Pig Tales Issue 5 2012

P

IG TALES Issue 5 2012 We Care

The Official Publication of the Kansas Pork Industry

Board Members Travel to China, South Korea 2012 Year in Review Pig Tales 1

We Care

PQA PLUS SITE STATUS REBATE PROGRAM

The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply: • Producer must have all site status paperwork completed.

• Rebate amount may not equal more than the total assessment cost.

• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.

Please work with your PQA Plus advisor to complete the form below.

Then, detach and mail to the address on the form.

Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________

Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502

FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________ 2 Pig Tales •

Issue 5 4 Board Members Travel to

We Care

Pig Tales

The Official Publication of the Kansas Pork Industry

China, South Korea

President-CEO Tim Stroda kpa@kspork.org

Trade Mission A Success

5 KPA Board Meetings Held

KPA Board Gathers in Manhattan

6 A Vision for Agriculture K-State Swine Day

7 Wendell Moyer Student Enrichment Grant Offered KPA Offers Scholarship

8 Partnerships with Red Cross Inspires Recap of 2012 Red Cross Partnership

9 Ultimate Kansas Tailgate Contest

Kansas Pork Celebrates Tailgating with Fans

Director of Industry Relations Jodi Oleen jodio@kspork.org 2012 KPA Board of Directors Chairman: Alan Haverkamp – Bern Kent Condray – Clifton Jim Crane-- Liberal Kevin Deniston-- Scott City Daniel Gerety-- Seneca Jerry Morris-- Sedgwick Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2012 KPPC Board of Directores

10 Thank you 2012 Year in Review Insert

12 Industry Updates 13 Pork Chop Open KPA Hosts Fund-raiser

14 The Crowning Glory

Recipe for an Italian Herbed Crown Roast of Pork

Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

ON THE COVER Looking to entertain a holiday crowd? Why not try an ItalianHearbed Crown Roast of Pork?

Find this great recipe on page 15.

As always, check out porkbeinspired.com for more great pork recipes.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association 2601Farm Bureau Road Manhattan, KS 66502 Phone 785-776-0442 Fax 785-776-9897 Web site: www.kspork.org

Stay connected Pig Tales 3

We Care

Seated L to R: Charles Atkinson, Kansas Soybean Association; Steve Baccus, Kansas Farm Bureau; J.J. Jones, Kansas Department of Agriculture; Dale Rodman, Kansas Secretary of Agriculture. Standing L to R: Bill Spiegel, Kansas Wheat; Richard Felts, Kansas Farm Bureau; Brian Baalman, Kansas Corn; Kenlon Johannes, Kansas Soybean Association; Matt Wolters, SureFire Ag; Kevin Thielen, Kansas Beef Council; Kent Condray, Kansas Pork Association; Jong-Rai Lee, U.S. Meat Export Federation; Brian Linnin, Kansas Wheat; Jaret Moyer, Kansas Beef Council; Jim Crane, Kansas Pork Association.

KPA Board Members on Trade Mission to China, South Korea Kansas Secretary of Agriculture Dale Rodman and a delegation of Kansas farmers, ranchers and agribusiness leaders, including KPA Board Members Jim Crane and Kent Condray, visited South Korea and China from September 14-24. The trade mission intended to initiate further cooperation with Kansas agriculture.

While in South Korea, Secretary Rodman met with Deputy Minister for Trade Jong-Jim Kim. Kansas agricultural exports to South Korea totaled $125.2 million in 2011, and implementation of the South Korea-United States Free Trade Agreement (FTA) will lead to increased export opportunities for Kansas and all U.S. agricultural products.

The FTA, which went into effect March 15, 2012, is the most commercially significant free trade agreement for the United States in almost two decades and immediately eliminated or began phasing out tariffs and quotas on a broad range of agricultural products.

The delegation toured the COSTCO retail store with the largest sales volume in the world and Emart, the largest discount retailer in South Korea, where they had the opportunity to see agricultural products from the United States, including several from Kansas, on retail shelves. The visit also included a tour of Hanjung Cold Storage, which holds meat imported from United States.

4 Pig Tales •

The delegation arrived in China and participated in meetings at the U.S. Embassy in Beijing to gain a better understanding of current and future food needs for Chinese consumers, especially the growing middle class, and how Kansas farmers and ranchers can help meet those needs.

The group also met with Chinese governmental officials and industry leaders where a common theme was improving agricultural technology in China. Secretary Rodman and members of the trade mission also met with agribusiness leaders potentially interested in investing in Kansas agriculture.

Throughout the rest of their time in China, the Kansas delegation spent time learning more about the Chinese agricultural system in the Liaoning province by touring a large feed mill, a meat market, an agriculture research university, a cattle breeding station, a dairy operation, a boar farm, corn farms and a crop research station, as well as the Haoyue Islamic Beef Company’s feedlots, processing facility and headquarters.

Representatives from Kansas Farm Bureau, the Kansas Beef Council, Kansas Pork Association, Kansas Wheat Commission, Kansas Soybean Commission, Kansas Corn Commission, Agtech, Inc., and SureFire Ag represented Kansas on the mission.

We Care

KS Pig Tales 1/4 Page 3.67 x 4.92

KPA Board Meetings Held in Manahttan

Not just more manure.

tter manure.

Board members of the Kansas Pork Association gathered together November 15 in Manhattan at the K-State Alumni Center for board meetings following the K-State Swine Day. Items addressed included a review of monthly financials and meeting minutes; 2012 review of programs and summary of outreach; 2013 budgeting; a review of ongoing programs; an overview of legislative issues; a review of personnel issues; and a Kansas GOLD, Inc. business meeting.

Also included was a special presentation on the September trade mission to China and South Korea

by Jim Crane and Kent Condray. The presentation included many pictures taken during the trip, information about local customs of areas visited and a look into supermarkets and purchasing customs abroad.

Better manure.

Pit Digester® increases NPK values over 20% in first year of inoculation!* Science-based, field-proven Pit Digester is unlike any other manure pit formulation:

C

• A proprietary blend of microorganisms that does what bacteria alone simply

M

cannot do.

Y

• Extracts and suspends nutrients from

CM

the bottom layer in pits for higher

MY

quality manure—and more of it!

CY

• Allows for more acres covered and lower appplication rates. Less money

CMY

for commercial fertilizer.

K

* Independent study conducted in 2010 on side-by-side, 2000-head contract finishing units.

Lbs. per 1000 gallons vs. untreated

Because you don’t need a sales pitch.

You need science on your side.

WIN THE BATTLE AGAINST MANURE COMPACTION 866.227.3129

www.PitDigester.com

Pig Tales 5

Inspiring Consumers

A Vision For Agriculture Kansas State University’s Department of Animal Sciences and Industry hosted Swine Day 2012 on Nov. 15 at the K-State Alumni Center in Manhattan.

Among the many presenters was Governor Sam Brownback who spoke on his vision for job creation in animal agriculture.

Other presentations included Current K-State Swine Research to Help Improve Net Return of a Swine Business by the K-State Swine Team and The Role of Host Genetics for Improved Resistance to PRRS (Porcine Reproductive and Respiratory Syndrome) by Dr. Bob Rowland, Professor and Diagnostic Medicine and Pathobiology of KSU. The day also featured a technology trade show and a ice cream reception for all in attendance. Special thank you to the K-State Swine Team for making the day a success once again!

6

Pig Tales •

Dr. Jim L. Nelssen, Professor and Extension Specialist of Swine Nutrition and Management visits with Governor Sam Brownback about todays agriculture and the vision that he has for job creation.

Wendell Moyer Student Enrichment Grant Announced In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement Association.

Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The Kansas Pork Association is working every day to achieve this same goal.

Current Kansas State University students who have completed between 25 and 100 credit hours are eligible to apply for a $1,000 scholarship by completing the form found at http://www.kspork.org/producers/news/

by January 28, 2013, and sending it to the Kansas Pork Association office.

The KPA would like to again congratulate Chase Miller, the recipient of the 2012 Wendell Moyer Scholarship and thank all of our applicants for demonstrating an interest in the 2012 Wendell Moyer Scholarship.

While previous winners of any Wendell Moyer Student Enrichment Grants are ineligible to apply, those that applied last year are encouraged to reapply this year.

When reapplying please be sure to focus on your past, present and future involvement in the swine industry.

For additional information or to have the grant application form sent to you, contact the KPA office.

We Care

WITH LIQUID GOLD IN YOUR PITS…

What is it costing you NOT to use PitCharger?

888.231.1002

www.PitCharger.com

Go Group … Go Mannebeck for Individualized Sow Care

Increase efficiency, reduce labor

while enabling your sows to eat privately in a group housing environment for better management.

The MANNEBECK® INTEC MAC Electronic Sow Feeding (ESF) System helps to provide you with: • Leading edge data-intense technology.

• Computer-controlled double-door entrance.

• Farm management data is collected and stored on the INTEC MAC server, minimizing computer operating system software conflicts.

Contact us today to learn how the MANNEBECK ESF System will benefit your sows, your management and your profitability.

One of the family of products manufactured by

PigTek Pig Equipment Group A Division of CTB, Inc. • Milford, IN USA

Call 800.341.1039 or +1.574.658.4101 PigTekAmericas.com or ChoreTimeHog.com • info@PigTek.net

PIGTEK® - Your Best Source for Innovative Solutions CHORE-TIME®

•

MANNEBECK®

•

LAAKE®

•

PORCON®

CTB ADVERTISING ig ales Ad No. PEG-2520Q/201204 PigTek Pig Equipment Group Kansas Pork PigTales

P T

7

Inspiring Consumers

Partnership with Central Plains Red Cross Inspires Donors Blood donors who gave blood at six Central Plains Red Cross locations received a special thanks from Kansas Pork Association members in 2012. KPA teamed up with the Central Plains Blood Services Region of the American Red Cross as part of its 2012 Be Inspired to Make a Difference movement. The goal of this program is to provide support to organizations making a difference and working to build stronger communities, and a stronger Kansas.

“I don’t think we can do enough to thank these great people who donate their blood to help our community have a safe and reliable blood supply,” said Craig Good who was on hand at the first blood drive in Manhattan January 24, to thank blood donors. Craig and his wife, Amy, own Good Farms in Olsburg.

Over 2,000 donors and volunteers were served pulled pork sandwiches at locations visited throughout 2012.

Locations included Manhattan, Hutchinson, Garden City, Emporia, Fort Scott and Salina. Positive media impressions gained by Kansas farmers were over 280,000 and over 5,800 lives will be saved by the blood donated during the drives.

During specific times blood donors were greeted by Kansas pork farmers giving away pig-shaped stress relievers. KPA also provided recipes and raffled off a slow cooker at each blood drive location.

“They are real heroes because they help save so many lives. We’re happy to provide the American Red Cross with healthy food for these donors who are a shining example for all of us,” said Joshua Borhn of M&B Pork of Sedgwick, who was on hand in Hutchinson with his wife, Amy, to thank blood donors.

“We are thankful to have partners like the KPA who want to show their appreciation and provide our donors with something that tastes good and provides the nourishment their bodies need,” said Kristi Ingalls with the Central Plains Red Cross. “These donors help the Red Cross respond to patient emergencies with blood products 24 hours a day; in fact, every two seconds, someone in this country needs blood.”

Thank you’s to KPA have been overwhelming and we look forward to replicating this program in 2013.

8

Pig Tales •

Inspired to give?

Call 1-800-RED CROSS (1-800-733-2767) or visit

redcrossblood.org to make an appointment or for more information. All blood types are needed to ensure a reliable supply for patients. A blood donor card or driver’s license, or two other forms of identification are required at check-in. Individuals who are 17 years of age (16 with parental permission in some states), weigh at least 110 pounds and are in generally good health may be eligible to donate blood. High school students and other donors 18 years of age and younger also have to meet certain height and weight requirements.

Inspiring Consumers

KPA’s Ultimate Kansas Tailgate Contest a Success From August 13 to September 26 your association hosted it’s biggest and most promoted giveaway yet- The Ultimate Kansas Tailgate Party Contest.

The contest’s goal was to create positive buzz around pork and Kansas pork farmers, while increasing Facebook likes and gathering email addresses.

“We are very grateful to the Iowa Pork Producers Association (IPPA) for partnership to make this exciting social campaign a success,” stated Tim Stroda, KPA CEO. “IPPA provided the grant to promote the contest and made it possible.”

Promotion of the contest included KPA’s first ever Adopt a Farmer effort led by blogger Kristen Doyle of dineanddish.net and 6 other influential bloggers including; Ali at GimmieSomeOven.com, Kelly at KansasCityMammas.com, Amy at AmysFinerThings.com, Jenn at SuperJenn.com, Amy at AmyNJones.blogspot.com, and Beki at Blog.TheRustedChain.com. The combined list of bloggers boast an impressive 1.4 million page views on their blogs monthly.

The Adopt-A-Farmer effort connected bloggers with farm families. This partnership allowed for the sharing of real life farming stories and each farm family’s favorite pork recipes. Questions asked of farmers by bloggers included “How has the pork industry changed over the years that you have been farming?” and “How do you set the bar high on your farm to raise a quality product?”

“The Adopt-A-Farmer blog posts had over 12,000 readers as of early October,” stated Stroda. “That number continues to rise. ” Also included in the promotion was; 280 :15 second television commercials from local chef, Chef Alli’s Inc. promoting the contest and KPA’s Facebook page; a contest promotion webpage at kansasfirstnews.com under the Contest tab; 100,000 online advertisements at kansasfirstnews.com, ktka.com and ksnt.com; a weekly spotlight on the Kansas Dealz segment on the morning news and on the email subscriber list; and 72 :30 Pork Be Inspired commercials.

KPA’s reach on Facebook Facebook has become one of the primary ways your organization reaches consumers on a daily basis. Here are a few facts about the Kansas Pork Association’s Facebook page.

• The Kansas Pork Association’s Facebook page has over 12,000 fans and reaches between 6-15,000 fans of pork weekly.

• The fans of the Kansas Pork Association and their friends total over 2.7 million.

• Recent Facebook advertising campaigns have reached over 22% of Kansans. None of the other advertising outlets we utilize touch this many Kansans.

• Kansas cities with the highest number of fans include: Wichita, Topeka, Manhattan, Kansas City, Overland Park.

• Kansas Pork Association fans are 60% female and 40% male.

Right: Chris, winner of the Ultimate Tailgate Party Contest, was excited and thankful to win over $1,000 in prizes, including 4 tickets to the Sunflower Showdown.

Pig Tales 9

Inspiring Consumers On behalf of everyone on the planning committee for the recent 2012 conference, I would like to thank you for your very generous sponsorship of this inaugural event hosted by the Kansas Dietetic Association and Kansas Nutrition Council. It has really sent a buzz through the state as I have heard from attendees, speakers and fellow board members connected to both KNC and KDA. Terry Koch-Menge, Executive Director, Kansas Dietetic Association

We also a 11 first time donors which is more than normal! I know that several past donors also returned to give after taking years off because of their relationship with KPA! We look forward to even more successful drives in the near future throughout the state through your sponsorship!

I cannot thank you enough for all you’ve done for us!

Kristi Ingalls, Senior Donor recruitment Rep American Red Cross

lum notebook with 28 ready to use lesson plans which meet the Kansas Curriculum Standards, and a field trip in January.

Many of the teachers tell us how appreciative they are to receive this educational opportunity and look forward to it each year.

Because of your support and partnership with the program, the story of agriculture and where food originates has been shared with more than 10,000 students. Your support in providing puzzles, magnets, and recipes for the teachers and students is appreciated. You are a valuable part of our team.

Billy D. Wood K-State County Extension Director, Douglas County

Thank You

Thank you for sponsoring the Pratt County Swine Champion Award. I really appreciate your support for Pratt County 4-H. I had fun in my swine project and can’t wait for next year.

Taylor DeWeese Thank you so much for sponsoring the Swine Production Proficiency. It is people like you supporting youth that will lead our country to success.

Jake Rutledge

A huge thanks to the Kansas Pork Association for all of your hard work to make the partnership between the American Red Cross and KPA such a HUGE success!

We had a great turn out at the blood drive! We raised our goal by 20 units as we know we would have extra donors and we exceeded that by 8!

During our two day drive in Manhattan, we collected 248 pints of blood which now has the potential to help save the lives of up to 744 hospital patients! Amazing!!

10 Pig Tales •

I am extremely grateful to be honored as the recipient of The Wendell Moyer Grant for 2012. I appreciate your interest in the academic success of students that will help them become strong industry leaders in the future. I feel very blessed to be receiving this scholarship and will work diligently to put it to good use.

Chase Miller 2012 Kansas State University Student I would like to thank you for your support of the FFA and of agriculture. Thank you for helping to make this hug opportunity available for students like me!

Heidi Jirak

On behalf of the Douglas County Slice of Ag Committee, I want to say thanks for your continued support of this educational program for the 4th grade students.

This was the twelfth year for Slice of Ag. A total of 940 students from 39 classes participated in one or more parts of the program. In the fall, classes are offered a wheat and soybean seed growing kit, a curricu-

Please accept my appreciation for offering the Kansas Honey Baked Ham giveaway. I am a pork lover and very much appreciate this win.

I served the ham gift basket for our Christmas Eve dinner, adding dinner rolls and dessert- how easy is that.

Thank you for offering this giveaway!

Teresa C. McCann KPA Facebook Fan Thank you for the $50 Visa Gift Card! I plan on using it to buy a tenderloin for my Nutrition and Wellness Class to make.

Beth Ireland Eureka High School Today I received the slow cooker I won at the Taste of Home Show on April 5. It is fantastic and I will enjoy cooking in it for family and church. My daughter and I have

Inspiring Consumers attended the shows for 3 years. She has won 4 times but this was my first prize and I really like it. I enjoy pork and there are a couple of recipes handed out at your booth that I will try!

Thanks again for supporting the cooking show!

Sondra Redinger Taste of Home Pork Giveaway Winner

huge success with 109 youth showing from 29 counties across Kansas.

Without your strong support, programs of this nature would not be possible.

Jim L. Nelssen & Joel DeRouchey Animal Sciences and Industry Kansas State University

and its members would fail to grow and be successful. Thank you for the project pin for swine.

Ty Oneill

Thank You

Just a note to thank you for the debit card to purchase pork for my classroom this school year. Thank you for your educational support.

Carol J Prather Sterling High School

Thank you for continuing to support the Livestock and Meat Industry Council with your recent gift for swine research. We appreciate your commitment to the ongoing research.

Fred A. Cholick President and CEO Kansas State University Foundation Thank you for taking time out of your schedule to visit with the Kansas Foundation for Agriculture in the Classroom Summer Graduate Course participants about the Kansas Pork Association. We greatly appreciate the materials you passed out. Also, please pass on our appreciation to your farmers for sponsoring a meal during the week. Thanks so much for your support!

Sheridan Wimmer KFAC Program Assistant We would like to wholeheartedly thank you for your donation to the Dr. Bob Hines Kansas Swine Classic. The 2012 Swine Classic was a

Thank you for sponsoring the Senior Swine Champion Award for the 2011 Rice County 4-H year. All of us really appreciate all of your support. 4-H has been such a great experience.

Jared Cullop

Thank you for hosting the Iron Chef: Pork Style Learning session!

We had an educational and fun-filled evening about pork information for our classrooms. We also appreciate the $2,500 in gift certificates to purchase pork products in class.

Thanks again!

Family and Consumer Science Teachers from District J (9)

I would like to express my gratitude to you and all of the Kansas Pork Association for your support of the Kansas FFA Association. Because of your generosity, the Swine Production Proficiency Awards are possible. These awards encourage FFA members to discover their passions in the agriculture industry and work toward successful future careers. You dedication to the students is so much appreciated. Again, thank you!

Jordan Pieschl Thank you for your continued support of my 4-H endeavors.

Without your continued support 4-H

Thank you so much for your sponsorship of BaconFest: The Other Fundraiser benefitting the Rehabilitation Institute of Kansas City (RIKC) at the Bacon Lover level.

We are pleased to announce that BaconFest raised over $90,000 and had 2000 people in attendance. This was our biggest and best event to-date!

Your support has helped make this possible. Thank you.

Jeanette Boucher Director of Marketing RIKC Thank you for your donations to the 2012 Ag Communications of Tomorrow/American Society of Biological and Agricultural Engineers Pancake Feed held April 21, 2012 during the K-State Open House.

The event was a success with each of the groups bringing in nearly $1,000 in profits. These funds will be used to fund trips as well as the networking and career development events. It would not be possible for our groups to have such a strong industry connection if it weren’t for your generous contributions.

Larry Erpleding ACT Advisor On behalf of our swine team, I want to wholeheartedly thank you for the donation to the KSU Swine Profitability Conference. Without your strong support, programs of the nature would not be possible.

Jim L. Nelssen Kansas State University

Pig Tales 11

Inspiring Consumers

Taste of Home Cooking Schools

KPA Offers Fall Online Coupon

This is the third year that your organization has played a part in the Fall Taste of Home Cooking Schools. This year your organization attended two fall cooking schools in Park City and Hutchinson.

Both events included a booth with pork samples, recipes and a slow cooker giveaway.

Special thanks goes to Marian Condray for volunteering to make these events a success. Looking to spend a little time promoting pork? The KPA office is always looking for additional volunteers. Contact Jodi for more information.

Offering coupons is nothing new to state pork association, but offering them online is. Beginning earlier this year, your organization began using an online coupon system to garner excitement around pork.

The coupon is made possible by KPA’s work with Blue Valley Technology and is distributed to consumers by email, shared by bloggers and promoted on KPA’s Facebook page. After signing up for the coupon, a coupon link is generated and emailed. The coupon prints with a seasonal pork recipe.

“The coupon really gets people excited and many times they’ll visit our Facebook page and tell us about a new recipe they tried.” stated Jodi Oleen, Director of Industry Relations at the KPA. The Fall online coupon offer began on November 15 and ran until December 4. The featured recipe was a Simply Saucy Pork Loin wrapped in bacon. 549 coupons were printed during the offer. KPA has been pleased with redemption rates in the past and is looking forward to these final numbers in early 2013.

Looking to sign up for coupons? Visit http://www. kspork.org/consumers/inspire-me/ and sign up for the Kansas Quick Bite email newsletter. The email newsletter now is delivered to over 4,000 general consumers throughout the state.

KPA Blog Featured in KANSAS! Magazine KPA’s blog inpursuitofpork.com was featured in the Winter People Edition of the KANSAS! Magazine recently.

The mention occured in an article written by Gloria Gale titled 20 Reasons We Love Kansas.

In the article Gale encouraged readers to visit the blog and search the state for the best in pork dining. “Get saucy and start hollering about your best bacon bits.” stated Gale.

12 Pig Tales •

Chef Alli and WIBW Team Up for a Porktastic Holiday

Above: Cover of the Winter issue of the KANSAS! Mag Below: A snapshot of inpursuitofpork.com.

WIBW, Chef Alli from Chef Alli’s Inc. and KPA are teaming up for a holiday like no other. In a promotion that began on November 7 and will run until December 27, Chef Alli will be hosting Porktastic Holiday Segments and Giveaways airing weekly on WIBW. The segments will encourage viewers to be inspired this holiday and try pork for family gatherings.

Each segment will include a seasonal recipe and a giveaway from the Kansas Pork Association to spark interest around cooking this holiday season. Recipes include: Bacon Wrapped Pork Chops, a Crown Roast, Bacon Wrapped Pork Loin, Chef Alli’s Perfect Ham Recipe, a Honey Rack of Pork and Pork Tenderloin Lollipops.

The segments will encourage proper pork cooking techniques and remind viewers to only cooking pork to a medium doneness of 145 degrees with a 3 minute rest.

WIBW is the leading television station out of Topeka with approximately 427,000 viewers.

We Care

KPA Pork Chop Open Held in Washington The Annual Pork Chop Open Golf Tournament was held Friday, September 14, at Cedar Hills Golf Course in Washington.

The tournament hosted 60 plus golf enthusiasts who are members of your association and those who love a good pork meal. Delicious pork snacks and a pork loin lunch were provided by Farmland and prepared by Frontier Farm Credit. Players were also given a shot to win $10,000 if they hit a hole-in-one on Hole 7. Unfortunately, no hole-in-one’s this year!

As always we appreciate and thank our sponsors for this event. If you see them around the state, make sure to thank them for supporting your industry!

Pig Tales 13

We Care

The Crowning Glory of the Holidays: A Pork Lover’s Guide

?

WHAT IS A CROWN ROAST?

?

Despite its highfalutin name, the crown roast is a simple, crowd-pleasing centerpiece consisting of two racks of pork arranged in the shape of—you guessed it—a crown! This elegant roast possesses an undeniable wow factor and pairs perfectly with a variety of festive flavors.

A ROAST BY ANY OTHER NAME

What’s in a crown roast? When broken down, this holiday favorite has a few other identities…

Baby back ribs

Pork rib chops

Center cut pork loin

A ROAST MADE TO ORDER This holiday show-stopper is actually easier (and more fun) to assemble than you might think.

Your retailer or a butcher can prepare a roast in a flash, but you may want to order it a week or two in advance. If you want to try it at home, here’s how it’s done:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Assemble your tools: You will need two racks of pork, a long, narrow knife, cotton twine and a barding needle to thread the racks together.

Make an indentation perpendicular to the bone of each rack, about to 2 inches from the end of the bone.

Trim away the meat between the incisions and the tips of the bones. The cut should be deep enough to expose the bones.

With a long, narrow knife, cut the rest of the meat away between the ribs. Leave about 2 inches of the bones exposed.

Make a 1-inch incision between every two chops. This will allow you to bend the chops into a ring later.

Shape the two roasts into a circle. Thread the needle and twine through the end chops in two places: below the exposed bones and just above the base of the chop. Secure the ties with a knot.

NOW YOU’RE READY TO ROAST! Liven up your holiday spread with some global flare by serving Italian-Herbed Crown Roast of Pork with Red Wine Pan Sauce. Try it with Sausage and Parmesan Dressing or your own favorite recipe. Follow these simple tips to pull off a flawless presentation.

Stuff

Roast

Rest

Serve

To help retain the crown shape, place an empty, washed tin in the center of the roast.

Cook the dressing in a separate dish to avoid overcooking. If you like, stuff the center of the roast once both are fully cooked for presentation and serving.

At 350°F, about 18 minutes per pound, until the internal temperature reaches 145°F.

For at least 10 minutes before serving. While your roast takes a breather, you can decorate the exposed bones with those paperfrills, or simply set the table.

The average crown roast can serve up to sixteen people, allowing one rib chop per person. For an impressive presentation, carve tableside. Serve with pan sauce and dressing.

STOP

Hungry for more?

14 Pig Tales •

Visit PorkBeInspired.com for 1,822 ways to get inspired in the kitchen.

Still cooking your pork to 160°? Stop!

For an extra-juicy roast, heat it to an internal temperature of 145°F with a minimum 3-minute rest.

Want to share your pork pride with friends?

We Care

Italian- Herbed Crown Roast of Pork Preheat oven to 350 degrees F. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.

Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Times Prep Time: 10 minutes Cook Time: 2 hours 45 min Ingredients 1 16-rib pork rib crown roast, (about 8 pounds) 2 tablespoons dried Italian herb blend Salt and pepper , to taste 3 cups chicken broth 1 cup dry red wine, preferably Italian 4 tablespoons unsalted butter, cut into 4 to 6 pieces 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Pig Tales 15

PIG TALES We Care

The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 ADDRESS SERVICE REQUESTED

“WE DELIVER THE MALE” When was the last time you got the Service and Quality you deserve from your boar stud?

—Family Farming Operation Since 1916 - Six Generation Family Business— —3 Days/Week Delivery - Personal Courier Service— —Ultra Remote KS Location - PRRSv FREE for more than 12 years—

At ZFI, we’re more than just another semen supplier. We realize that semen from genetically superior animals is of little value if it is not handled properly and delivered on time. That’s why we personally deliver our semen and maintain control of quality from our boar to your door.

877-ZFISTUD

Support the Association by becoming a member or advertising in Pig Tales!

Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

16 Pig Tales •

We Care

Pig Tales 17