American pork is loved all over the world
For decades, American livestock breeders have deduced a special breed of pigs, achieving the highest quality meat.
Careful care of animals and their special diet give the meat an excellent taste.
The slaughter, cutting, freezing and packing of American pork is made according to modern technologies.
This ensures the safety and preservation of meat upon delivery even to the separated corners of the world.
Consumer nutritional trends have led to a significant reduction in the amount of fat and cholesterol in American pork.
Now pork tenderloin is as lean as chicken breast. At the same time, lean American pork remains juicy and tender after frying, and there is no waste during cutting and cooking.
The U.S. pork industry has had a 100 percent legislative checkoff program since 1986. Congress created the Pork Checkoff as part of The Pork Promotion, Research and Consumer Information Act of 1985. Pork producers had requested the legislation so they could take advantage of having all producers and importers participate in a checkoff program designed to strengthen the position of pork in the marketplace.
NEW Recipes from national pork board
Courtesy of the National Pork Board, Des Moines, Iowa.