Pork Edition October 8, 2009

8/14/2019 Pork Edition October 8, 2009

1/8

Mount Ayr

Record NewsRinggold Countys News and Advertising Source Since 1864Thursday, October 8, 2009

October

National Pork Month

WeSalut

eour

Pork Producers


2/8

2 Mount Ayr Record-News Pork Edition Thursday, October 8, 2009

This is the story of Tillythe pig.

Nine years ago RussStewart and his mother,Judy, were working late toget the crop out of the eldand as they were unload-ing corn near the hog con-inement building it wasdiscovered that the 60 pigshad escaped and were outrunning round.

A total of 59 werefound and the independent60th one that was not to befound was given up on. Infrustration, Russ Stewartsaid the pig could go to youknow where.

Instead the pig juststayed around the farm,following along behind the

cows because the Stewartsstopped raising hogs. Shewas accepted pretty wellby the cows and the Stew-arts just let her do her thingas long as she stayed on theBrammer farm.

Oh there was the timethat Tilly decided shewanted to go to town andmade her way up the roadto visit Delphos. The Stew-arts did chase her downthis time and brought herhome to take up permanentresidence in the south lot atthe Brammer farm.

There she has plentyof room, big shed to sleepin, mud to relax in andcompany part of the time

when the bulls are turnedin there.She sleeps with them,

eats at the bunk with them

and they dont mindher hanging with them.When one tried to pushher out of the way to geta closer look at the pho-tographer, she went headto head with him stoodher ground.

Tillys getting upthere in pigs age aftermore than nine years.Pigs can live longer but

most of them have goneto market by this time inRinggold county.

Does anyone know ofa pig that is older thanTilly? This story camefrom an effort by JudyStewart to nd out. So far

Tilly ranks as the oldestof the lot. This is as closeas the staff could come toan interview to nd out.

Countys oldest pig? Tillys a survivor

Ronnie Gregg, Owner304 N. Polk Mount Ayr Ph. 641-464-2828

Monday - Friday, 8 a.m. to 5 p.m.

Saturay, 8 a.m. to noon

P

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O

D

U

C

E

R

S

I

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W

A

P

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Julie A. DavisonMount Ayr

Ph. 641-464-2606

Jason ButlerMount Ayr

Ph. 641-464-2606

Make sure your operation is protected.

Farm / Ranch Business InsuranceCrop Business Succession

Insurance Investments

www.fbfs.com

Securities and services offered through EquiTrust Marketing Services, LLC* 5400 University Avenue, West Des Moines, IA50266, 877.860.2904, Member SIPC.*Company of Farm Bureau Financial Services

Sales ~ Dick Elliott, Jim CollinsService ~ Rod Adams, Travis Shaha, Steve Worthington, Ken Lilienthal;

Parts ~ Neil Hartman, Mike Shields, Jeff Woody; Office ~ Billi LarsenWe carry a full stock of Case IH service parts to keep your equipment

at top efficiency. Our service staff has been factory trainedto give you the top quality service you expect.

We are proud to serve the Ringgold County Pork Producers and to support them in theirobservance of October ~ Pork Month. For parts service after store hours, call

Neil ~ 464-3393; Jeff ~ 464-3995; Mike ~ 773-5297; Dick ~ 464-3144.

Abstract & Title Co.

Abstracts Of Title For Your Real Estate NeedsBooks established from 1966.

Ph. 641-464-2108 Fax 641-464-2017

E-mail: [email protected]

Member of Iowa and American Land Title Associations. Title Guaranty Division Member No. 8657

Our office is located on the west side of the square

OUR HOURS: Monday - Thursday, 8 a.m. - noon and 1 p.m. to 4 p.m.;

Friday, 8 a.m. - noon and 1 p.m. to 3 p.m.; Saturday and Sunday - Closed

We salute areapork producers!


3/8

Thursday, October 8, 2009 Mount Ayr Record-News Pork Edition 3

NPPC briefs U.S. tradingpartners on H1N1 fu

You should know

that you cannot

get H1N1 fu

rom eating pork.

Pork products are

perectly sae.

U.S. Secretary of

Homeland Security

Janet Napolitano

www.dhs.gov

You cannot get thisfu rom eating pork

or pork products.

Centers for Disease Control

and Prevention (CDC)

www.cdc.gov

I want to

reiterate that

U.S. pork is sae.

USDA Secretary

Tom Vilsack

www.usda.gov

YOU CANNOT

GET H1N1 FLUFROM HANDLING

OR EATING PORK

Government Ofcials

Agree:

For more acts on the

H1N1 fu please visit,

www.FactsAboutPork.com

2009 National Pork Board, Des Moines, IA USA

This message funded by Americas Pork Checkoff Program.

At a brieng in Washington, D.C., onSeptember 14 evening, the National PorkProducers Council told foreign ofcialsthat the U.S. pork industry and the U.S.government are gearing up for a return ofthe novel H1N1 u and that both wouldcontinue to get out the messages that theu is not transmitted through food (pork)and that pork is safe to eat.

Were all dealing with the H1N1 uin our respective countries, NPPC CEONeil Dierks told embassy ofcials from 25countries at a reception with members ofNPPCs board of directors. We just needto remember that the u is not a food-borneillness; you cant get the H1N1 u fromeating pork.

NPPC has been working with the Ofce

of the U.S. Trade Representative and theU.S. Department of Agriculture to reopento markets closed to U.S. pork exports inthe wake of the H1N1 u outbreak, whichreceived wide media attention starting

April 24. While most nations that had themin place have lifted their bans on U.S. pork,China and a few other countries have main-tained them, citing fears of H1N1, whichmuch of the media misnamed swine u.China was the third largest U.S. pork ex-port market in 2008, buying nearly $690million of U.S. pork and pork products.

The pork export bans and a drop inconsumer demand in the weeks followinginitial reports on the H1N1 u, coupledwith rising production costs and a world-wide economic slowdown that began twoyears ago, have cost the U.S. pork industrymore than $4.6 billion. U.S. pork produc-ers lost an average of nearly $25 per mar-ket hog and a combined $991 million fromApril 24 to mid-August.

NPPCs brieng followed a Sept. 9brieng by the Obama administration onthe U.S. governments H1N1 response andsurveillance efforts for trade ofcials from30 countries.

Did you know - Health Facts

Did you know...Pork is now 16 percent leanerthan it was 15 years ago.

Did you know

Pork is a great source of im-

portant nutrients, such as B-vitamins and protein.

CELEBRATE

See us for all your financial needs.Todays pork producers are

working hard to provide a wholesome

and tasty product while protecting the environment.

We salute producers

for their dedication to the pork industry!

Southwest Builder Supply Inc.

Were Proud to Salute Our County

Diagonal, Iowa Ph. 641-734-5303

We saluteour area

pork producers! Grain Marketing Livestock Feeds

Motor Oil Fontanelle Seed

Quality products and service at fair and competitive prices.

Inc.


4/8


Pork Checkoff celebrates October pork monthOctober is pork month. It is a time that

not only reminds consumers to eat pork,but also a month that celebrates the hard

work and dedication of pork producerswho take pride in producing a safe, whole-some product.

October pork month serves as a re-minder to Americans that pork is a greatproduct and producers are dedicated tomaking it safe, healthy and available,Tim Bierman, a pork producer from Lar-rabee, Iowa and president of the NationalPork Board said. During the entire year,Pork Checkoff funds are used on research,promotion and education programs thatsupport pork producers and the pork indus-try.

The Pork Checkoff offers numerousprograms, including Pork Quality Assur-ance Plus (PQA Plus) and TransportQuality Assurance (TQA SM). PQA Plus

is an education and certication programfor pork producers. The PQA Plus programachieves its goals through:

Producer training by a certied PQAPlus advisor which results in the producerreceiving PQA Plus certication.

An objective assessment of on-farmanimal well-being which, when combinedwith the education of the producer throughPQA Plus certication, results in the farmreceiving PQA Plus site status.

A PQA Plus survey designed to evalu-ate the implementation of PQA Plus in theindustry. Survey results are used to identifyopportunities for improvement of the pro-grams information and delivery

Currently over 35,000 pork producersare certied in the PQA Plus program.

The TQA certication of transportersdelivering hogs is required by major U.S.packers. The program focuses on promot-

ing the well-being of pigs during transportand on improving the quality of pork andpork products. TQA certied producers and

handlers understand how to handle, moveand transport pigs and know the potentialimpacts of their actions on pig well-beingand pork quality.

From animal care to the environment tofood safety, producers certication in PQAPlus and TQA shows that they are commit-ted to responsible practices and continuousadvancements in pork production. Theydemonstrate their care and concern forhow pork is produced by being committedto the We Care initiative.

Producers have pledged to uphold sixethical principles every day: produce safefood; protect and promote animal well-being; ensure practices to protect publichealth; safeguard natural resource in all oftheir practices; provide a safe work envi-

ronment; and contribute to a better qualityof life in their communities.

Im very proud of the progress ourindustry is making through the We Careinitiative, Bierman said, We Care givespork producers the opportunity to talkabout what they do on their farms in termsof the ethical principles and practices thatguide them - and thats a conversation wewant to have with as many people as wecan.

This year the Pork Checkoff also playeda role in assuring consumers that pork issafe, after the novel H1N1 u virus wasfound in the United States. According tothe Centers for Disease Control and Pre-vention (CDC), the H1N1 u virus is nottransmitted by food, and people cannot get

H1N1 from eating or from handling porkor pork products.

For more information about the Pork

Checkoff visit www.pork.org. The mainpage of the web site has daily web featuresthat contain up-to-date information on

pork industry news. Other useful items onpork.org include: PorkPod - online audiointerviews with tips for producers; currentresearch information about the industry;Environmental Steward Award winners;and additional information about Check-off-funded programs developed by porkproducers. The web site also provides easyaccess to producer educational programs,such as PQA Plus and TQA.

The web site is full of valuable in-formation, Bierman said, Its a great re-source for producers, whether they want toknow about certication programs or newtechnologies that make pork productioneven better.

The National Pork Board has responsi-bility for Checkoff-funded research, pro-motion and consumer information projects

and for communicating with pork produc-ers and the public. Through a legislativenational Pork Checkoff, pork producersinvest $0.40 for each $100 value of hogssold. Pork importers also invest a compa-rable amount. The Pork Checkoff fundsnational and state programs in advertising,consumer information, retail and foodser-vice marketing, export market promotion,production improvement, technology,swine health and pork safety. For informa-tion on Checkoff-funded programs, porkproducers can call the Pork Checkoff Ser-vice Center at 800-456-PORK or check theInternet at www.pork.org.

116 N. Taylor, Mount AyrPh. 641-464-3991

We SaluteWe Salute

Area PorkArea Pork

ProducersProducersand thank you

for your patronage.

408 S. Sumner Ave., CrestonPh. 641-782-2317

TO THE PORK PRODUCERS

COMMUNITYMEATPROCESSORS

CUSTOM PORK PROCESSING

SMOKED HAMS BACON

BARBECUING

DAVE and LORI FREEDPh. 641-464-2600 Mount Ayr, Iowa

Member FDIC

WE

SALUTE

AREA

PORK

PRODUCERS!During National Pork Month, we are pleased to recognize our

area pork producers. Their important contributions to the economy

and dedication to producing wholesome and delicious quality pork

products make our community proud.

Thanks, pork producers, for helping to raise the standards of

pork production and allowing us to enjoy the finest pork available.

See us for all your financial needs.

Checking Savings AccountsCertificates of Deposit IRAs

Fixed Rate and Adjustable Rate MortgagesHome Improvement Loans


5/8

Thursday, October 8, 2009 Mount Ayr Record-News Pork Edition 5

At the end of 2008, Iowa had 8,300

hog operations. At any one time, there are approxi-mately 19 million pigs being raised inIowa.

On average, approximately 30 millionhogs are raised in Iowa each year.

Iowa producers marketed more than37 million hogs in 2008.

The U.S. pork industry marketed morethan 121 million hogs in 2008.

Iowa is the number one pork produc-ing state in the U.S. and the top statefor pork exports.

Source: Iowa Agriculture Statistics Ser-

vice

Rank by total inventory from the 2007Census

Rank State Inventory of Hogs1 Iowa 19,295,0922 North Carolina 10,134,0043 Minnesota 7,652,2844 Illinois 4,298,7165 Indiana 3,669,0576 Nebraska 3,268,5447 Missouri 3,101,4698 Oklahoma 2,398,3729 Kansas 1,885,252

10 Ohio 1,831,08411 South Dakota 1,490,034

12 Pennsylvania 1,167,44913 Texas 1,155,79014 Michigan 1,032,054

15 Colorado 882,69516 Utah 760,03517 Wisconsin 436,81418 Virginia 371,17619 Kentucky 348,02320 Mississippi 337,24421 South Carolina 293,79322 Arkansas 289,34223 Georgia 263,47124 North Dakota 181,67925 Montana 181,60226 Alabama 178,275

27 California 153,98328 Tennessee 138,20729 Wyoming 107,180

30 New York 85,74131 Idaho 32,79432 Washington 28,54533 Oregon 21,12534 Florida 19,93735 Hawaii 14,93336 Massachusetts 11,55337 Louisiana 10,61538 Delaware 8,95539 West Virginia 8,94840 New Jersey 8,55141 Maine 4,401

Top pork producing states in the U.S.42 Connecticut 3,64543 Nevada 2,94944 New Hampshire 2,792

45 Vermont 2,70146 Rhode Island 2,31647 New Mexico 1,97248 Alaska 757

Arizona D*Maryland D*

*Exact data is suppressed. If values werepublished, it would identify data reportedby a respondent or allow a respondentsdata to be accurately estimated or derived.

Iowa Pork FactsThe Iowa pork industry:

Creates more than 63,000 jobs forfellow Iowans Contributes more than $2 billion in

annual payroll Contributes $12 billion annually in

economic impact to the state ofIowa.

Hogs consume 25 percent of Iowascorn and 39 percent of Iowas soy-beans, or 564 million bushels ofcorn and 166 million bushels of soy-beans.

Source: Iowa State University, Depart-

ment of Economics, based on 2002U.S. Census of Agriculture

Japan is the leading international

market for Iowa pork products. Iowa exports pork products to nearly30 countries each year.

Iowa has led the nation in pork ex-ports for most of the past 17 years.

Source: Iowa Department of EconomicDevelopment and USDA National Ag-ricultural Statistics Service

Mount Ayr Ph. 641-464-2101

CommunityGrocers, Inc.

OPEN: Monday - Saturday, 7 a.m. - 8 p.m.; Sunday, 8 a.m. - 6 p.m.

CGISupports Our Local Pork Producers!COME IN: Thursday, Friday

and Saturday, October8, 9 and 10 for our HUGEANNUALTRUCKLOAD SALE

featuring many great pork items!

If you want a clean field to plant in next spring, see us now for

your fall application of chemicals.

Also, now is the best time to book your 2009 seed needs.

Weigh wagon and bulk seed delivery available at anytime.

See us for allyour fall fertilizer needs.

Full lines of corn and soybean

seeds, farm pesticides Custom spreading and spraying

Delivery when promised

Soil testing available

Hatsoffto

allofyouwho

haveandare

continuingto

contributeto

thePork

Industry.

SUR-GROPlant Food Co., Inc.

Diagonal Ed Allee, Manager Ph. 641-734-5315

DIAGONALDIAGONAL

BUILDINGBUILDING

PRODUCTSPRODUCTSFRANK GUNSOLLEY, OWNER

Diagonal, Iowa Ph. 641-734-5411


6/8


Did you knowTo buy the leanest pork cuts,look for the word loin inthe name of the cut.

Did you knowPork tenderloin is just aslean as a skinless chickenbreast.

Did you knowIt takes about eight minu-ets to broil, grill or saut apork chop.

Pork news from Iowa Pork Industry CenterValue of manure as fertilizer

As the price of commercial fertilizer has risen, so, too, has the use of manure as a fer-tilizer. By substituting manure for commercial fertilizer, producers can achieve a signi-

cant reduction in cost. However, its important to understand the variability of nutrients inmanure when deciding whether to use that source. Proper manure analysis, determiningapplication costs and following regulations related to manure use a lso are important fac-tors.

For more information, contact Kelvin Leibold, Iowa State University Extension, IowaFalls, IA 50126; (641) 648-4850, [email protected]

(Note: Iowa Pork Industry Center has an inexpensive --$10-- spreadsheet-based pro-gram that can help producers determine nutrient values from all types of manure, providerecommendations of remaining commercial fertilizer needs, and estimate costs of apply-ing all necessary fertilizer to specic pieces of land. Look for the Manure Nutrient ValueCalculator order form here http://www.ipic.iastate.edu/softwarepurchase.html)

The Beginning Farmer Center helps with farm transition plansThe Beginning Farmer Center (BFC) at Iowa State University is available to assist

with the succession planning efforts of family farms. The BFC facilitates meetings andmediations between multiple generations of swine producers making sure that all re -sources are available for successful business transfers. The FarmOn program introducesexisting pork producers without interested farming heirs to aspiring young farming can-

didates who could possibly work into a controlling role of existing swine operations. TheBFC web site features short videos, links to center programs, a list of pertinent publica-tions and descriptions of nancial and other resources. Take a look here http://www.extension.iastate.edu/bfc/

To learn more about the BFC and its programs, contact David W. Baker, Farm Transi-tion Specialist, BFC, 10861 Douglas Ave. Urbandale, IA 50322; (515) 252-7814, [email protected]

Iowa pork industry adds value to stateThe Iowa pork industry represents a signicant valueadded activity in the states ag -

ricultural economy and a major contributor to Iowas overall economy. About 64,000Iowa jobs are involved in various aspects of the industry, ranging from input suppliersto producers, processors and handlers as well as main street businesses that benet frompurchases by people in these industries. In all, an estimated $2.55 billion of personal in -come and $4.1 billion of gross state product are supported by the hog industry based on2007 levels of production and long run prices.

For more information on the impact of Iowas pork industry on the states economy,contact Dan Otto, 166C Heady Hall, Iowa State University, Ames, IA 50011; (515) 294-

6147, [email protected]; OR John Lawrence, 468 Heady Hall, Iowa State University,Ames, IA 50011; (515) 294-6290, [email protected]

Estimated returns tracks pig production costsPork producers are enduring their most difcult economic times yet. Higher feed

costs, a global recession and unwarranted trade restrictions have resulted in unprotableconditions in 22 of the last 24 months, and losses are forecast to continue through early2010. The ISU Estimated Returns Series is a widely recognized barometer of the indus-trys economic health. See links to the estimated returns to three production segments onthe web site of ISU Extension ag economist John Lawrence

http://www.econ.iastate.edu/faculty/lawrence/lawrence_website/livestockreturns.htmLawrence and ISU Extension economist Shane Ellis maintain the series and either canspeak to the current crisis and prospects for the future.

For more information, contact John Lawrence, 468 Heady Hall, Iowa State Univer-sity, Ames, IA 50011; (515) 294-6290, [email protected] OR Shane Ellis, 475 HeadyHall, Iowa State University, Ames, IA 50011;(515) 294-8030, [email protected]

Using the crush margin to more effectively manage prot

The current economic crisis in the pork sector and increased volatility in hog andgrain markets makes price risk management more important than ever for pork produc-ers. More specically, producers need to monitor and manage the margin between hogrevenue and their largest, most variable inputs -- the prices of the pig, corn and soybeanmeal. Read more about the crush margin on the ISU Economics web site http://sn.im/crushmargin A new Web site monitors this margin on a weekly basis for wean to nishfarmers for a year or more in advance http://sn.im/hogcrushmarginweb ISU Extensionag economist John Lawrence or ISU Extension economist Shane Ellis can explain thecrush margin, how it has performed in the past, and how to use this information to man-age margin risk in the future.

For more information, contact John Lawrence, 468 Heady Hall, Iowa State Univer-sity, Ames, IA 50011; (515) 294-6290, [email protected] OR Shane Ellis, 475 Heady

Hall, Iowa State University, Ames, IA 50011;(515) 294-8030, [email protected]

Sow longevity spreadsheets help pork producers worldwide

First available in 2004 in English and metric formats for farrow-to-nish and breed-to-wean operations, this free software tool now is available in Chinese and Portugueselanguage versions in metric as well. Producers and others in the industry with inuenceover more than 30 million sows on six continents have received at least one of the ver-sions. Owners, managers, consultants, veterinarians, marketers, genetic researchers andstudents use these spreadsheets to help them make decisions on how long to keep sowsin their breeding herds. Recent recipients include people from Iowa, Texas, Zimbabwe,Botswana and Brazil.

For more information, contact Ken Stalder, Iowa Pork Industry Center, 109 Kildee,Iowa State University, Ames, IA; (515) 294-4683; [email protected]

Managing pig feed costs factsheetAs corn prices rise, so does interest in alternative feed stuffs. Although this factsheet

is titled, Managing Pig Feed Costs in Niche Pork Production, it actually provides usefuland relevant strategies for managing feed costs for all pork producers. See and downloadthe factsheet from the IPIC web site at this URL http://www.ipic.iastate.edu/publications/Nichefeedcosts.pdf

For more information, contact Mark Honeyman, Animal Science, 32 Curtiss Hall,

Iowa State University, Ames, Iowa; (515) 294-2340, [email protected]

Feed particle size screeningAll ISU Extension swine eld specialists have access to feed particle size screening

equipment. If youre interesting in having a particle size analysis or would like to learnmore, contact the eld specialist for your county. Find your ISU Extension swine eldspecialist and his contact information here http://www.extension.iastate.edu/ag/fsswine/fsswine.html

Iowa Pork Industry Center is onlineInformation from the Iowa Pork Industry Center is available through online variety

of media. In addition to the centers web site www.ipic.iastate.edu, the semi-monthlyelectronic newsletter, NEWS NOW, is available by email subscription and in .pdf versionon the web site. Newsletter issues and a link to subscribe, as well as a listing of current-year news releases is available here www.ipic.iastate.edu/newsreleases.html The mostrecent addition to IPIC electronic information avenues is a Twitter account. Follow IPICat http://twitter.com/iowaporkcenter

For more information contact, Sherry Hoyer, Iowa Pork Industry Center, 109 Kildee

Hall, Iowa State University, Ames, IA; (515) 294-4496, [email protected]

Scanning team provides numbers and informationDuring the summer of 2009, the ISU scanning team traveled to more than one-third of

the states counties. Coordinator Colin Johnson said he and three students traveled morethan 7,900 miles to do ultrasound scanning of 2,381 pigs at 43 shows in 39 Iowa counties.Nick Boddicker, Kyle Schulte, Nick Siedelmann and Johnson also scanned nearly 360head of 4-H derby swine at the Iowa State Fair. The scanning measurements (typicallyloin eye area and back fat depth in swine shows) can be used by individuals and familiesto aid in genetics decisions for their operation, and are used by Extension staff memberswho hold post fair result/evaluation programs for hog show youth entrants to learn aboutthe pigs they showed. The results also are used to help determine carcass placings in thefair contests. The service has been offered on a cost basis to Iowa county Extension staffsince at least 2001.

For more information, contact Colin Johnson, Iowa Pork Industry Center, Iowa StateUniversity, Ames, IA 50011; (515) 291-9287, [email protected]

Updated ISU swine research, extension faculty and staff listing is always available

A listing of ISU swine research and extension faculty and staff members is availableon the IPIC web site. The booklet includes photos, contact info and primary research andinterest areas for approximately 60 faculty and staff members based either on campus orat county ISU Extension ofces. The table of contents is organized by subject matter andindividuals are listed in alphabetical order under the respective department. IPIC directorJohn Mabry said the list is a useful tool for anyone interested in swine production andencourages people to get acquainted with the names and faces in the list. See, downloadand print the listing from the IPIC web site here www.ipic.iastate.edu/publications/ISUS-wineResearchers.pdf

For more information, contact John Mabry, Iowa Pork Industry Center, 109 Kildee,Iowa State University, Ames, IA 50011; (515) 294-6325, [email protected]

Did you knowPork chops are Americas fa-vorite cut of pork, and be-cause they come from the

pork loin, they are also ahealthful choice.

Did you knowFor juicy and tender pork,cook until the internal tem-perature reaches 160F, andmeasure the temperaturewith a meat thermometer.

Did you knowPork cooked to 160F will beslightly pink in the center.

Did you knowPork is the worlds mostwidely eaten meat.

Did you knowOne in every four poundsof pork traded around theworld originates from theU.S.

Did you knowPork is a true leader when itcomes to pizza. Seventy-sev-en percent of all meat pizza

toppings come from pork.And, 94 percent of Americanseat pizza.


7/8


8/8


2009 National Pork B oard, Des Moines, IA USA. This message funded by Americas Pork Checkoff Program.

is National Pork Month!

Orange-GlazedHamKabobs(Serves6)24 1-inch fullycookedhamcubes, 1largeredbellpepper,about1poundscutinto16pieces2mediumoranges,pared cup orangejuice and cutintoeighths 2tablespoonstomatopaste1 largegreenbellpepper, teaspoon groundginger cutinto16pieces

Alternatelythread threehamcubes, twoorangepieces,2greenpepperpiecesand2redpepperpieceson each ofeightskewers. Placeon rackinbroilerpan. Broil 4-5inchesfromheatfor8 minutes,turningoccasionally.Combine orangejuice,tomato pasteand ginger;mixwell. Brushkabobs withhalfofthesauceand continuebroiling2-3minutes.Turnkabobs, brushwithsauceandcontinuebroiling2 minutesoruntil done.

Formoregreatrecipes, seeTheOtherWhiteMeat.com.

Directions: Draw these Kabobs on your plate.

Cuban Glazed Pork Loin(serves 4)

1 (3 to 3 pound) boneless pork loin roast1 lime

2 tablespoons thawed frozen orange juice concentrate1 tablespoon minced garlic1 tablespoon olive oil1 teaspoons ground cumin teaspoon salt teaspoon freshly ground black pepper2 medium sweet potatoes, peeled and cut in chunks (optional)1 large red onion, cut in 1-inch wedges (optional)

Preheat the oven to 350F. Arrange the pork roast in the center of a shallow roastingpan. Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoonto the bowl; reserve remaining juice for another use. Stir the remaining ingredients intothe bowl. Spread the citrus mixture over the surface of the pork. Surround the pork withthe sweet potatoes and onion if desired. Roast 20 minutes per pound or about 65 to 70minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature onan instant read thermometer reaches 150F. Remove from oven and let the roast rest for10 minutes until the internal temperature reaches 160F. Slice slightly over a third of theroast, surround with roasted vegetables if desired and serve.

Tip: Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additionalmeals.

Nutrition Information per Serving: Calories: 160, Fat: 4g, Saturated Fat: 1g, Cholesterol:80mg, Sodium: 210mg, Carbohydrates: 3g, Protein: 26g, Fiber: 0g.

122 W. Madison Street P.O. Box 346 Mount Ayr, Iowa 50854

Ph. 641-464-2440 [email protected]

We salute the efforts

of area pork

Proud to be

your Ringgold County

news and advertising

source since 1865.

producers!

Documents

Pork Edition October 8, 2009