FOR IMMEDIATE RELEASE 

November 1, 2024 

Editors Note: Photo Attached  

PA Pork Producers Council Celebrates National Pork Month 

In celebration of National Pork Month, PA Pork had an action-packed October filled with events that brought together pork producers, consumers, and enthusiasts. From football festivities to BBQ competitions and educational seminars, these events showcased the importance of pork in Pennsylvania’s agricultural industry and beyond. 

Raise a Rib Football Game – September 28, 2024 

National Pork Month kicked off with the exciting Raise a Rib campaign at Penn State University’s September 28th home football game. Held during the pre-game tailgate party, eight teams competed in a lively pork cookoff. Fans were met during the half time show with words from our board President, Ben Barcovtch. During the half-time show they also introduced the winner, M.A.D. BBQ, from Elizabethtown, PA.  

Keystone Classic BBQ State Championship – October 5, 2024 

The Keystone Classic BBQ State Championship saw some of the best BBQ teams in Pennsylvania and beyond, competing for the top prize in the pork division. Held at the Pennsylvania Farm Show Complex in Harrisburg, this event drew BBQ enthusiasts from across the state. The pork division winner, Ain’t That Rich, impressed the judges with their masterful preparation. 

Bill Even, CEO of the National Pork Board, Visits Pennsylvania- October 17, 2024

PA Pork was honored to host Bill Even, CEO of the National Pork Board, for a visit to Pennsylvania. During his time in the state, Even toured local pork operations, met with Pennsylvania industry leaders, and attended the PPPC board meeting. His visit highlighted the continued partnership between Pennsylvania’s pork producers and the National Pork Board, strengthening the commitment to animal care, environmental stewardship, and innovation in the pork industry. 

Pork 101 at Penn State – October 29-31, 2024 

Capping off National Pork Month was Pork 101, a three-day educational event hosted by Penn State Extension at Penn State Universities Meat’s Lab. Held on October 29-31, this intensive seminar brought together interested individuals to explore key topics in pork production, meat science, and marketing. Pork 101 offers a unique hands-on experience, providing attendees with insights into producing and promoting high-quality pork products while enhancing their knowledge of the industry. PA Pork offered six scholarship opportunities for industry professionals and producers to attend this unique event.  

As National Pork Month concludes, PA Pork is proud to celebrate the dedication of Pennsylvania’s pork producers and the delicious, high-quality pork they provide. These events serve as a testament to the significant role pork plays in our state’s economy and food culture. 

For more information on the PA Pork Producers Council and how to get involved, please contact Courtney Gray, cgray@papork.com or visit www.whypapork.com.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

FOR IMMEDIATE RELEASE 

October 10, 2024 

Editors Note: Photo(s) Attached Suggested Caption: PPPC takes the center stage at the Penn State vs Illinois Football game.  

Cook-Off Season is in full Swing 

The Pennsylvania Pork Producers Council (PPPC) teamed up with Penn State Football for an exciting 3^rd Annual Fan Fest Rib Cookoff during the pre-game festivities at the Nittany Lions’ home game on September 28th. Eight competitive BBQ teams fired up their smokers, but it was M.A.D. BBQ from Elizabethtown, PA, that walked away with top honors. 

During the halftime show, PPPC President Ben Barcovtch had the privilege of presenting the championship trophy to the M.A.D. BBQ team on-field, celebrating their masterpiece in front of tens of thousands of Penn State fans. 

Throughout the day, PPPC engaged with visitors, sharing educational materials about the Pennsylvania pork industry while promoting the importance of pork in diets. A special thank you goes to Leidy’s Premium Meats for generously donating the ribs used in the contest, ensuring that all the teams had premium cuts to work with. 

In addition to the Fan Fest Rib Cookoff, the PPPC was proud to sponsor the pork category at the Keystone Classic BBQ State Championship, on October 5^th, in Harrisburg, PA. Congratulations to Smokecraft Modern BBQ from Arlington, VA for winning the Pork Ribs category and to Ain’t That Rich from Cherry Hill, NJ for taking home the top prize in the Pork category.  

To learn more about the PA Pork Producers Council visit www.whypapork.com or follow along on social media @whypapork.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

Fire up the grill: This is your sign to add pork to your next cookout

Summer is in full swing, and the zesty aroma of freshly barbecued meat fills the air. July is National Grilling Month, and what better way to celebrate Independence Day, pool parties, family reunions, and backyard get-togethers than with the taste of fresh, marinated meat? Beef, pork, chicken, seafood, and even some vegetables for our vegan friends all taste better served fresh from a well-tuned grill with your favorite seasonings, spices, rubs, and marinades.

Tired of basic burgers and hot dogs? With so many cuts of pork, you cannot go wrong with a barbecue featuring this versatile meat! Here are some top tips for your next grill day, focusing on the best types of pork and how to ensure it comes out as delicious as ever!

Best types of pork for grilling

• Ribs: From spare to baby back, ribs are a cookout classic that are easy to prepare and grill. Whether slow-cooked or grilled over high heat, marinade your choice in your favorite flavoring for a scrumptious serving!
• Pork belly: A delicious cut favored for its flavorful, fatty texture, pork belly pairs well with bold sauces and seasonings.
• Tenderloin: Easy to cook on high heat, pork tenderloin is a quick and tasty cut to throw on the grill.
• Pork blade: A popular cut from the shoulder, pork blade steak and pork blade chops are just a few fantastic choices for the grill, offering a range of thin and fatty ratios that create a juicy taste.

Pork grilling tips

• Clean pork thoroughly: Cover your meat with vegetable oil or a nonstick spray to prevent sticking to the grate.
• Use appropriate utensils: Avoid sharp utensils that can slice the pork when flipping to prevent the juices from escaping. Instead, use tongs or spatulas.
• Flip on cooler areas: Flip the pork on a cooler area of the grill to prevent burning.
• Time your sauces: Many store-bought, sugar-based barbecue sauces burn quickly when applied early, so add them later in the cooking process to get the best flavor.

Safety tips for grilling pork

• Avoid cross-contamination: Separate raw meat, poultry, seafood, and eggs from other foods. Use one cutting board for fresh produce and a separate one for raw meat.
• Cook to a safe internal temperature: Use a meat thermometer to ensure your pork reaches a minimum of 145°F, followed by a 3-minute rest period before eating.
• Refrigerate promptly: Leaving meat out for long periods can cause illnesses, so refrigerate within two hours.

Happy grilling!

Explore the different cuts of pork, discover delicious recipes, and see how PA Pork Producers Council raises high-quality pigs that satisfy safety standards at www.whypapork.com

FOR IMMEDIATE RELEASE

April 24, 2024

Editors Note:

PA Pork Producers Council Release New Strategic Plan

In December 2023, the Pennsylvania Pork Producers Council initiated a strategic planning process to establish the strategic direction of the Council during the period of 2024 to 2027. A Strategic Planning Task Force of eleven industry leaders was convened. Roots and Legacies Consulting, a third-party firm, was contracted to facilitate stakeholder engagement and guide the Task Force through a strategic planning process with steps including discovery, design, adoptions, and continuous improvement with accountability.

During the discovery phase, outreach was conducted to identify and explore stakeholder priorities. Stakeholders for the Council were invited to complete a survey and interviews were conducted.

1. Interviews included industry leaders representing specific segments (independent, show pig, niche, packer/processor), allied industry, extension/university leaders, and current and past council members.

The design phase consisted of an in-person meeting in February 2024. A representative Task Force met in Harrisburg, PA. During this portion of the process, task force participants reviewed stakeholder input collected through the survey and interviews. They discussed strengths and opportunities for the organizations and developed a purpose statement for the organization. In addition, they confirmed three foundational pillars for the strategic work of the association and developed draft strategic imperatives for each foundational pillar.

The new purpose statement for PPPC is: To create a sustainable future for the PA Pork industry by leveraging producer Checkoff investment through meaningful research, education, and promotion.

With the foundational pillars being: Organizational Effectiveness, Promotion and Producer Sustainability.

The PA staff leader established action items, timelines, and metrics for each strategic imperative. The strategic plan was presented to the Council in April 2024. For more information on the PA Pork Producers Council and how to get involved, please contact Courtney Gray, cgray@papork.com or visit www.papork.com.

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market.