Did You Know?
Pork is the second most consumed protein in the world, just behind chicken! There are around 1,000 pork farms in Kansas, and pigs have been raised in America since 1539, when Hernando de Soto first brought them over.
Nutrition
Pork is packed with protein and essential nutrients, including thiamin, which helps the body produce energy. Choosing lean cuts like pork tenderloin, loin chops, loin roast, ham, and Canadian bacon can provide a healthy source of protein while keeping fat intake lower.
How Pork is Raised
Pigs start their life on the farm weighing around two to three pounds and grow to about 280 pounds in six to seven months. They are fed a diet of wheat, sorghum, corn, and soybeans, all of which are grown in Kansas!
Processing & Food Safety
Once pigs reach market weight, they are sent to state or federally inspected processing facilities to ensure the meat is safe to eat. Pork can be sold as fresh, cured, or uncured—curing helps preserve the meat and add flavor.
Cooking & Preparation
Cooking pork to the right temperature is important for both safety and flavor:
Whole cuts (chops, roasts, and loins) should be cooked to an internal temperature of 145°F.
Ground pork should be cooked to 160°F for safe consumption.
Pork is a versatile, nutrient-rich protein that plays an important role in Kansas agriculture and healthy eating. Whether you're cooking a pork chop, tenderloin, or ham, knowing how it’s raised and prepared helps you make smart choices at mealtime!
For more information on pork production and nutrition, visit Kansas State Department of Education | Child Nutrition & Wellness.