Pork Month 2022

A Salute to Our Pork Farmers

Thousands of Iowans Contribute to #Porktober22 Achievements

By Iowa Pork Producers Association

September

There are 147,000 Iowans working every day to make pork production in Iowa the envy of the world. Their jobs are spread over several sectors; farmers, of course, but also those who work in animal nutrition and health, transportation, equipment manufactur ing, meat processing, food safety, and retail.

The Iowa Pork Producers Association (IPPA) sa lutes all those Iowans during #Porktober22 (you may know it as October Pork Month). We know that each of you is doing your part to produce a safe, nutritious

pork product to feed the world.

Iowa is the country’s top pork-producing state. Again, that achievement is a testament to the work done by the women and men who work in the pork industry. If all 147,000 Iowans working to support the pork industry were aggregated into one place, they would create the state’s third largest city!

“October is a celebration of real stories, real farms, and the real way people feel when they enjoy the taste of pork and the way it brings them together,” says IPPA President Kevin Rasmussen of Goldfield.

“Pork is the leading animal protein for consumers

FARMERS’

across the globe, but our most important consumers will always be those here at home,” he says. “Porkto ber22 is when we highlight the people, the product, and in today’s climate, the sustainability successes by those in the pork industry.

Learn more about pork and Iowa’s pig farmers at www.IowaPork.org/Porktober22. There, you’ll find quick and affordable pork recipes, stories about Io wans who are part of the pork industry, as well as information about the sustainability of pork produc tion.

The basics of raising pigs

Many people subscribe to the notion that “everything is better with bacon.” Imagine being able to control the qual ity and flavor of pork products, and knowing just what went into producing delicious bacon?

In an era of growing uncertainty about commercially produced food, many agriculturally inclined people are raising livestock right on their proper ties, and small-scale pig farms can be a successful venture.

Despite pigs’ reputation as dirty animals, the animal resource PetHelp ful indicates they are actually one of the cleanest farm animals. Pigs tend to wallow in mud only if they do not have proper shade and a clean, steady water supply to regulate their body tempera ture. Furthermore, giving pigs plenty of space to roam will enable them to keep dry, clean and cool.

Pens should be large enough so pigs can sleep and eat on one end and use the other end for soiling. Pigs also are intelligent animals that will adapt to routine. This means it may be easier to care for pigs than some other farm ani mals.

Even though pigs can grow to be quite large, they do not need to live on

an expansive farm. Many pigs can live quite well on an acre if their pen and foraging areas are rotated periodically.

Data from the past 50 years shows that today’s pig farms use less land and other resources to produce one pound of pork, according to the National Pork Board. Therefore, raising pigs can be a sustainable undertaking.

According to Mother Earth News, when selecting pig breeds for a pig farm startup, these are popular as leanmeat producers and shouldn’t be hard to find: Yorkshire, Duroc-Jersey, Berk shire, Hampshire, Poland-China, Ches ter White and Tamworth. Choose sows (females) or barrows (castrated males) for the best-tasting meat. Also, keep in mind that pigs are social animals, and even though the average family will do just fine with one pig’s worth of meat, pigs do better if raised in pairs or more.

Pigs need a varied diet to thrive. Di ets should include grain, milk, fruits, vegetables, and greens from pasture. Experts suggest novices ask a veterinar ian or another pig farmer about feeding. A family garden or bartering with other families nearby for food materials can keep feeding costs minimal.

Many pigs can be butchered by the

Everything But the Oink

The hog is serving essential human needs everyday. From the safe and high-quality product on your plate to a medical lifesaving device and every thing in between.

No other animal provides a wider range of products than the hog. The amazing utility of the hog has motivat ed the saying, “We use everything but the oink.”

Co-Products Made From Pigs

Co-products from hogs play a vital though less visible role in maintaining and improving the quality of human life.

Thanks to innovative research and

new technologies, new and different co-products from hogs are constantly being developed. For example, hog heart valves are used to replace dam aged or diseased human heart values, and skin from hogs is used to treat se vere burn victims.

age of six or seven months. After pigs reach that age, they begin to grow quite large and become a much larger invest ment of time and money.

Pig farming can be a worthwhile

venture. More in-depth information on raising pigs is available at http://pork gateway.org/resource/introduction-toraising-pigs/.

Dinner’s done quickly with savory chops

More people are cooking at home in 2020, which makes this a great time to expand your cu linary repertoire with delicious meals that can feed the whole family. Experimenting with dif ferent flavors is easy when such flavors are paired with familiar favorites.

Pork chops are a staple in many households. This recipe for “Pork Chops With Mustard Sauce and Tarragon” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment), edited by Allie Lewis Clapp and Lygela Grace, gets a twist from a tangy mustard sauce, white wine and fresh herbs. Paired with a refreshing frisée salad, this meal

can go from kitchen to table in mere minutes.

Pork Chops With Mustard Sauce and Tarragon

Serves 4

3 tablespoons olive oil

4 boneless pork chops (1 inch thick; about 11⁄2 pounds total)

Kosher salt and black pepper

2 shallots, finely chopped

3⁄4 cup dry white wine

2 tablespoons heavy cream

1 tablespoon Dijon mustard

1 small head frisée, torn into pieces (about 4 cups)

1 lemon cut into wedges

1 tablespoon chopped fresh tarragon

Celebrate

Pork

Heat oven to 400 F. Heat 1 ta blespoon of the oil in a large skil let over medium-high heat. Sea son the pork with 1⁄2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed bak ing sheet and roast until cooked through, 5 to 7 minutes.

Meanwhile, add the shallots and 1 tablespoon of the remain ing oil to the skillet and cook, stirring frequently, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the cream and

simmer until the sauce just thick ens, about 1 minute more. Whisk in the mustard. In a large bowl, toss the frisée with the remaining tablespoon of oil. Serve with the pork, sauce and lemon wedges. Sprinkle the pork with the tar ragon.

Tip: If you don’t have heavy cream, sour cream will work. Af ter simmering the wine and shal lots, remove the skillet from the heat and whisk in the mustard and 2 tablespoons sour cream.

Scholarships Support Students Pursuing Pork Industry Careers

By Iowa Pork Producers Association Posted on September 28, 2022

Twenty-five college and university students re turned to school this fall with $39,000 in scholarships to help support their interest in pork industry careers. The scholarships were provided by the Iowa Pork Foundation; the family of the late Jim Ledger, a Wash ington County pig farmer; the Iowa Pork Producers Association (IPPA); and the Iowa Purebred Swine Council (IPSC).

Iowa Pork Foundation scholarships

The foundation awarded scholarships to 10 incom ing first-year students and eight returning students this year. It also managed other scholarships, includ ing the Jim Ledger Memorial Scholarship for students planning to return to production agriculture; and the Nelda Christian Graduate Fellowships, presented to one student in the Iowa State University (ISU) College of Agriculture and Life Sciences, and to one ISU Col lege of Veterinary Medicine student.

Incoming and returning undergraduate scholar ship recipients must be Iowa residents who maintain a 2.5 grade point average and major in an agriculturerelated field with an emphasis on swine production.

All recipients are listed by their hometowns.

First-year students each received $1,000: Atlantic — Paige Jensen, Northwest Missouri State University

Creston — Halle Evans, Iowa State University Danville — Britnie Helmick, Southeastern Com munity College

Goldfield — Emily Christensen, Ellsworth Com munity College

Keota — Drew Sieren, Kirkwood Community Col lege

Le Mars — Grant Schroeder, Iowa State University

Marathon — Clayton Ehlers, Dordt University

Oskaloosa — Trent Van Gilst, Dordt University

Pierson — Elle Ploeger, South Dakota State Uni versity

Villisca — Allie Sandin, Iowa State University

Returning students were awarded $2,000 each: Audubon — Grace Christensen, Iowa State Uni versity

Dubuque — Hannah Schiesl, Iowa State University Klemme — Brielle Smeby, Iowa State University Rock Rapids — Adam Knoblock, Iowa State Uni versity

Salem — Jacob Stukerjurgen, Iowa State University Sanborn — Paige Dagel, Briar Cliff University Walker — Isaac Wiley, Iowa State University Washington — Gracie Greiner, Iowa State Univer sity

The Jim Ledger Memorial Scholarship is $2,000: Crawfordsville — Jacob Eichelberger, Kirkwood Community College

Graduate fellowships are worth $3,000 each: Wesley — Jamie Studer, Iowa State University Arcadia, Ohio — Katyann Graham, Iowa State

University

Iowa Foundation for Agricultural Advancement (IFAA) scholarships

IFAA is a nonprofit organization dedicated to pro viding scholarships, financial awards, and incentives for college-bound Iowa youth seeking a post-second ary education in the area of agriculture.

IPPA and IPSC provided $5,000 in scholarship support through IFAA. These recipients, also listed below by their hometowns, have a strong background in swine projects and activities.

Recipients of $1,000 IPPA scholarships were:

Reinbeck — Emma Fleshner, North Iowa Area Community College

Rock Rapids — Adam Knoblock, Iowa State Uni versity

Recipients of $1,500 IPSC scholarships were: Columbus Junction — Tate Boysen, Iowa State University

Ogden — Ty Heeren, Des Moines Area Commu nity College

Whip up a meal for quick entertaining

Entertaining guests is a labor of love. Much effort goes into prepar ing a home for the arrival of friends and family, and that includes plan ning a menu that will accommo date as many people as possible.

Hosts and hostesses who are looking to take some of the work off of their plates can explore reci pes that are less labor-intensive. Slow cookers are the unsung heroes of the kitchen. While busy families often use them to prepare week night meals, slow cookers also can be used when cooking for crowds. In such instances, they free up time for party hosts to tackle other jobs. This recipe for “Sweet South ern Slow-Cooker Ham,” courtesy of the National Pork Board

Yummly, utilizes a fully cooked, store-bought ham and some sweet and savory accoutrements. The ham can be served on its own, or be used to create delicious sliders. Since it serves 12, it’s the perfect meal for a crowd.

Sweet Southern Slow-Cooker Ham

Serves 12

1 bone-in fully cooked ham (about 51⁄2 pounds)

1 cup apple cider

1⁄2 cup dark brown sugar

1⁄3 cup bourbon (preferably Kentucky)

1⁄4 cup honey

1⁄4 cup Dijon style mustard

4 sprigs fresh thyme

Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey, and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.

Cook on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on a cutting board. Pass the remain ing cooking liquid through a fine mesh sieve into a saucepan. Sim mer for 10 minutes or until slightly reduced. Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arrang ing on a platter. Serve warm or at room temperature.

Join Us In Saluting

Pork Producing

Bite into these facts about hot dogs

Hot dogs are the yin to the hamburger’s yang. Franks and burgers are a common pair at barbecues and ballparks, and rightfully so. Handheld, portable meals, they pack a convenient and flavorful punchy.

Few foods may seem as American as hot dogs. However, hot dogs are derivative of European sausag es. This fact and more can shed light on the humble hot dog, which is sure to find its way to a grill near

this summer.

• Mental Floss says it’s pretentious to consume a hot dog with utensils. Hot dog etiquette experts also insist adults should not top their hot dogs with ketch up, which they suggest is a topping strictly reserved for children.

• Hot dogs are often associated with New York City. However, hot dogs gained popularity across the country in the 20th century.

• Hot dogs are often called frankfurters. This refers to Frankfurt, Germany, where pork sausages similar to hot dogs are believed to have originated.

• Hot dogs were given their name by cartoonist Tad Dorgan. He observed a vendor selling “hot dachs

hund sausage dogs” during a baseball game at New York City’s Polo Grounds. As legend has it, Dorgan couldn’t spell the name of the dog, instead writing only “hot dogs.” The name eventually caught on.

• Despite several jokes as well as speculation re garding what hot dogs contain, hot dogs are cured and cooked sausages that contain mainly pork, beef, chicken, and turkey. The meats come from the muscle of the animals. If a product contains organ meats, it must be declared on the packaging.

• In 1867, Charles Feltman made a cart with a stove on it, which he used to boil sausages. The cart also had compartments to keep buns fresh. Carts that sell hot dogs on the street are now seen in cities across the country.

• Hot dogs are a NASA-approved food for astro nauts.

• While hot dogs are sold at many venues, data indicates that the popular convenience store chain 7-Eleven sells the most grilled hot dogs in North America, with 100 million sold annually.

• Relish, sauerkraut and even ketchup are popu

lar hot dog toppings. But mustard is by far the most popular.

• Why are there typically 10 hot dogs per pack and only eight buns per bag? When hot dogs were first introduced, they were sold at varying quantities at the butcher shop. Hot dogs were eventually standardized to packages of 10, but buns are baked in clusters of four in popular pans designed to hold eight rolls.

Hot dogs are a summertime staple that have an in teresting and extensive history.

Iowa Pork Industry Facts:

On the Farm

Iowa is the number one pork producing state in the U.S. and the top state for pork exports.*

Nearly one-third of the nation’s hogs are raised in Iowa.

Iowa has more than 5,400 pig farms.

There are pig farmers in every Iowa county. The top five Iowa counties for pig production are Wash ington, Sioux, Lyon, Hamilton and Plymouth.

Iowa producers marketed almost 48 million hogs in 2018.

At any one time, there are approximately 24 mil lion pigs being raised in Iowa.

The Economic Contribution

As of 2019, 147,105 jobs were associated with the Iowa pork industry.*

One in nearly 10 working Iowans has a job tied to the pork industry.*

Exports of pork from Iowa totaled more than $2.1 billion in 2018.

In 2019, Japan, Mexico, China, Canada, and South Korea were the leading value export markets for Iowa

pork. The largest export markets by volume were Mexico, China, Japan, Canada and South Korea.*

Hog production contributed $13.1 billion to the state economy in 2015.*

The pork industry contributed $40.8 billion in sales in 2019.*

Pork slaughtering and processing facilities gener ated 66% of the sales, hog production generates 34% of sales.*

From wean to 270 lbs., a pig eats approximately 12 bu. of corn and 2.5 bu. of soybeans.

During the year, Iowa pigs will eat corn from 22% of Iowa corn acres and 23% of Iowa soybean acres.

The Sustainability Side of Pork

Livestock production in Iowa supplies about 25% of Iowa’s cropland fertilizer needs

Pork sustainability keeps improving. When com pared to 1960, the use of natural resources per pound of pork produced has been reduced significantly.

Nearly 76% less land is used, 25% less water, and 7% less energy. In all, that shrinks the carbon footprint by nearly 8%.***

* Source: Decision Innovation Solutions 2020 Economic Contribution Study.

2020 Iowa Pork Economic Contribution info graphic (page 4)

**Source: U.S. Meat Export Federation 2018 Pork Export Statistics

***Source: A Retrospective Assessment of U.S. Pork Production: 1960 to 2015, University of Arkan sas, 2018.