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 […]