Pig Tales 1

KPA Public Policy HandbookA Year In Review

PIG TALESThe Official Publication of the Kansas Pork Industry

Issue 5 2011

Pig Tales • 2

We Care

Roast Pork with Sweet Potatoes, Pears & Rosemary

Drizzled with cider sauce, this Pork Roast with Sweet Potatoes, Pears and Rosemary is the perfect centerpiece for your next get-together. Discover your next inspired idea at PorkBeInspired.com

©2011 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program. PorkBeInspired.comKPAKPA

Pig Tales 3

We Care

ON THE COVER

I s s u e 54 PRESIDENT’S COLUMNKPA Public Policy Handbook

6 RECENT EVENTSBoard Meeting and Swine Day

8 THANK YOUKPA Involvement

2011 YEAR IN REVIEW INSERT

10 KPA GRILLS AT GAMEKPA grills at KSU vs Mizzou Game

11 USMEF2011 Updates

12 WENDELL MOYER GRANTEnrichment Grant Announced

13 CROWNING GLORY A Pork Lover’s Guide to the Crown Roast

In the holiday spirit? Try this Italian-Hearbed Crown Roast of pork for a meal sure to impress. Recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.

Pig TalesThe Official Publication of

the Kansas Pork IndustryIssue 5

President-CEOTim Stroda

kpa@kspork.org

Director of Industry Relations Jodi Oleen

jodio@kspork.org

2011 KPA BOARD OF DIRECTORSChAIRmAn: Kent Condray – Clifton

Jim Crane-- LiberalKevin Deniston-- Scott City

Thomas Frederick – HugotonDaniel Gerety-- Seneca

Alan Haverkamp – BernJerry Morris-- Sedgwick

Michael Springer – SycamoreRon Suther – Blaine

Jim Nelssen – Kansas State University

2011 KPPC BOARD OF DIRECTORSChAIRmAn: Michael Springer- Sycamore

Kent Condray – CliftonAlan Haverkamp – Bern

Pete Sherlock- Washington

Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork

Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the

right to edit or refuse all materials.

The KPA does not guarantee or endorse the performance of any products or services

advertised within the publication.

All Pig Tales inquires should be directed to the editors at:

Kansas Pork Association2601Farm Bureau Road

Manhattan, KS 66502Phone 785-776-0442

Fax 785-776-9897

Web site: www.kspork.org

Stay connected search kansaspork

Pig Tales • 4

We Care

Presidents Column by Tim Stroda

I hope you enjoy the 2011 Review which is inserted in this issue. It shows the highlights of the year’s efforts by your volunteer leaders and the staff to represent your industry in a positive manner.

Please note that all members of the Kansas Pork As-sociation are invited to attend the KPA Annual Meeting to be held Monday, February 20, 2012, beginning at 1:00 p.m. at the Senate Suites, 900 SW Tyler in Topeka.

Please review the 2011 KPA Policy Handbook. This document is used as a guide for your producer leadership and staff. It will be approved with any changes at the upcoming annual meeting. If you have suggestions for changes, please contact the KPA office.

Three positions on the Kansas Pork Association Executive Board will be elected during the KPA Annual Meeting. Each position serves a three-year term. Any KPA member may run for an Executive Board position.For applications contact the KPA office at 785-776-0442.

Following the KPA Annual Meeting, the KPA will host its annual Legislative Reception from 5 to 7 p.m. Members are encouraged to attend. Please RSVP by February 13.

Protect Your Farm

Environment and ConservationKPA believes that all pork producers have a responsi-

bility to manage their operations to successfully ensure a healthy environment for themselves, their employees, their neighbors and their animals. KPA believes pork producers who demonstrate adoption and use of general-ly-accepted environmental procedures should be afford-ed legal protection. We believe statutes and regulations should be based on sound, scientific research. Best Management Practices

KPA will provide education to policymakers and regu-lators about the economics of hog production and agri-cultural practices as they relate to environmental rules. KPA will advocate regulatory options and Best Manage-ment Practice’s (BMP’s) that are practical, economical, and scientifically-based.Environmental Assistance Programs

KPA will work to expand and further develop the cost-share and incentive programs that currently exist (such as EQIP and CSP) and/or work to establish addi-tional programs to better enable pork producers to utilize new technologies. KPA encourages aggressive efforts to ensure that pork producers receive an equitable share of the environmental assistance funds.Nutrient Management

KPA will work with KDHE, KDA and NRCS to utilize sound science and available agronomic informa-tion to develop Nutrient Management Plans. The KPA strongly advocates the use of one plan to satisfy the requirements of all regulatory agencies.Food Safety

The KPA urges Kansas pork producers to register their premises as soon as possible with the national premises registration system. This will allow animal health of-ficials to rapidly trace the movements of an animal, or group of swine, to the herd of origin during an animal health emergency. Research and ProductionAnimal Health

KPA will advocate for increased research funding for animal health issues. This funding should support research to be completed by USDA and Land Grant Universities. KPA strongly supports and appreciates the work being undertaken on swine-related diseases at

KPA Public Policy Handbook 2011

Pig Tales 5

We Care

Kansas State University. Examples include circovirus and PRRS.Biotechnology

KPA believes that Kansas producers and consumers have much to gain through the scientific advances of bio-technology. With these new tools, producers can improve the quality and nutritional value of meat animals. In addition, many offer increased production efficiency, animal well-being and food safety. Feral Swine

The KPA supports efforts to control and ultimately eradicate feral swine in Kansas. KPA will advocate for state and federal support for this task. Research

KPA urges Congress to strongly support federal fund-ing for public research in food, agriculture, and the envi-ronment that have significant benefits for consumers, the public and the pork producers. KPA strongly supports and encourages full funding for Kansas State Univer-sity’s Colleges of Agriculture and Veterinary Medicine.Security / Biosecurity

KPA supports educational activities to ensure state agencies with inspection duties understand the threat posed to swine operations by any deviation from the facility biosecurity protocol. KPA strongly urges all pork producers to file a biosecurity protocol with all potential visitors to the farm.Welfare

KPA advocates the humane treatment of swine and supports scientific research on swine care. KPA will provide scientific and technical support to aggressively address animal welfare issues and will work with other compatible organizations to enhance the image of mod-ern agriculture. KPA believes that hogs have a role in meeting humans’ nutritional and medical needs. Further-more, KPA will strongly resist any effort to adopt animal rights-inspired regulations or legislation that is not based on well-established science.General Agricultural IssuesCheckoff

KPA believes that all contract growers should be included as eligible producers in any future survey con-ducted by AMS.

If USDA finds it necessary to conduct a survey on the

Pork Checkoff in the future, KPA strongly encourages the following process be included:

• Individuals must provide verification of hogs sold and checkoff paid prior to participation in a sur-vey.

• Young people involved in 4-H and FFA swine projects be included in the producer count used to cal-culate the required number of signatures for the pork checkoff survey and referendum.

• Once the survey date is announced, only those who have sold animals and have paid into the check-off program within the last 12 months preceding the announcement date will be eligible to participate in a survey and referendum.

• USDA shall provide safeguards to ensure that an eligible individual participates only once in the survey and referendum process.

• Provide adequate training to ensure that all veri-fiers fully understand and enforce survey and referen-dum guidelines uniformly.

CoalitionsKPA will work together with selected commodity

groups and agricultural organizations that have ties to the livestock industry, food processors, the retail sec-tor (including grocers, restaurants and foodservice) to develop strategies, action steps, and a plan of work that would address issues affecting the future viability of the pork industry in a proactive manner.Biofuels

As production of subsidized biofuels has increased competition for feed grains, KPA supports solutions for providing livestock owners with a level playing field.Immigration

KPA encourages policy initiatives by the US govern-ment to streamline immigration and foreign guest worker regulation.Livestock Industry Structure

The KPA supports all sizes and structures of pork-producing operations without discrimination. The KPA opposes any state or federal mandates that would limit or lessen the avenues for producers to create business structures that encourage cooperation among entities or individuals. The KPA opposes any state moratoriums on new or expanded livestock facilities.

KPA Public Policy Handbook 2011

Pig Tales • 6

We CareKPA Holds Board Meeting

Board members of the Kansas Pork Association gathered together November 17 in Manhattan for board meetings following the K-State Swine Day.

Items that were addressed included 2011 review of programs, 2012 budgeting, a review of ongoing pro-grams, an overview of legislative issues and a Kansas GOLD, Inc. business meeting.

Swine Day Held November 17

Producers, students and industry members packed themselves into a full house at the KSU Alumni Center on Thursday, November 17th for the 2011

K-State Swine Day. As expected, the day consisted of attendees listening to some of the brightest minds within the pork industry presenting about current re-search findings and industry trends.

The morning included a presentation by Dr. Steve Henry, Dr. Lisa Tokach and Dr. Megan Potter from the Abilene Animal Hospital on “Failure to Thrive: The Effect of Vitamin D at Processing.”

The afternoon program featured a presentation on “Global Grain and Livestock Outlook: How It Will Impact You,” presented by Joe Kerns, Risk Assessment and Management, Ames, Iowa.

The K-State Swine Team also discussed practical application of the latest K-State swine research to help improve net return of swine businesses and present breakthroughs in some novel areas. The technology trade show featured industry partners exhibiting the lat-est products and services for your business.

The day concluded with the ice cream reception. For more information on Swine Day or for a summary of research presented by Kansas State University Agricul-tural Experiment Station and Cooperative Extension Service visit www.KSUswine.org or contact Jim Nels-sen at jnelssen@ksu.edu.

For more pictures of 2011 K-State Swine Day visit our Facebook page and thank you KSU for another excellent Swine Day!

Pictured clockwise: Dr. Ken Odde welcomes the full room to the 2011 K-State Swine Day and gives a special thank you to the KSU Swine Farm Crew.. Joe Kerns, Risk Assessment and Management presents on 2012 grain and livestock outlooks. Dr. Bill Brown and Dr. Pete Sherlock take a moment to catch up at the technology trade show.

Pig Tales 7

Inspiring Consumers

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Pig Tales • 8

Inspiring Consumers

Your association works within com-munities, classrooms and organizations. These are a few thank you’s recieved over the last year.

On behalf of the entire Western Kansas Dietetics Association, we would like to thank the Kansas Pork Association for sponsoring the Pork and Cork at our September 17 WKDA Revitalization Meeting in Garden City, KS.

The event went off without a hitch, and a fabulous time was had by all. Thank you again for your continued support of the dietetics profession in Kansas and spe-cifically for helping coordinate such a fun even for the Western Kansas District.

Sincerely, Kelly Chanay and Kirsten AngellWKDA Revitalization Co-Chairs

The 2011 KSU Swine Day was a huge success! This year we had over 400 pork producers, allied industry representatives, K-State faculty, staff and students regis-tered.

We would like to take the opportunity to thank you

for sponsoring a commercial exhibit at Swine Day. With your help, Swine Day was one of he “Best Ever” pro-grams offered to the Kansas swine industry. Next year’s KSU Swine Day will be held November 15, 2012, at the Alumni Center. We hope you will plan to join us again.

Thanks again for your continued support of KSU Swine Day.

Sincerely, Jim L. NelssenExtension Specialist, Swine

I am so excited to be named Stevens County’s 4-H Swine Champion. This was my 4th year in the swine project. I learned a lot about dressed weight and carcass yields this year. Thank you for sponsoring my project pin. I am looking forward to another year in the swine project. Next year I plan to donate one of my pigs to the local food pantry.

Sincerely,Megan NewlonHugoton, KS

Your contribution to the 2011 Swine Classic in Man-hattan was greatly appreciated. Without your support, this event could not happen.

Thanks again!Blake and Shelby HolmsLebo, KS

We thank the Kansas Pork Association for its sup-port of the Reciprocal Meat Conference held at K-State June 19-22. Your sponsorship of the “reciprocation ses-sion” on “retail food safety- current practices and chal-lenges” was greatly appreciated. A large KPA sponsor-ship sign was posted at the reciprocation session.

You might be interested to know that an attendance record was set for this RMC! Cargill was a great cohost and they became the first “diamond” sustaining partner of the American Meat Science Association. There were seven K-Staters invited speakers for the conference, and at least that many who had previous K-State con-nections. Melvin Hunt received the International Award and gave a keynote address: Melissa Weber (my PhD student) won the PhD poster competition; Alenx Olson received one of the seven undergraduate achievement awards; John Unruh will be RMC Chairman for next year; Schott Eilert and Ann Brackenridge from Cargill (with adjunct faculty positions at K-State) were elected to the American Meat Science Association Board. Dr.

Pig Tales 9

Inspiring Consumers Ken Odde was a great supporter for us hosting the RMC.

We greatly appreciate the support of the RAAA, KSA, KRAA, and KSA of the RMC. Thanks.

Sincerely, Michael E. DikemanProfessor, Kansas State University

Thank you for supporting our Agriculture Safety Day!

Scared Heard Grade School3rd and 4th GradesPlainville, KS

I would like to thank you for sponsoring the Swine Proficiency Award that I received at the Northeast FFA Banquet. I am very honored to have received this district award.

Thank you again for sponsoring the FFA program.Levi LehmRuhlHiawatha, KS

I have enjoyed and gained so many valuable experi-ences for FFA. People like you that are involved with FFA make a difference to kids all over. I would like to thank you for your sponsorship of my proficiency area. I was excited to find out my swine proficiency excelled to the state level. Without your sponsorship this would not have been possible.

Thank you again.Sincerely, Nathan DossHollenberg, KS

Thank you so much for all your efforts in pulling together the producer panel for the Kansas Nutrition Council Conference.

Dr. Sherlock was a great panel member and we learned from his expertise.

Donna KeyseryKansas Nutrition Council Program Chair

The Alpha Omega Chapter of Sigma Alpha at Kan-sas State University would like to thank you for your generous contribution to our “Give Thanks to Agricul-ture” event held on Thursday, March 31st. Our organiza-tion handed out information in and around the K-State Union from 9 am- 3pm and handed out information to

over 300 students and visitors. Our event, sponsored by several local livestock and commodity groups such as yours, was part of a larger, nationwide campaign backed by AgFacts, Inc. As a KSU campus organization, we home to coordinate more events like this one in the future!

Alpha Omega Chapter of Sigma AlphaKansas State University

Thank you for awarding me with this year’s Wendell Moyer Scholarship. I have greatly enjoyed my time here at Kansas State University and was very grati-fied when I was selected. I appreciate your support of agricultural education and the pork industry.

Sincerely,Alexandra RathKansas State University

On behalf of the students in agricultural communi-cations and journalism, we extend a big thank you for the contribution to support our major fund-raiser. The K-State Open House Pancake and Sausage Feed. Funds raised from this event allow our students to travel to professional development meetings and participate in national communications contests. Some students would not be able to attend these educational experiences with-out this support.

We will be pleased to display your organizations name as a donor throughout the Open House event.

Thank you for your generous support.Sincerely,Lary Erpelding and Megan BroukKansas State University

Thank you for presenting a lesson on pork at the 32nd Annual Tasting Luncheon in Pottawatomie County. Everyone had wonderful comments about your presenta-tion.

On behalf of the Tasting Luncheon Committee, Thank you,Jill Deters

Thanks so much for sharing your time and infor-mation with us. I am excited to try out your new recipe ideas!

Thanks again,Kari TuryburyWichita Dietetics Association

Pig Tales • 10

Inspiring ConsumersUSMEF UpdatesJapan Creates Premium Positioning for Chilled U.S. Pork

A side-by-side taste challenge at a leading Tokyo hotel produced surprising results for a group of Japanese consumers who were given a chance recently to compare premium-branded U.S. chilled pork with domestic pork.

“What is Premium American Pork?” was a unique event at the Oriental Hotel Tokyo Bay because it fea-tured 100 consumers invited through hotel advertizing and via the U.S. Meat Exporter Federation’s (USMEF) Japan website, some of whom were tasting premium-branded U.S. pork for the first time. They were joined by representatives of a leading Japanese importer, who were able to hear the reactions of Japanese consumers firsthand.

One consumer commented after hearing the USMEF presentation that she “understood that U.S. pork is rea-sonably priced because of lower feed prices in the U.S. and that U.S. producers are very careful and strict about safety and quality control.”

To help break through some of the brand clutter, USMEF-Japan recently initiated an online campaign to invite consumers to vote for their favorite brand of U.S. chilled pork. The campaign is off to a fast start – draw-ing more than 10,000 voters in the first two weeks. Each of 200 lucky winners selected in a drawing at the end of the six-week promotion will receive 500 g of U.S. branded pork.

Other elements of the USMEF chilled branded pork campaign include promotions at retail and foodservice, as well as bringing visiting teams of Japanese pork im-porters to the United States to visit production facilities and farms. The Oriental Hotel event is one of a series of partnerships USMEF has developed with high-end ho-tels to feature U.S. pork on their menus and elevate the product’s image to encourage usage in other foodservice settings.

At the conclusion of the Oriental Hotel event, US-MEF surveyed the participants. Prior to the event, 90 percent of the consumers did not know that U.S. pork was available in more than one brand. By the end of the day, 92 percent expressed their desire to purchase U.S. branded pork products.

Japan continues to be the highest value market for U.S. pork exports. Through the first nine months of

2011, U.S. pork exports to Japan stand at 367,042 metric tons (809.2 million pounds) valued at $1.4 billion, increases of 14 percent in volume and 18 percent in value over 2010. Japan accounts for 22.6 percent of the volume and 33 percent of the value of all U.S. pork exports this year.

International Chefs Show Love for American Pork Butt

While the U.S. pork butt is considered an undervalued cut in this country, it received royal treatment from a group of international visitors early in Novermber who unveiled a delicious variety of recipes and presenta-tions for an appreciative audience of several hundred attendees at the U.S. Meat Export Federation (USMEF)

Strategic Planning Conference in Tucson. Chefs from the British Virgin Islands, China and

South Korea were joined by a recipe contest winner from Japan for a demonstration of their unique approaches to the pork CT (cellar-trimmed) butt, and the crowd voted its approval by enjoying seconds – and sometimes third helpings – while making the rounds of the internation-ally themed food stations.

The pork butt recipe representing Japan was created through a consumer recipe contest – “Mom’s Homemade Recipe Using U.S. Pork Butt” – that attracted more than 1,000 entries. The winner, Tokyo homemaker Kaori Ishi-bashi, adapted a traditional Japanese recipe that typically would utilize eel. However, since eel is high in fat, she substituted pork butt, which is lower in fat and calories and higher in protein and vitamin B-12.

As one of the top volume export items in Asian markets, the pork butt has been a significant contribu-tor to the record pace U.S. pork exports are maintaining this year. Overall, exports through the first eight months of 2011 are up 16 percent in volume over 2010 to 3.2 billion pounds valued at $3.8 billion – an increase of 23 percent in value.

Pig Tales 11

Inspiring Consumers KPA Grills at KSUvs Missouri Game

The Kansas Pork Association teamed up with the National Pork Board and Kansas State Athletics on a grilling promotion before the KSU vs. Missouri football game on Saturday, October 8.

The Pork Board’s “We Care” trailer served over 300 lbs. of pork loin and hundreds of recipe brochures were handed out, just outside the southeast gate to the sta-dium.

“The promotion was designed to bring consumers and producers together,” stated Tim Stroda, CEO of KPA. “This venue does a great job to showcase our industry’s commitment to producing a healthy and nutritious prod-uct.”

While at the promotion, volunteers also handed out recipes brochures, talked with consumers about pork’s new cooking temperature of 145 degrees and distributed pork samples to tailgates in various parking lots.

Producers who were willing to help with the pro-motion got a game ticket and watched as the Wildcats pulled off their 5th win of the season. KPA would like to sincerely thank the many volunteers that worked the event and Seaboard Foods for supplying the pork loin.

Volunteers from left to right- Tim Stroda- KPA CEO/President, Lex Deal, Evan Jones, Brad Jones, Pete Sherlock, Kent Condray, Laura Con-dray, Damon Ginther, Ronda Haverkamp, Dylan Ginther, Alan Haverkamp, Marian Condray, Kristin Haverkamp & Laura Mazzoni.

Pig Tales • 12

Inspiring Consumers

The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Hav-ing a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply:

• Producer must have all site status paperwork completed.• Rebate amount may not equal more than the total assessment cost.• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442with questions or to see if funds are still available.

PQA PLUS SITE STATUS REBATE PROGRAM

Please work with your PQA Plus advisor to complete the form below.Then, detach and mail to the address on the form.

Name of producer: ___________________________________________Farm name: ________________________________________________Organization (if contract grower): ________________________________Mailing Address: ___________________________________________________________________________________________________________________________________________________________________Premise ID# or PQA Plus number ________________________________Phone: _____________________________________________________E-mail:______________________________________________________

FOR ADVISOR USE ONLYDate of assessment: ____/____/______ Total assessment cost: $__________PQA Plus Advisor (Print) ______________________________ (signature) _____________________PQA Plus Advisor phone: ____________________

Please return form and a copy of PQA Plus site

assesment certificate to:Kansas Pork Assocition

PQA Plus Rebate Program2601 Farm Bureau Road

Manhattan, KS 66502

Pig Tales 13

Inspiring Consumers

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Wendell Moyer Student Enrichment Grant Announced

In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement Association. Their purpose was to work together to make their busi-ness more profitable while keeping the swine industry healthy and flourishing statewide. The Kansas Pork As-sociation is working every day to achieve this same goal.

One of the most effective ways that the Kansas Pork Association can make our industry more profitable and to keep it flourishing is to encourage our youth to be a part of it. The Wendell Moyer Enrichment grant was developed to do just this.

Current Kansas State University students who have completed between 25 and 100 credit hours are eligible to apply for a $1,000 scholarship by completing this form by January 27, 2012, and sending it to the Kansas Pork Association office.

The KPA would like to again congratulate Alexandra Rath, the recipient of the 2011 Wendell Moyer Scholar-ship and thank all of our applicants for demonstrating an interest in the 2011 Wendell Moyer Scholarship.

While previous winners of any Wendell Moyer Stu-dent Enrichment Grants are ineligible to apply. Those that applied last year are encourage you to reapply this year. When reapplying please be sure to focus on your past, present and future involvement in the swine industry. For additional information or to have the grant application form sent to you, contact the KPA office.

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Inspiring Consumers

Step 3

Trim away the meat betweenthe incisions and the tips of the bones. The cut should be deep enough to expose the bones.

Step 4

With a long, narrow knife, cutthe rest of the meat away between the ribs. Leave about2 inches of the bones exposed.

Step 5

Make a 1-inch incision between every two chops. This will allow you to bend the chops into a ring later.

Step 6

Shape the two roasts into acircle. Thread the needle and twine through the end chops in two places: below the exposed bones and just above the baseof the chop. Secure the tieswith a knot.

Pork rib chopsBaby back ribs Center cut pork loin

Despite its highfalutin name, the crown roastis a simple, crowd-pleasing centerpiece con-sisting of two racks of pork arranged in theshape of—you guessed it—a crown! This elegantroast possesses an undeniable wow factor and pairs perfectly with a variety of festive flavors.

WHAT IS A CROWN ROAST??

What’s in a crown roast? When broken down, this holiday favoritehas a few other identities…

A ROAST BY ANY OTHER NAME?

To help retain the crown shape, place anempty, washed tin in the center of the roast.Cook the dressing in a separate dish to avoidovercooking. If you like, stuff the center ofthe roast once both are fully cooked forpresentation and serving.

At 350°F, about 18 minutes per pound, untilthe internal temperature reaches 145°F.

For at least 10 minutes before serving. Whileyour roast takes a breather, you can decoratethe exposed bones with those paperfrills, orsimply set the table.

Stuff Roast Rest Serve

The average crown roast can serve up tosixteen people, allowing one rib chop perperson. For an impressive presentation,carve tableside. Serve with pan sauceand dressing.

NOW YOU’RE READY TO ROAST!

Want to share your pork pride with friends?

Hungry for more?Visit PorkBeInspired.com for 1,822 ways to get inspired in the kitchen.

Still cooking your pork to 160°? Stop!For an extra-juicy roast, heat it to aninternal temperature of 145°F with aminimum 3-minute rest.

STOP

The Crowning Gloryof the Holidays:A Pork Lover’s Guide

This holiday show-stopper is actually easier (and more fun) to assemble than you might think. Your retailer or a butcher can prepare a roast in a flash, but you may want to order it a week or

two in advance. If you want to try it at home, here’s how it’s done:

Liven up your holiday spread with some global flare by serving Italian-Herbed Crown Roast of Pork with Red Wine Pan Sauce. Try it with Sausage and Parmesan Dressing or your own favorite recipe. Follow these simple tips to pull off a flawless presentation.

Step 2

Make an indentation perpendic-ular to the bone of each rack, about to 2 inches from theend of the bone.

Step 1

Assemble your tools: You will need two racks of pork, a long, narrow knife, cotton twine anda barding needle to thread the racks together.

A ROAST MADE TO ORDER

Pig Tales 15

Inspiring Consumers

Preheat oven to 350 degrees F. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.Meanwhile, drain roasting pan and discard liq-uids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Italian- Herbed Crown Roast of Pork

1 16-rib pork rib crown roast, (about 8 pounds)2 tablespoons dried Italian herb blend

Salt and pepper , to taste3 cups chicken broth

1 cup dry red wine, preferably Italian4 tablespoons unsalted butter, cut into 4 to 6 pieces

2 tablespoons cornstarch, dissolved in 2 tablespoons cold wate

Pig Tales • 16

We CareKansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

ADDRESS SERVICE REQUESTED

Support the Association by becoming a member or advertising in Pig Tales!Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

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At ZFI, we’re more than just another semen supplier. We realize that semen from genetically superior animals is of little value if it is not handled properly and delivered on time. That’s why we

personally deliver our semen and maintain control of quality from

our boar to your door.

—Family Farming Operation Since 1916 - Six Generation Family Business——3 Days/Week Delivery - Personal Courier Service—

—Ultra Remote KS Location - PRRSv FREE for more than 12 years—

877-ZFISTUD

Pig Tales 17

We Care