“Consumers recognize the versatility of serving pork in their homes,” Richter said. “Cooking to the U.S. Department of Agriculture’s recommended internal temperature of 145° F will ensure flavorful and tender pork on the plate.”
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Pork importers also invest a comparable amount. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health and pork safety. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-PORK or check the Internet at www.pork.org.