Pork Fires Up the Flavor with Char-Broil

National Pork Board Feature Article

 

Pork is a grill’s best friend, and this juicy little secret is getting out as the Char-Broil® Infrared Tour kicks off its 2011 tour.

“Pork and Char-Broil are the perfect partners during grilling season, and the pork samples we give out while on tour are always a hit with consumers,” says Courtney Warren, a spokesperson for Char-Broil’s Mobile Marketing Tour.

During the 33-week long tour, which runs from April 11 to November 27, the Char-Broil Infrared Tour will be stopping at cities throughout the South, Midwest and Northeast. The tour also reaches millions of consumers at large-scale festivals across the United States, including barbecue events, NASCAR races, state fairs, and collegiate and professional sporting events.
 
“We focus on the juicy results that you can get from grilling pork on our Infrared grills, and we showcase the number of ways that pork can be prepared,” says Warren, who notes that the Char-Broil crew samples pork loins and boneless chops during the tour. They also encourage consumers to visit the Pork Checkoff’s PorkBeInspired.com site to find plenty of delicious pork recipes, along with great grilling tips.

“With Pork’s new brand campaign, we will certainly be messaging the new Pork® Be inspired identity,” Warren adds.

Pork producers support a sustainable future

National Pork Board Press Release

For America’s pork producers, focusing on the principles of Earth Day is not a one day remembrance. It is a daily part of how they manage their farms. Yet, even with a long history of being good stewards of the environment, producers continue to seek ways to improve the WE CARE ethical principles that benefit their animals, their neighbors, their local community and consumers worldwide.

“To us, sustainability is the ability to endure,” said Randy Spronk, a farrow-to-finish pork producer from Edgerton, Minn., who serves on the National Pork Board’s Environmental Committee. “That’s why pork producers support the development of swine operations of all types and sizes that safeguard animal health and welfare, improve the food safety of pork and are environmentally, socially and economically sustainable.”

Pork production contributes only one-third of one percent (0.33%) of total U.S. greenhouse gas emissions, according to U.S. Environmental Protection Agency. In addition, every pound of pork produced in the United States today has a smaller carbon footprint than it used to have 20 years ago, due to improved production methods employed by producers over the years.  Things such as:

• Improved feeding programs that carefully match swine diets to the nutrition needs of the  pigs’ based on their sex, age and stage of growth ensures the pig’s health and welfare without overfeeding nutrients that end up in the manure.
• Using manure as a natural fertilizing agent to replace or offset the use of commercial fertilizers that are made from petroleum products. This not only helps reduce the energy use associated with making the commercial fertilizers, but also helps build the carbon content and moisture-holding capacity of soils.
• Improved manure management and application practices, such as following carefully developed manure management plans that match the manure nutrient applied to the nutrient needs of the crops to be grown. Also, injection or incorporation of the manure nutrients at the time of application, not only ensures getting the full fertilizer value of the manure, but guards against runoff that could impact water quality.
• Controlling odor. Windbreaks are an important feature of many swine farms, because the trees help filter the air and reduce the potential transfer of odor from the farm.

U.S. Pork Producers Provide Assistance to Japanese Residents

National Pork Board

U.S. pork producers are partnering with the U.S. Meat Export Federation (USMEF) to provide pork for victims of the massive earthquake and tsunami that struck northeastern sections of Japan on March 11. Estimates are that more than a half million Japanese residents are without adequate food and shelter. Food shortages are expected to last into the summer months.

On behalf of U.S. pork producers and importers, the National Pork Board has allocated $100,000 from the Pork Checkoff to provide pork product and to help get it distributed to those in need in Japan, said Conley Nelson, a pork producer from Iowa and a member of the National Pork Board. USMEF, which represents the U.S. meat industry in Japan from its office in Tokyo, will work with U.S. pork packers and others who have established distribution networks in Japan to make sure the food gets to those who need it.

The goal of the outreach program is to ensure that food requiring little or no preparation – such as pre-made bento (lunch) boxes – can be provided to people who have been displaced.

NPPA celebrates National Pork Month

The Southwest Spiced Roast Pork Tenderloin is ranked one of the highest healthy recipes and it only takes 30 minutes to cook.

The Nebraska Pork Producers Association is joining swine producers from across the nation during October to celebrate National Pork Month. October was selected as the pork month because this is the time of the year when the most hogs are traditionally marketed.

Pork is the most widely eaten meat in the world, accounting for about 38 percent of meat production worldwide, although consumption varies widely from place to place. Despite religious restrictions on the consumption of pork and the prominence of beef production in the West, pork consumption has increased for thirty years, both in actual terms and in terms of meat-market share.

October Pork Month serves as a reminder to Americans that pork is a great product, and producers have made a long-term commitment to responsible pork production through its We CARE initiative. During October and throughout the entire year, pork producers invest in the Pork Checkoff to support innovative promotions, research and consumer information programs.

As consumers show greater interest in learning where their food comes from, the well-being of the animals raised by pork producers has come to the forefront and pork producers across the nation have responded. Pork Producers have invested their checkoff dollars to develop programs and educational materials to help them care for their animals in a manner that promotes animal well-being and allows them to provide consumers at home and abroad with safe, wholesome food.

And the safe, wholesome  pork is not just for National Pork Month, but great for other celebrations throughout the year. If you need recipe ideas for the perfect Easter ham, barbecue ribs for tailgating, a pulled pork sandwich for graduation or you want to just eat a mouth-watering, nutritious pork meal, visit www.theotherwhitemeat.com.

Free ‘State Fair Prize-Winning Pork Recipes’ are available at NPPA office

State Fair Recipe books are offered FREE of charge by the Nebraska Pork Producers Association. Get them while they last!

Jane Reeson, the domestic marketing director for the Nebraska Pork Producers Association, spoke to the Morning Blend Omaha TV show hosts September 8, 2010 to promote the nutrional value and easy preparation of pork today. (To watch the TV segment, click here.) And as a continued part of the pork promotion, NPPA is giving away “State Fair Prize-Winning Pork Recipe” books for free – all we need is your name and an address.

“There’s no state fair like my state fair!” boasts the song tribute to the many state fairs that take place across the county every year. At the fair, you can experience the biggest and the bset in your state – from the biggest boar to the best pork recipe!

The National Pork Board sponsored the “We Want WOW Now Pork Recipe Contest” at U.S. fairs, awarding ribbons and cash to cooks across the country for their quick, easy, creative and tasty pork recipes. On behalf of America’s pork producers, we are now sharing those first-place winners with you!

Each recipe has only FIVE ingredients plus pork (salt, pepper, water and oil don’t count) and were judged the best for getting a creative dinner together fast. Serve up these winners at your table. You may not get a ribbon, but empty plates, full stomachs and smiles all around will be the best prize of all!

For more recipe ideas that will WOW you, visit www.TheOtherWhiteMeat.com.