(Des Moines) — October is Pork Month and pork producers want consumers to know there have been many improvements to the quality, taste and preparation of pork. Most recently, the U-S Department of Agriculture has lowered the acceptable temperature for cooking and preparing pork. Joyce Hoppes, consumer information director with the Iowa Pork Producers Association says no longer is pork needed to be over-cooked and end up being too dry. Today’s pork can be prepared at an internal temperature of 145 degrees.
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The pork industry recently changed their marketing slogan from “Pork…The Other White Meat” to “Be Inspired” and Hoppes says consumers and chefs alike, are being inspired to try pork as an entree item.
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Hoppes says today’s pork is leaner, tastier,and more nutritious than pork served just ten years ago. The National Pork Producers Council today praised the U.S. and Mexican governments for following through on resolving a trade dispute over trucking. Mexico today lifted tariffs on U.S. exports, including pork, and the U.S. government last week granted the first permit to a Mexican trucking firm to haul goods into the United States.
In a related story…
Yesterday, Mexico lifted tariffs on U.S. pork and other products entering the country as part of the deal resolving a trucking dispute with the U.S.
The U.S. government last week granted the first permit to a Mexican trucking firm to haul goods into the United States.
The National Pork Producers Council praised the U.S. and Mexican governments for following through on resolving the dispute.
