Pork chops, pork roasts, holiday hams, and of course, bacon are just a few of the many delicious meats that come from Michigan pork. Pig farmers work hard each day to provide safe, nutritious food in a responsible manner.
Michigan Pork facts:
- Michigan pig farmers raise more than 1.18 million hogs a year
- Michigan is the 13th largest pork producing state in the nation
- Michigan’s pork industry contributes $500 million to the state’s economy annually
- Michigan is home to more than 2,000 pig farms, from very small farms, to farms that raise thousands of pigs per year
- Virtually all pig farms in Michigan are family-owned and have been in the same family for generations
- Over the past 50 years, pig farmers have reduced water use by 41%, land use by 78% and their carbon footprint by 35%
- The healthiest cuts of pork include loin roast, tenderloin, chop and Canadian-style bacon
- Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B6, phosphorous and protein
- Pork is a good source of zinc and potassium
- Pork tenderloin meets the guidelines for “extra lean,” having less than 5 grams of fat, 2 grams of saturated fat and 95 mg of cholesterol per serving
- We recommend people cook their pork the same way they like their steak. If you like steak pink, try cooking your pork to 145 degrees Fahrenheit, it will be a little pink inside, juicy and tender!
To learn more visit Michigan Pork Producers Association.
SIGN UP FOR EMAILS
SUBSCRIBE TO MICHIGAN EATS
Find recipes, expert advice and information on today’s hot topics in food. Subscribe to our monthly e-newsletter, MI Foodie News.
GET IN TOUCH
Michigan Ag Council
P.O. Box 30960
Lansing, MI 48909-8460
Interested in becoming a Michigan Ag Council partner?
Learn more about our sponsorship opportunities.
All Content Copyright © 2022 by the Michigan Ag Council