Pig Tales Issue 5 2011

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IG TALES Issue 5 2011

The Official Publication of the Kansas Pork Industry

KPA Public Policy Handbook A Year In Review Pig Tales 1

We Care

Roast Pork with Sweet Potatoes, Pears & Rosemary

Drizzled with cider sauce, this Pork Roast with Sweet Potatoes, Pears and Rosemary is the perfect centerpiece for your next get-together. Discover your next inspired idea at PorkBeInspired.com

KPA 2 Pig Tales

©2011 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.

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PorkBeInspired.com

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PRESIDENT’S COLUMN KPA Public Policy Handbook

We Pig Care Tales The Official Publication of the Kansas Pork Industry Issue 5

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President-CEO Tim Stroda kpa@kspork.org

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Director of Industry Relations Jodi Oleen jodio@kspork.org

RECENT EVENTS Board Meeting and Swine Day THANK YOU KPA Involvement 2011 YEAR IN REVIEW INSERT

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KPA GRILLS AT GAME KPA grills at KSU vs Mizzou Game

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USMEF 2011 Updates

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WENDELL MOYER GRANT Enrichment Grant Announced

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CROWNING GLORY A Pork Lover’s Guide to the Crown Roast

ON THE COVER

2011 KPA BOARD OF DIRECTORS Chairman: Kent Condray – Clifton Jim Crane-- Liberal Kevin Deniston-- Scott City Thomas Frederick – Hugoton Daniel Gerety-- Seneca Alan Haverkamp – Bern Jerry Morris-- Sedgwick Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2011 KPPC BOARD OF DIRECTORS Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association 2601Farm Bureau Road Manhattan, KS 66502 Phone 785-776-0442 Fax 785-776-9897 Web site: www.kspork.org

In the holiday spirit? Try this ItalianHearbed Crown Roast of pork for a meal sure to impress. Recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.

Stay connected search kansaspork Pig Tales 3

We Care KPA Public Policy Handbook 2011

Presidents Column

by Tim Stroda

Protect Your Farm I hope you enjoy the 2011 Review which is inserted in this issue. It shows the highlights of the year’s efforts by your volunteer leaders and the staff to represent your industry in a positive manner.

Please note that all members of the Kansas Pork Association are invited to attend the KPA Annual Meeting to be held Monday, February 20, 2012, beginning at 1:00 p.m. at the Senate Suites, 900 SW Tyler in Topeka.

Please review the 2011 KPA Policy Handbook. This document is used as a guide for your producer leadership and staff. It will be approved with any changes at the upcoming annual meeting. If you have suggestions for changes, please contact the KPA office.

Three positions on the Kansas Pork Association Executive Board will be elected during the KPA Annual Meeting. Each position serves a three-year term. Any KPA member may run for an Executive Board position.

For applications contact the KPA office at 785-776-0442.

Following the KPA Annual Meeting, the KPA will host its annual Legislative Reception from 5 to 7 p.m.

Members are encouraged to attend. Please RSVP by February 13.

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Environment and Conservation KPA believes that all pork producers have a responsibility to manage their operations to successfully ensure a healthy environment for themselves, their employees, their neighbors and their animals. KPA believes pork producers who demonstrate adoption and use of generally-accepted environmental procedures should be afforded legal protection. We believe statutes and regulations should be based on sound, scientific research.

Best Management Practices KPA will provide education to policymakers and regulators about the economics of hog production and agricultural practices as they relate to environmental rules.

KPA will advocate regulatory options and Best Management Practice’s (BMP’s) that are practical, economical, and scientifically-based.

Environmental Assistance Programs KPA will work to expand and further develop the cost-share and incentive programs that currently exist (such as EQIP and CSP) and/or work to establish additional programs to better enable pork producers to utilize new technologies. KPA encourages aggressive efforts to ensure that pork producers receive an equitable share of the environmental assistance funds.

Nutrient Management KPA will work with KDHE, KDA and NRCS to utilize sound science and available agronomic information to develop Nutrient Management Plans. The KPA strongly advocates the use of one plan to satisfy the requirements of all regulatory agencies.

Food Safety The KPA urges Kansas pork producers to register their premises as soon as possible with the national premises registration system. This will allow animal health officials to rapidly trace the movements of an animal, or group of swine, to the herd of origin during an animal health emergency.

Research and Production Animal Health KPA will advocate for increased research funding for animal health issues. This funding should support research to be completed by USDA and Land Grant Universities. KPA strongly supports and appreciates the work being undertaken on swine-related diseases at

We Care Kansas State University. Examples include circovirus and PRRS. Biotechnology KPA believes that Kansas producers and consumers have much to gain through the scientific advances of biotechnology. With these new tools, producers can improve the quality and nutritional value of meat animals. In addition, many offer increased production efficiency, animal well-being and food safety.

Feral Swine The KPA supports efforts to control and ultimately eradicate feral swine in Kansas. KPA will advocate for state and federal support for this task.

Research KPA urges Congress to strongly support federal funding for public research in food, agriculture, and the environment that have significant benefits for consumers, the public and the pork producers. KPA strongly supports and encourages full funding for Kansas State University’s Colleges of Agriculture and Veterinary Medicine.

Security / Biosecurity KPA supports educational activities to ensure state agencies with inspection duties understand the threat posed to swine operations by any deviation from the facility biosecurity protocol. KPA strongly urges all pork producers to file a biosecurity protocol with all potential visitors to the farm.

Welfare KPA advocates the humane treatment of swine and supports scientific research on swine care. KPA will provide scientific and technical support to aggressively address animal welfare issues and will work with other compatible organizations to enhance the image of modern agriculture. KPA believes that hogs have a role in meeting humans’ nutritional and medical needs. Furthermore, KPA will strongly resist any effort to adopt animal rights-inspired regulations or legislation that is not based on well-established science.

General Agricultural Issues Checkoff KPA believes that all contract growers should be included as eligible producers in any future survey conducted by AMS. If USDA finds it necessary to conduct a survey on the

Pork Checkoff in the future, KPA strongly encourages the following process be included: • Individuals must provide verification of hogs sold and checkoff paid prior to participation in a survey.

• Young people involved in 4-H and FFA swine projects be included in the producer count used to calculate the required number of signatures for the pork checkoff survey and referendum.

• Once the survey date is announced, only those who have sold animals and have paid into the checkoff program within the last 12 months preceding the announcement date will be eligible to participate in a survey and referendum.

• USDA shall provide safeguards to ensure that an eligible individual participates only once in the survey and referendum process.

• Provide adequate training to ensure that all verifiers fully understand and enforce survey and referendum guidelines uniformly.

Coalitions KPA will work together with selected commodity groups and agricultural organizations that have ties to the livestock industry, food processors, the retail sector (including grocers, restaurants and foodservice) to develop strategies, action steps, and a plan of work that would address issues affecting the future viability of the pork industry in a proactive manner.

Biofuels As production of subsidized biofuels has increased competition for feed grains, KPA supports solutions for providing livestock owners with a level playing field.

Immigration KPA encourages policy initiatives by the US government to streamline immigration and foreign guest worker regulation.

Livestock Industry Structure The KPA supports all sizes and structures of porkproducing operations without discrimination. The KPA opposes any state or federal mandates that would limit or lessen the avenues for producers to create business structures that encourage cooperation among entities or individuals. The KPA opposes any state moratoriums on new or expanded livestock facilities.

Pig Tales 5

We Care

KPA Holds Board Meeting Board members of the Kansas Pork Association gathered together November 17 in Manhattan for board meetings following the K-State Swine Day. Items that were addressed included 2011 review of programs, 2012 budgeting, a review of ongoing programs, an overview of legislative issues and a Kansas GOLD, Inc. business meeting.

Swine Day Held November 17 Producers, students and industry members packed themselves into a full house at the KSU Alumni Center on Thursday, November 17th for the 2011 K-State Swine Day. As expected, the day consisted of attendees listening to some of the brightest minds within the pork industry presenting about current research findings and industry trends.

The morning included a presentation by Dr. Steve Henry, Dr. Lisa Tokach and Dr. Megan Potter from the Abilene Animal Hospital on “Failure to Thrive: The Effect of Vitamin D at Processing.”

The afternoon program featured a presentation on “Global Grain and Livestock Outlook: How It Will Impact You,” presented by Joe Kerns, Risk Assessment and Management, Ames, Iowa.

The K-State Swine Team also discussed practical application of the latest K-State swine research to help improve net return of swine businesses and present breakthroughs in some novel areas. The technology trade show featured industry partners exhibiting the latest products and services for your business.

The day concluded with the ice cream reception. For more information on Swine Day or for a summary of research presented by Kansas State University Agricultural Experiment Station and Cooperative Extension Service visit www.KSUswine.org or contact Jim Nelssen at jnelssen@ksu.edu.

For more pictures of 2011 K-State Swine Day visit our Facebook page and thank you KSU for another excellent Swine Day!

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Pictured clockwise: Dr. Ken Odde welcomes the full room to the 2011 K-State Swine Day and gives a special thank you to the KSU Swine Farm Crew.. Joe Kerns, Risk Assessment and Management presents on 2012 grain and livestock outlooks. Dr. Bill Brown and Dr. Pete Sherlock take a moment to catch up at the technology trade show.

Inspiring Consumers

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Pig Tales 7

Inspiring Consumers

for sponsoring a commercial exhibit at Swine Day. With your help, Swine Day was one of he “Best Ever” programs offered to the Kansas swine industry. Next year’s KSU Swine Day will be held November 15, 2012, at the Alumni Center. We hope you will plan to join us again.

Thanks again for your continued support of KSU Swine Day. Sincerely, Jim L. Nelssen Extension Specialist, Swine

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Your association works within communities, classrooms and organizations.

These are a few thank you’s recieved over the last year.

On behalf of the entire Western Kansas Dietetics

Association, we would like to thank the Kansas Pork Association for sponsoring the Pork and Cork at our September 17 WKDA Revitalization Meeting in Garden City, KS. The event went off without a hitch, and a fabulous time was had by all. Thank you again for your continued support of the dietetics profession in Kansas and specifically for helping coordinate such a fun even for the Western Kansas District.

Sincerely, Kelly Chanay and Kirsten Angell WKDA Revitalization Co-Chairs

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he 2011 KSU Swine Day was a huge success! This year we had over 400 pork producers, allied industry representatives, K-State faculty, staff and students registered.

We would like to take the opportunity to thank you 8 Pig Tales •

am so excited to be named Stevens County’s 4-H Swine Champion. This was my 4th year in the swine project. I learned a lot about dressed weight and carcass yields this year. Thank you for sponsoring my project pin. I am looking forward to another year in the swine project. Next year I plan to donate one of my pigs to the local food pantry.

Sincerely, Megan Newlon Hugoton, KS

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our contribution to the 2011 Swine Classic in Manhattan was greatly appreciated. Without your support, this event could not happen.

Thanks again!

Blake and Shelby Holms Lebo, KS

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e thank the Kansas Pork Association for its support of the Reciprocal Meat Conference held at K-State June 19-22. Your sponsorship of the “reciprocation session” on “retail food safety- current practices and challenges” was greatly appreciated. A large KPA sponsorship sign was posted at the reciprocation session.

You might be interested to know that an attendance record was set for this RMC! Cargill was a great cohost and they became the first “diamond” sustaining partner of the American Meat Science Association. There were seven K-Staters invited speakers for the conference, and at least that many who had previous K-State connections. Melvin Hunt received the International Award and gave a keynote address: Melissa Weber (my PhD student) won the PhD poster competition; Alenx Olson received one of the seven undergraduate achievement awards; John Unruh will be RMC Chairman for next year; Schott Eilert and Ann Brackenridge from Cargill (with adjunct faculty positions at K-State) were elected to the American Meat Science Association Board. Dr.

Ken Odde was a great supporter for us hosting the RMC. We greatly appreciate the support of the RAAA, KSA, KRAA, and KSA of the RMC. Thanks.

Sincerely, Michael E. Dikeman Professor, Kansas State University

Thank you for supporting our Agriculture Safety

Day! Scared Heard Grade School 3rd and 4th Grades Plainville, KS

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would like to thank you for sponsoring the Swine Proficiency Award that I received at the Northeast FFA Banquet. I am very honored to have received this district award.

Thank you again for sponsoring the FFA program.

Levi LehmRuhl Hiawatha, KS

I have enjoyed and gained so many valuable experi-

ences for FFA. People like you that are involved with FFA make a difference to kids all over. I would like to thank you for your sponsorship of my proficiency area. I was excited to find out my swine proficiency excelled to the state level. Without your sponsorship this would not have been possible.

Thank you again.

Sincerely, Nathan Doss Hollenberg, KS

Thank you so much for all your efforts in pulling

together the producer panel for the Kansas Nutrition Council Conference.

Dr. Sherlock was a great panel member and we learned from his expertise.

Donna Keysery Kansas Nutrition Council Program Chair

The Alpha Omega Chapter of Sigma Alpha at Kan-

sas State University would like to thank you for your generous contribution to our “Give Thanks to Agriculture” event held on Thursday, March 31st. Our organization handed out information in and around the K-State Union from 9 am- 3pm and handed out information to

Inspiring Consumers

over 300 students and visitors. Our event, sponsored by several local livestock and commodity groups such as yours, was part of a larger, nationwide campaign backed by AgFacts, Inc. As a KSU campus organization, we home to coordinate more events like this one in the future!

Alpha Omega Chapter of Sigma Alpha Kansas State University

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hank you for awarding me with this year’s Wendell Moyer Scholarship. I have greatly enjoyed my time here at Kansas State University and was very gratified when I was selected. I appreciate your support of agricultural education and the pork industry.

Sincerely, Alexandra Rath Kansas State University

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n behalf of the students in agricultural communications and journalism, we extend a big thank you for the contribution to support our major fund-raiser. The K-State Open House Pancake and Sausage Feed. Funds raised from this event allow our students to travel to professional development meetings and participate in national communications contests. Some students would not be able to attend these educational experiences without this support.

We will be pleased to display your organizations name as a donor throughout the Open House event.

Thank you for your generous support.

Sincerely, Lary Erpelding and Megan Brouk Kansas State University

Thank you for presenting a lesson on pork at the

32nd Annual Tasting Luncheon in Pottawatomie County.

Everyone had wonderful comments about your presentation.

On behalf of the Tasting Luncheon Committee, Thank you, Jill Deters

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hanks so much for sharing your time and information with us. I am excited to try out your new recipe ideas!

Thanks again, Kari Turybury Wichita Dietetics Association Pig Tales 9

Inspiring Consumers USMEF Updates Japan Creates Premium Positioning for Chilled U.S. Pork A side-by-side taste challenge at a leading Tokyo hotel produced surprising results for a group of Japanese consumers who were given a chance recently to compare premium-branded U.S. chilled pork with domestic pork.

“What is Premium American Pork?” was a unique event at the Oriental Hotel Tokyo Bay because it featured 100 consumers invited through hotel advertizing and via the U.S. Meat Exporter Federation’s (USMEF) Japan website, some of whom were tasting premiumbranded U.S. pork for the first time. They were joined by representatives of a leading Japanese importer, who were able to hear the reactions of Japanese consumers firsthand.

One consumer commented after hearing the USMEF presentation that she “understood that U.S. pork is reasonably priced because of lower feed prices in the U.S. and that U.S. producers are very careful and strict about safety and quality control.”

To help break through some of the brand clutter, USMEF-Japan recently initiated an online campaign to invite consumers to vote for their favorite brand of U.S. chilled pork. The campaign is off to a fast start – drawing more than 10,000 voters in the first two weeks. Each of 200 lucky winners selected in a drawing at the end of the six-week promotion will receive 500 g of U.S. branded pork.

Other elements of the USMEF chilled branded pork campaign include promotions at retail and foodservice, as well as bringing visiting teams of Japanese pork importers to the United States to visit production facilities and farms. The Oriental Hotel event is one of a series of partnerships USMEF has developed with high-end hotels to feature U.S. pork on their menus and elevate the product’s image to encourage usage in other foodservice settings.

At the conclusion of the Oriental Hotel event, USMEF surveyed the participants. Prior to the event, 90 percent of the consumers did not know that U.S. pork was available in more than one brand. By the end of the day, 92 percent expressed their desire to purchase U.S. branded pork products.

Japan continues to be the highest value market for U.S. pork exports. Through the first nine months of 10 Pig Tales •

2011, U.S. pork exports to Japan stand at 367,042 metric tons (809.2 million pounds) valued at $1.4 billion, increases of 14 percent in volume and 18 percent in value over 2010. Japan accounts for 22.6 percent of the volume and 33 percent of the value of all U.S. pork exports this year.

International Chefs Show Love for American Pork Butt While the U.S. pork butt is considered an undervalued cut in this country, it received royal treatment from a group of international visitors early in Novermber who unveiled a delicious variety of recipes and presentations for an appreciative audience of several hundred attendees at the U.S. Meat Export Federation (USMEF) Strategic Planning Conference in Tucson.

Chefs from the British Virgin Islands, China and South Korea were joined by a recipe contest winner from Japan for a demonstration of their unique approaches to the pork CT (cellar-trimmed) butt, and the crowd voted its approval by enjoying seconds – and sometimes third helpings – while making the rounds of the internationally themed food stations.

The pork butt recipe representing Japan was created through a consumer recipe contest – “Mom’s Homemade Recipe Using U.S. Pork Butt” – that attracted more than 1,000 entries. The winner, Tokyo homemaker Kaori Ishibashi, adapted a traditional Japanese recipe that typically would utilize eel. However, since eel is high in fat, she substituted pork butt, which is lower in fat and calories and higher in protein and vitamin B-12.

As one of the top volume export items in Asian markets, the pork butt has been a significant contributor to the record pace U.S. pork exports are maintaining this year. Overall, exports through the first eight months of 2011 are up 16 percent in volume over 2010 to 3.2 billion pounds valued at $3.8 billion – an increase of 23 percent in value.

Inspiring Consumers KPA Grills at KSUvs Missouri Game The Kansas Pork Association teamed up with the National Pork Board and Kansas State Athletics on a grilling promotion before the KSU vs. Missouri football game on Saturday, October 8.

The Pork Board’s “We Care” trailer served over 300 lbs. of pork loin and hundreds of recipe brochures were handed out, just outside the southeast gate to the stadium.

“The promotion was designed to bring consumers and producers together,” stated Tim Stroda, CEO of KPA. “This venue does a great job to showcase our industry’s commitment to producing a healthy and nutritious product.”

While at the promotion, volunteers also handed out recipes brochures, talked with consumers about pork’s new cooking temperature of 145 degrees and distributed pork samples to tailgates in various parking lots.

Producers who were willing to help with the promotion got a game ticket and watched as the Wildcats pulled off their 5th win of the season. KPA would like to sincerely thank the many volunteers that worked the event and Seaboard Foods for supplying the pork loin.

Volunteers from left to right- Tim Stroda- KPA CEO/President, Lex Deal, Evan Jones, Brad Jones, Pete Sherlock, Kent Condray, Laura Condray, Damon Ginther, Ronda Haverkamp, Dylan Ginther, Alan Haverkamp, Marian Condray, Kristin Haverkamp & Laura Mazzoni.

Pig Tales 11

Inspiring Consumers PQA PLUS SITE STATUS REBATE PROGRAM The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply: • Producer must have all site status paperwork completed.

• Rebate amount may not equal more than the total assessment cost.

• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.

Please work with your PQA Plus advisor to complete the form below.

Then, detach and mail to the address on the form.

Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________

Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502

FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________ 12 Pig Tales •

Inspiring Consumers

KS Pig Tales 1/4 Page 3.67 x 4.92

Wendell Moyer Student Enrichment Grant Announced

Not just more manure.

tter manure.

In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement Association.

Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The Kansas Pork Association is working every day to achieve this same goal.

One of the most effective ways that the Kansas Pork Association can make our industry more profitable and to keep it flourishing is to encourage our youth to be a part of it. The Wendell Moyer Enrichment grant was developed to do just this.

Current Kansas State University students who have completed between 25 and 100 credit hours are eligible to apply for a $1,000 scholarship by completing this form by January 27, 2012, and sending it to the Kansas Pork Association office.

The KPA would like to again congratulate Alexandra Rath, the recipient of the 2011 Wendell Moyer Scholarship and thank all of our applicants for demonstrating an interest in the 2011 Wendell Moyer Scholarship.

While previous winners of any Wendell Moyer Student Enrichment Grants are ineligible to apply. Those that applied last year are encourage you to reapply this year. When reapplying please be sure to focus on your past, present and future involvement in the swine industry. For additional information or to have the grant application form sent to you, contact the KPA office.

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P Tales 13

Inspiring Consumers The Crowning Glory of the Holidays: A Pork Lover’s Guide

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WHAT IS A CROWN ROAST?

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Despite its highfalutin name, the crown roast is a simple, crowd-pleasing centerpiece consisting of two racks of pork arranged in the shape of—you guessed it—a crown! This elegant roast possesses an undeniable wow factor and pairs perfectly with a variety of festive flavors.

A ROAST BY ANY OTHER NAME

What’s in a crown roast? When broken down, this holiday favorite has a few other identities…

Baby back ribs

Pork rib chops

Center cut pork loin

A ROAST MADE TO ORDER This holiday show-stopper is actually easier (and more fun) to assemble than you might think.

Your retailer or a butcher can prepare a roast in a flash, but you may want to order it a week or two in advance. If you want to try it at home, here’s how it’s done:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Assemble your tools: You will need two racks of pork, a long, narrow knife, cotton twine and a barding needle to thread the racks together.

Make an indentation perpendicular to the bone of each rack, about to 2 inches from the end of the bone.

Trim away the meat between the incisions and the tips of the bones. The cut should be deep enough to expose the bones.

With a long, narrow knife, cut the rest of the meat away between the ribs. Leave about 2 inches of the bones exposed.

Make a 1-inch incision between every two chops. This will allow you to bend the chops into a ring later.

Shape the two roasts into a circle. Thread the needle and twine through the end chops in two places: below the exposed bones and just above the base of the chop. Secure the ties with a knot.

NOW YOU’RE READY TO ROAST! Liven up your holiday spread with some global flare by serving Italian-Herbed Crown Roast of Pork with Red Wine Pan Sauce. Try it with Sausage and Parmesan Dressing or your own favorite recipe. Follow these simple tips to pull off a flawless presentation.

Stuff

Roast

Rest

Serve

To help retain the crown shape, place an empty, washed tin in the center of the roast.

Cook the dressing in a separate dish to avoid overcooking. If you like, stuff the center of the roast once both are fully cooked for presentation and serving.

At 350°F, about 18 minutes per pound, until the internal temperature reaches 145°F.

For at least 10 minutes before serving. While your roast takes a breather, you can decorate the exposed bones with those paperfrills, or simply set the table.

The average crown roast can serve up to sixteen people, allowing one rib chop per person. For an impressive presentation, carve tableside. Serve with pan sauce and dressing.

STOP

Hungry for more?

14 Pig Tales •

Visit PorkBeInspired.com for 1,822 ways to get inspired in the kitchen.

Still cooking your pork to 160°? Stop!

For an extra-juicy roast, heat it to an internal temperature of 145°F with a minimum 3-minute rest.

Want to share your pork pride with friends?

Inspiring Consumers

Italian- Herbed Crown Roast of Pork 1 16-rib pork rib crown roast, (about 8 pounds) 2 tablespoons dried Italian herb blend Salt and pepper , to taste 3 cups chicken broth 1 cup dry red wine, preferably Italian 4 tablespoons unsalted butter, cut into 4 to 6 pieces 2 tablespoons cornstarch, dissolved in 2 tablespoons cold wate

Preheat oven to 350 degrees F. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings Pig Tales 15

We Care

PIG TALES

The Official Publication of the Kansas Pork Industry

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Support the Association by becoming a member or advertising in Pig Tales!

Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

16 Pig Tales •

We Care

Pig Tales 17