Minnesota State Spring Barrow Show 2019

– 75TH ANNUAL –

MINNESOTA STATE

SPRING BARROW SHOW Tuesday, January 29, 2019

UESDAY, PAGE JANUARY 2 | BARROW 29, 2019 SHOW | TUESDAY, JANUARY 29, 2019

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Yearly State Spring Barrow FROM PORK TO FORK Show returns to Freeborn County Fairgrounds

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By Sarah Kocher

sarah.kocher@albertleatribune.com

z ne.com

ARS!

Questions? omments? ory Ideas?

Judging begins at 9:30 a.m. Friday. SARAH KOCHER/ALBERT LEA TRIBUNE

Tentative Minnesota State Spring 73.1411 Barrow Show schedule of events

et us know e're doing.

Thursday, Jan. 31

1 to 6 p.m.: Official weigh-in, swine barn

Friday, Feb. 1

asecaAll day events take place in the judging arena. to 9 a.m.: Registration for judging contest c LLP89:15 to 10:45 a.m.: Judging contest

The annual Minnesota State Spring Barrow Show is celebrating its 75th year of competition. What’s on the line? The whole hog.

Contests occur Feb. 1, but participating pigs will be weighed from 1 to 6 p.m.

Jan. 31 at the swine barn on the Freeborn County Fairgrounds. Weighing determines eligibility and also doubles as the sale weight. Pigs shown will all be sold to John Morrell & Co. The judging contest begins at 9:15 a.m. Friday. Awards for the judging contest are given out at 2 p.m., while selection of champions for other categories will occur immediately after each division. The champion adult judge will return to the 76th Minnesota State Spring Barrow Show as an official judge.

Participants will compete in the junior

pen of three, open youth class, junior individuals, junior derby barrows, truck lots and open individuals. Junior entries must be shown by a junior individual, according to division rules.

In all showing contests, pigs must weigh a minimum of 225 pounds.

The competition is open to purebreds, grades and crossbred market hogs. In individual classes, exhibitors may show a gilt only if they are also showing a barrow. Separate classes will be provided for barrows and gilts.

When the show ends at approximaltey 3 p.m., a Sweepstakes Award will be given out. Those eligible will include the grand champion junior barrow, grand champion junior gilt, grand champion junior derby, grand champion kids class, grand champion open barrow, grand champion open gilt and grand champion purebred barrow.

At last year’s Barrow Show, 47 exhibitors showed 120 hogs.

General rules and regulations

serve to determine eligibility as well as 1. All hogs must be owned by the Stuffed Asian Barbecue Pork Chops PROVIDED 10:45 to 11:15 a.m.: Junior pen of three being the sale weight. exhibitor 60 days prior to the show.

11:15 to 11:30 a.m.: Open youth class 8. Junior derby barrows will be eli2.

Competition is open to purebreds, Stuffing 11:30 a.m. to 1 p.m.: Junior individuals gible for the rate of gain contest. grades and crossbred market hogs.

NG 1/2 cup chopped cashews 1 to 2 p.m.: Junior derby barrows 9. Upon arrival, all hogs will be ear There will be an entry fee for each class, 2 large green onions, chopped CA OFFICE2 p.m.: Judging contest awards tagged and weighed before being aswhich must accompany the entry blank.

2 celery stalks, chopped ate St. South2:15 to 2:45 p.m.: Truck lots signed to pens. Hogs to be shown as Entries closed Jan. 25. Pre-entry was 8-10 white mushrooms, chopped eca, MN 2:45 to 3 p.m.: Open individuals individuals or derby hogs must be designecessary.

835-1700 1 tablespoon fresh ginger, chopped 3 p.m.: Selection of sweepstakes winner nated at the time of weighing. Exhibi3. A PQA number (pork quality assurPepper to taste tors are encouraged to take their own ance) is required of all exhibitors. m Metzdorff7 p.m.: Annual donor rib banquet, Wedgewood Cove entry to the scale to be weighed. Each 4. The show will include a junior divicott Lang Using sharp knife, make along approximate depending on the number of entries.

Selection of incision hog is allowed only one trip to the scale. sion, an open division and truck lot divirey Prigge All times are In addition to being very tasty, these length of each chop (to stuff them in step championspork follows each division.

10. Each exhibitor is responsible for sion.

The junior division is reserved for g Jones-Lang chops are really easy to prepare. 8). the feeding, care and showing of their 4-H and FFA members. Anyone eligible You can choose chops with or without Place ribs in large plastic freezer bag. as per rule 1 above and notpulled exhibiting For chipotle porkin exhibit. bones, although it’s easier to cut open Whisk together all marinadethe ingredi11. Exhibitors MUST provide their own junior division is eligible to(3-4 show in 1 pork shoulder lbs.) boneless chops in order to stuff them. ents and pour over chops. bedding. the open division.

The truckolive lot division 1 tablespoon oil Refrigerate for at least oneishour Washing of hogs at the show is openor to both junior and open 1 chipotle chile, indivision adobo sauce,12. seeds 4-6 pork chops about 1-inch thick, overnight, shaking bag from timeexhibitors. to time. All prohibited. live classes will be divided removed, minced with or without bones Heat barbecue to medium/high.

13.can Pens will be reserved for the truck into workable1weight classes withsauce, no from the tablespoon adobo Remove chops from fridgemore and set lots, as they will be used for the judging than 20 per class. ofentries chipotle chiles Marinade aside two tbsp of marinade. contest.

5. In the individual classes, Juice and zest exhibitors of 2 limes (4 Tbsp.)

1/2 cup soy sauce Pour a little oil in fry pan and 14. All hogs unloaded at the show maysauté show a gilt IF they showing a Juice andare zest of 1 orange (4 Tbsp.)

2 tablespoons vegetable oil nuts, onions, celery and mushrooms for aSeparate barrow. classes willbrown be pro1 tablespoon sugar must be sold for slaughter in accordance 2 tablespoons hoisin sauce (or brown few minutes. Add marinade and cook over with livestock sanitary regulations. vided for barrows and gilts.

2 teaspoon paprika sugar) low heat for a few minutes longer or 15. All hogs will be sold to John Mor6. until Purebred 1barrow class: Each exhibiteaspoon cumin 2 garlic cloves, chopped marinade has completely evaporated. tor may also show two purered barrows. rell & Co. on a live basis and slaughtered.

1 teaspoon oregano 1 tablespoon fresh ginger, chopped Stuff chops with If necChecks for the hogs will be mailed.

Registration papers need to be submit2501 E. Main • Albert Lea, MNthis mixture.

1 teaspoon salt 2 teaspoons toasted sesame oil 507-373-6421 essary,• close openings with toothpicks.

16. Compensation will not be paid for ted at the time1/2 ofteaspoon weigh-in.black pepper 800-734-6421 1 tablespoon Chinese vinegar (or www.fmcs.coop hogs that expire on the show premises All hogs must be weighed on Jan. Grill 3 to 5 minutes on each side.7.Serve white vinegar) This institution is an equal opportunity provider and employer. are condemned by the packer.

31 from 1 to 6 p.m. This weighing immediately.

Seewill RECIPES,orPage 7

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STUFFED ASIAN BBQ PORK CHOPS

We support area youth in their agriculture activities!

CHIPOTLE PORK LETTUCE WRAPS

TUESDAY, JANUARY 29, 2019 | BARROW SHOW | PAGE 3

PIGS ON PARADE MINNESOTA BARROW SHOW PREPARES TO CELEBRATE 75 YEARS OF TOPNOTCH HOGS

2018 Spring Barrow Show participant Cullen Weber watched during the judging contest while someone in the arena affixed orange tape to the hog’s back to distinguish it from others in the arena. SARAH KOCHER/ALBERT LEA TRIBUNE

Fourty-seven participants and 120 pigs turned up for the 2018 Spring Barrow Show at the Freeborn County Fairgrounds Feb. 1 and 2. SARAH KOCHER/ALBERT LEA TRIBUNE

YOUR SOURCE FOR AG FINANCING

Produce State Bank 109 W. Park Ave. Hollandale (507) 889-4311

Macy Mattson was one of six children in her family who participated in the 2018 State Spring Barrow Show. SARAH KOCHER/ALBERT LEA TRIBUNE

220 E. William St. Albert Lea (507) 373-5500

2401 Brige Ave. Albert Lea (507) 373-8600

Hometown Family Owned Since 1926!

Member

FDIC

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PAGE 4 | BARROW SHOW | TUESDAY, JANUARY 29, 2019

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TUESDAY, JANUARY 29, 2019 | BARROW TUESDAY, SHOW JANUARY | PAGE29, 5 20

SAYONARA,SAYONARA,

CELERY CELERY Why separate drinks and appetizers?

Why separate Cheese-filled drinks perogies and appetizers? and bacon, Cheese-filled speared with perogies a toothpick, and bacon, tap into speared a heartier with side a toothpick, of the classic tap into drink. a heartier PROVIDEDside of the classic drink.

Switch up classic SwitchBloody up classic Bloody Mary with bacon Marygarnish with bacon garnish Ditch the celery stick and Ditch sauce the celery stick and sauce 2 tablespoons limeBloody juice 2 tablespoons lime juice compliment your spicy Bloodycompliment your spicy Mary with cheese-filled pero-Mary with 6 cheese-filled cheese-filled perogies pero6 cheese-filled perogies gies and bacon. gies (baked and bacon. according to package) (baked according to package) For more beverage recipes, For6 more slicesbeverage bacon (cooked recipes, until 6 slices bacon (cooked until go to Culinary.net. go crispy) to Culinary.net. crispy)

Bloody Mary

Combine Bloody Maryall ingredients into a Combine all ingredients into a

1 teaspoon Tabasco sauce 64 oz. tomato juice 2 cups vodka 2 tablespoons worcestershire

pitcher and stir well. Pourlarge pitcher and stir well. Pour 1large teaspoon Tabasco sauce over Garnish 64 oz. ice. tomato juicewith cheese-over ice. Garnish with cheese2filled cupsperogies vodka and bacon usingfilled perogies and bacon using wooden skewer.

2atablespoons worcestershire a wooden skewer.

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Add crispy bacon for a heartier twist Add crispy on thebacon Bloody forMary. a heartier twist on the Bloody Mary.

UESDAY, PAGE JANUARY 6 | BARROW 29, 2019 SHOW | TUESDAY, JANUARY 29, 2019

Have something to say? Send a letter

Yearly State Spring Barrow FROM PORK TO FORK Show returns to Freeborn County Fairgrounds

to the editor.

By Sarah Kocher

sarah.kocher@albertleatribune.com

sarah.stultz @albertleatribune.com

WE'RE ALL EARS! Questions?

Comments?

Ideas?

Friday. SARAH KOCHER/ALBERT LEAStory TRIBUNE

Minnesota State Spring ow schedule507.373.1411 of events Let us know how we're doing.

31

h-in, swine barn

Clarks Grove-Waseca Veterinary Clinic LLP

in the judging arena. or judging contest g contest r pen of three LARGE & SMALL youth class ANIMAL SERVICES or individuals DOG & CAT BOARDING barrows WASECA OFFICE wards CLARKS GROVE OFFICE 28088 770th Ave. 1406 State St. South ts Clarks Grove, MN Waseca, MN viduals (507) 256-7237 (507) 835-1700 pstakes winner Tom A. Lang banquet, Dr. Wedgewood Cove Dr. Tom Metzdorff

The annual Minnesota State Spring Barrow Show is celebrating its 75th year of competition. What’s on the line? The whole hog.

Contests occur Feb. 1, but participating pigs will be weighed from 1 to 6 p.m.

Jan. 31 at the swine barn on the Freeborn County Fairgrounds. Weighing determines eligibility and also doubles as the sale weight. Pigs shown will all be sold to John Morrell & Co. The judging contest begins at 9:15 a.m. Friday. Awards for the judging contest are given out at 2 p.m., while selection of champions for other categories will occur immediately after each division. The champion adult judge will return to the 76th Minnesota State Spring Barrow Show as an official judge.

Participants will compete in the junior

pen of three, open youth class, junior individuals, junior derby barrows, truck lots and open individuals. Junior entries must be shown by a junior individual, according to division rules.

In all showing contests, pigs must weigh a minimum of 225 pounds.

The competition is open to purebreds, grades and crossbred market hogs. In individual classes, exhibitors may show a gilt only if they are also showing a barrow. Separate classes will be provided for barrows and gilts.

When the show ends at approximaltey 3 p.m., a Sweepstakes Award will be given out. Those eligible will include the grand champion junior barrow, grand champion junior gilt, grand champion junior derby, grand champion kids class, grand champion open barrow, grand champion open gilt and grand champion purebred barrow.

At last year’s Barrow Show, 47 exhibitors showed 120 hogs.

General rules and regulations

serve to determine eligibility as well as 1.Barbecue All hogs must owned by the Stuffed Asian Pork be Chops PROVIDED being the sale weight. exhibitor 60 days prior to the show.

2. Competition is open to purebreds, Stuffing 8. Junior derby barrows will be eligible for cashews the rate of gain contest. grades and crossbred market hogs. 1/2 cup chopped 9.

Upon arrival, all hogs will be ear There will be an entry fee for each class, 2 large green onions, chopped and weighed before being aswhich must accompany the entry blank.

2 celerytagged stalks, chopped signed to pens. Hogs to be shown as Entries closed Jan. 25. Pre-entry was8-10 white mushrooms, chopped individuals or derby hogs must be designecessary.

1 tablespoon fresh ginger, chopped nated at the time of weighing. Exhibi3. A PQA number (pork quality assurPepper to taste tors are encouraged to take their own ance) is required of all exhibitors.

Dr. Dennis L. Nelson entry to the scale to be weighed. Each 4.

The show will include a junior diviDr. Scott Lang Dr. Mike Bjorklund makeonly incision along e depending on the hog knife, is allowed one trip to the scale. sion,toan openvery division and truck lot Using divi- sharp Dr. entries.

Carey PriggeSelection ofIn addition Dr. Jennifer Bauernumber of being tasty, these length of each chop (to stuff them in step ision.

10.

Each exhibitor is responsible for sion.

The junior division is reserved for Dr. Kipling Jones-Lang Dr. Stacy Bethke pork chops are really easy to prepare. 8). the feeding, care and showing of their 4-H and FFA members.

Anyone eligible You can choose chops with or without Place in large plastic freezer bag. exhibit. as per rule abovetoand exhibiting in ribs For chipotle pulled pork bones, although it’s 1 easier cutnot open Whisk together all marinade 11. Exhibitors MUSTingrediprovide their1own the junior division is eligible to show in pork shoulder (3-4 lbs.) boneless chops in order to stuff them. ents and pour over chops. bedding. the open division. The truck lot division 1 tablespoon olive oil Refrigerate at least orshow 1ischipotle chile, in adobo sauce, seeds 12.for Washing of one hogshour at the is open to both junior and open division 4-6 porkexhibitors. chops about 1-inch overnight, prohibited. shaking bag from time to time. removed, minced All live classesthick, will be divided with or without bones weight classes with no Heat barbecue to medium/high.

13. Pens will be reserved for the truck into workable 1 tablespoon adobo sauce, from the can Removelots, chops from fridge and as they will be used forset the judging more than 20 entries per class. of chipotle chiles Marinade5. In the individual classes, exhibitors aside two tbsp of marinade. contest.

Juice and zest of 2 limes (4 Tbsp.)

1/2 cup may soy sauce a little fryunloaded pan and sauté 14.oil Allin hogs at the showJuice and zest of 1 orange (4 Tbsp.) show a gilt IF they are showingPour a 2 tablespoons oil will be pronuts, onions, celery and mushrooms must be sold for slaughterfor in aaccordance barrow.vegetable Separate classes 1 tablespoon brown sugar 2 tablespoons hoisin sauceand (orgilts. brown few minutes.

Add marinade and cook over with livestock sanitary regulations. vided for barrows 2 teaspoon paprika sugar) low heat for a15. few longer or until Allminutes hogs will be sold to John Mor6. Purebred barrow class: Each exhibi1 teaspoon cumin 2 garlictor cloves, chopped marinade has completely evaporated. rell & Co. on a live basis and slaughtered. may also show two purered barrows.

1 teaspoon oregano 1 tablespoon fresh ginger, chopped Stuff chops with Checks forthis themixture. hogs willIf benecmailed. 1 teaspoon salt Registration papers need to be submit2501 E. Main • Albert Lea, MN 2 teaspoons oil essary, close16. openings with toothpicks.

Compensation will not be paid for ted attoasted the timesesame of weigh-in.

507-373-6421 • 800-734-6421 1/2 teaspoon black pepper 1 tablespoon Chinese vinegar (or on Jan. that expire onside. the show 7.

All hogs must be weighed Grill 3 tohogs 5 minutes on each Servepremises www.fmcs.coop This institution is an equal opportunity provider andwhite employer.vinegar) or are condemned by the packer.

31 from 1 to 6 p.m. This weighingimmediately. will See RECIPES, Page 7

pport area youth in griculture activities!

STUFFED ASIAN BBQ PORK CHOPS

CHIPOTLE PORK LETTUCE WRAPS

RECIPES Continued from Page 6

1 small onion, diced

PIGS ON PARADE

TUESDAY, JANUARY 29, 2019 | BARROW TUESDAY, SHOW JANUARY | PAGE 29, 7 2

Nonstick cooking spray

For avocado crema 1 avocado, peeled and pit removed 1/4 cup sour cream 1/4 cup heavy cream Juice of 1 medium lime (2 Tbsp.)

1/2 teaspoon salt 1/3 cup finely chopped cilantro

In a small bowl, mix together sugar, salt, chili powder, onion, garlic, paprika, cayenne, coffee; then, rub all over pork.

Place pork in a slow cooker, pour in BBQ sauce, and let it cook on high for 8 hours.

Shred pork with 2 forks. Let it sit in the slow cooker.

Preheat oven to 375° F. Spray the bottom of an 8-by-11-inch glass baking dish with nonstick spray.

In a bowl, combine pulled pork and baked beans.

Spread the mixture in the bottom of the casserole dish and top with shredded cheese. Then, add a layer of tator tots on top.

Bake for about 30 minutes, or until tator tots are starting to turn golden brown and the casserole is just slightly bubbling at the sides.

Remove from oven, and sprinkle the

MINNESOTA BARROW SHOW PREPARES TO CELEBRATE 75 YEARS OF TOPNOTCH HOGS

For lettuce wraps 1 head butter lettuce, leaves separated 1 sliced avocado sliced radishes for garnish cilantro for garnish

In a medium-sized bowl, whisk olive oil, chipotle chile, adobo sauce, juices, zest, brown sugar and spices.

Place the pork shoulder into a gallon sealable plastic bag and cover with chipotle marinade.

Refrigerate eight hours or overnight.

Place pork, marinade, diced onion and 1/4 cup water in slow cooker.

Cook pork for 8 hours on low, or until tender and falls apart easily, about 180 degrees.

Transfer pork to a large bowl, shredding with two forks. Toss with remaining marinade from slow cooker.

Combine avocado, sour cream, heavy cream, lime juice and salt in the bowl of a small food processor fitted with a blade attachment. Process until smooth, occasionally scraping down the side of the bowl.

Transfer to a small bowl. Stir in cilantro until fully incorporated.

Fill separated lettuce leaves with pork, top with sliced radishes, crema, and cilantro.

PULLED PORK TATER TOT HOTDISH

Did you know?

Minnesota farmers raised 16.4 million pigs in 2017.

tator tots with more cheese. Bake for 5–10 minutes to let the cheese melt and the tator tots to crisp.

Grab your fork, spoon or spatula and friends, and dig into this Midwesterners’ dream dish!

CARMELIZED PORK TACOS

Combine all of the slaw ingredients together. Mix and set aside Slice pork into thin strips In a separate bowl, mix together onion, garlic, chili and Hoisin sauce; then, add pork strips. Stir and coat pork evenly Heat cast iron pan over medium-high heat, and add oil to the pan Add pork strips to skillet and cook, for about 10 minutes. Add sugar and water, stirring constantly until sugars caramelize and turn golden brown Combine slaw and caramelized pork strips into a tortilla shell, top it off with your favorite kind of shredded or crumbled cheese, then take a bite!

1 lb. pork loin, cut into thin strips 6 Tortillas 1 small onion, minced 2 cloves garlic, minced 1 Thai chili, thinly sliced 2 teaspoons Hoisin sauce 2 teaspoons sugar 2 teaspoons water Oil Salt

Slaw 1/2 cup crushed pineapple 1/2 cup cucumber, diced 2–3 lbs. pork shoulder 1/2 cup green onion 4 tablespoons barbecue rub: 1 lime, juiced • 1 cup brown sugar 1/4 cup onion, diced 2018 Spring 1/4 Barrow Show participant during the salt judging contest while s • 1/4 cup kosher cup cilantro, chopped Cullen Weber watched orange tape salt to the back to distinguish it from others in the arena. SARAH KOCHER/ALBERT LEA T • 2 tablespoons chili powder andhog’s pepper • 2 tablespoons paprika • 1 tablespoon onion powder • 1 tablespoon garlic powder • 2 teaspoons cayenne • 2 teaspoons ground coffee 1 18 oz. bottle barbecue sauce 12 oz. elbow macaroni 1 tablespoon olive oil 2 tablespoons garlic 1/2 red onion, finely chopped 3/4 cup half & half 1 1/2 cup shredded white cheddar Salt and pepper

In a mixing bowl, combine brown sugar, salt, chili powder, paprika, onion powder, garlic powder, cayenne and

BARBECUE PORK MAC & CHEESE

Fourty-seven participants and See 120 RECIPES, pigs turned up 8 for t Page at the Freeborn County Fairgrounds Feb. 1 and 2. SARA

Insurance from the Best!

5 lbs. pork shoulder (Boston Butt) 1 cup brown sugar 1/4 cup kosher salt Troy Thompson 2 tablespoons chili powder LUTCF 2 tablespoons paprika 1330 W. Main, 1 tablespoons onion powder 1 tablespoons garlic powder Albert Lea 2 teaspoons cayenne 507-377-2852 2 teaspoons ground coffee troythompsonagency.com 1 18-oz. bottle BBQ sauce 1 bag of frozen tater tots 1 can of baked beans Macy Mattson was one of six children in her family who participated in the 2018 State 2 cups shredded pepper jack cheese Spring Barrow Show. SARAH KOCHER/ALBERT LEA TRIBUNE

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PAGE 8 | BARROW SHOW | TUESDAY, JANUARY 29, 2019

DID YOU KNOW?

It takes a pig 2.5 pounds of feed to gain 1 pound in weight.

Minnesota is home to more than 3,200 family pig farms.

Minnesota is the second-largest pork-producing state in the U.S. FACTS FROM THE MINNESOTA PORK BOARD

RECIPES Continued from Page 7

IT’S YOUR WORLD.

READ ALL ABOUT IT YOUR WAY.

ground coffee together to create rub.

Coat pork shoulder with rub, place in a slow cooker, and coat with barbecue sauce.

Cover and place on low heat for 8 hours.

After 8 hours, use two forks to shred the pork in the slow cooker.

Bring a large pot of water to a boil over high heat. Add macaroni and cook according to package directions.

Drain macaroni and set aside.

After macaroni is cooked, return the empty pot to the stove. Add olive oil, garlic and onion together, and cook

over low heat (about 5 to 7 minutes).

Season with salt and pepper as desired.

Stir in the half and half and when the mixture begins to simmer, add the cheese and whisk until smooth.

Once the cheese has melted, add the pasta and stir and coat evenly. Serve topped with barbecue pork.

Note: Saving a few tablespoons of the reserved pasta water can help thin out the sauce if the macaroniand-cheese sauce is getting too thick.

Chipotle Pork Lettuce Wraps, Pulled Pork Tater Tot Hotdish, Carmelized Pork Tacos and Barbecue Mac & Cheese recipes courtesy of the Minnesota Pork Board. More recipes available at mnpork.com/porkplease.