Current Newsletter

February 2012: Chops and Brining

In February's 400, see the innovative ways to use chops and brining for new and creative dishes

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In January's 400, indulge in savory breakfast items featuring classic dishes enhanced with pork.

In December's 400, tour the world from the comfort of your kitchen and focus on globally inspired pork dishes.

In November's 400, learn how to get the most bang for your buck with pork value cuts.

In October's 400, take a trip on the lighter side and learn about delicious and healthy pork options.

In September's 400, enhance your menu by discovering all the ways to use pork as an ingredient.

In August's 400, spice up your menu with new flavors that pair perfectly with pork.

In July's 400, we grab some delicious pork-to-go options and discuss the growing trend.

In June's 400, we tour the country and focus on delicious regional cuisine.

In May's 400, learn about the pork industry's efforts to go green and reduce our carbon footprint.

In April's 400, we talk barbecue and we're talkin' amazing!