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 while protecting the environment.
Michigan Pork facts:
- Michigan pig farmers raise more than 2 million market 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
- A study released by the USDA in 2006 reveals that six common cuts of fresh pork are leaner today than they were 15 years ago
- Many cuts of pork are as lean as skinless chicken
- Pork cuts recommended for the health conscious 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.
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