Local Pork Producers Donate More Than 2,800 Pounds of Pork to the Central Illinois Foodbank
Pork donation to provide more than 11,500 servings to those in need.
 Several local pork producers presented a significant donation of ground pork to Central Illinois Foodbank in Springfield on July 12 as part of the "Pork Power: Partnering to Fight Hunger in Illinois" initiative.
Six local pork producers together donated 22 pigs which yielded more than 2,800 pounds of pork. Those pork producers donating were: Dereke Dunkirk of Morrisonville, Phil Borgic of Nokomis, Paul Beeler of Raymond, Ken Doyle of Gillespie and Allan & Dale Weitekamp of Farmersville. FULL STORY...
Pictured above, left to right: Tony Magro, Magro Processing; Ann Voyles of the Auburn Food Pantry; Kristy Gilmore from Central IL Foodbank; Dereke Dunkirk from IL Pork Producers Association and Ross Prough of the IL Soybean Association.
First-Ever PORK MEETS CORK!
Enjoy a special evening of PORK, WINE, TASTY TREATS and entertainment by the hottest central Illinois country band, Still Kick'n!
The state fair comes to you in July with scrumptious Pork items including the original BBQ Pulled Pork Sandwich, Pork Chop Sandwich and the unforgettable State Fair Pork Burger!
Sample the finest Illinois wines from the following wineries:
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Pheasant Hollow Winery
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Alto Vineyards
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Shawnee Winery
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Fox Creek Winery
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Hill Prairie Winery
Bottles of your favorite wines will be on sale following the tasting at 8:00 pm. Click the icon below to order your tickets in advance! Tickets are also available at the door. Pork Meets Cork will take place rain or shine!
 Think Lean, Choose Loin
Manage your waistline this swimsuit season by choosing lean cuts of pork.
Today’s pork is 31 percent lower in fat, 29 percent lower in saturated fat and 14 percent lower in calories than pork produced 15 years ago. This is because pork producers in Illinois, and around the country, responded to consumers' wishes for leaner cuts of pork. Today, pork producers are proud to provide consumers with six nutritious pork cuts that contain less saturated fat than a skinless chicken thigh. With an average of only 173 calories per 3-ounces serving, consumers can have their pork and eat it too! Read More...
 Julie Maschhoff Appointed by Ag Secretary Vilsack to National Pork Board
Julie Maschhoff, from Carlyle, IL, was one of five appointments announced by Secretary Vilsack to the 15 member NPB board of directors. The five appointees were chosen from among 8 pork producers nominated by the National Pork Producers Delegate Body during its meeting in Kansas City, MO, in March. Each appointee will serve 3 year terms. Read More...
Register today for the IPPA 2010 Visioning Session July 20th!
Agenda
Registration Form
Requests for these scrumptious BACON recipes were in demand at Baconfest Chicago! Enjoy!
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