making the most of their menu. For a limited time, Firehouse […]

A PEDV Update

The Porcine Epidemic Diarrhea Virus (or PEDV) entered the U.S. approximately one year ago. Because PEDV can infect piglets but poses no risk to market hogs, sows, other animals or humans, farmers are making progress in managing the disease by helping their sows – and their litters – develop immunity to the disease. PEDV is […]

Pork Summit 2014

The National Pork Board hosted their 4th Annual Pork Summit, April 4 through April 6, at the Culinary Institute of America’s Greystone campus in St. Helena, CA. The by-invitation-only event brings together winners from State and Regional Taste of Elegance competitions, top chefs and foodservice trade media editors for a pork-centric educational weekend. Stephen Gerike, […]