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

Nutrition:

  • 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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Michigan Ag Council
P.O. Box 30960
Lansing, MI 48909-8460

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