Volume 50: Now on Menus

Pork’s presence on menus continues to grow. It’s a top choice for creative chefs and savvy operators for its versatility and profitability, and consumers love its incredible flavor. From an Italian pork chop sandwich with ‘nduja sausage to char-grilled, bourbon-glazed porterhouse pork chop, pork is making menus more delicious at restaurants around the country. Take […]

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 […]

Regional Southeast Asian Cuisine

Southeast Asian cuisines have historically been bucketed together – Pad Thai with Pho and pork adobo – but consumers are becoming interested in the nuances between Southeast Asian countries and regions. Each has it’s own unique characteristics, influences and ingredients that make their cuisine so special… and delicious.   Understanding these components and complexities was […]