A special section of the Fillmore County Journal
October 14, 2019
S A L U T I N G OUR LOCAL PORK PRODUCERS
O C T O B E R B E C A M E K N O W N A S N AT I O N A L P O R K M O N T H because it marked the time of year when hogs were traditionally marketed. Today, it serves as a celebration to thank pork producers and share their stories with consumers.
Pork is a Bergey family tradition
Preston farmer sees great potential in Japanese market MANKATO, MN – David Mensink, a farmer from Preston, Minn., traveled to Japan in early September to learn more about the world’s most competitive red meat import market and to demonstrate their commitment to serving it. The visit came on the heels of the trade agreement in principle that would bring Japanese tariffs on U.S. beef, pork and other agricultural products in line with tariffs of competitors. The Heartland Team got a firsthand look at their leading export market, learned more about its
potential and what this market can mean to the bottom-line of rural America. “Japan imports half of its calories and that will not change,” says David Mensink. “After seeing the demand for our pork products first-hand, it’s important for us as an industry to capitalize on this opportunity and do what we can to expand our market share in Japan.” Mensink adds, “As a producer I enjoyed seeing the connection See MENSINK Page 7 ➤
GRILLED PORK CHOPS WITH SMOKIN’ SAUCE
Brock, Brandon, and Brady Bergey love pork on the grill. By Rich Wicks rich@fillmorecountyjournal.com
Brandon, Brock, and Brady Bergey have a fun hobby that allows them to combine family time, attending local celebrations, and savoring some awfully good food along the way. The three brothers operate as a team known as Bergey Boys Blazing BBQ, and they recently sat down to talk about
their hobby. Having grown up on the family farm near Canton, Brady stated, “Our parents raised hogs for about 30 years starting in the mid-1970s.” He and his brothers reminisced about an exceptionally large boar they raised during their teen years, appropriately named “Big Boy.” According to the brothers, Big Boy weighed 1,385 pounds, and
Photo by Rich Wicks was the largest boar in Minnesota at the time. Back in those days, the boys all showed pigs at the county fair, through the Canton 4-H club. The Bergeys began competitive grilling in 2014, entering Canton’s Boomer Backyard BBQ contest, “just for fun.” Brady stated that after a number of years, they were ready See BERGEY Page 5 ➤
1/4 cup water 1/4 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon molasses 1-1/2 teaspoons packed brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon chipotle hot pepper sauce 1/8 teaspoon pepper 1-1/4 teaspoons mustard seed 1-1/4 teaspoons smoked paprika 1-1/4 teaspoons whole peppercorns 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1-1/2 teaspoons brown sugar 4 bone-in pork loin chops (7 ounces each)
1
In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving.
2
Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops.
3
Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.
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