Pork

Pork, “The Other White Meat”. Today’s pork isn’t the meat that inspired terms like “fat as a hog” or “eat like a pig”. Today’s pork is lower in fat, has fewer calories and less cholesterol than pork of 30 years ago. Today’s pork tenderloin has fewer calories and less saturated fat than beef tenderloin or boneless skinless chicken thigh. Pork’s flavor is sweet and delectable, a true culinary delight. Cook pork “well done!” is done and gone! Cook pork to medium rare, it’s OK today to savor the flavor.Americans share a passion for pork whether it’s fresh, smoked as in bacon or ham or the all American favorite, Barbeque!

Pork is as American as “Baseball, Hot Dogs, Apple Pie and Chevrolet!”

The 1st domestic pigs arrived in North America in 1539. From that date on it’s been
“Bring Home the Bacon!”

DOMESTIC

National Pork Board – www.pork.org

Pork for Foodservice – www.porkfoodservice.org

The Other White Meat – www.otherwhitemeat.com

The Daily Pork Reports – www.porkreports.com

IMPORTED

Imported Pork – www.pigsite.com

New Zealand Pork – www.pork.co.nz/home

Canadian Pork – www.canadianpork.com