As pork producers, there is never a moment when we aren’t thinking about herd health, continuous improvement of our production performance, sustainability of our business and how we can better care for our animals, our people, our environment and communities.
And then they are mouthwatering and aroma-drive reminders that hit us right in the face and remind us to be especially proud of what we produce—quality, safe, wholesome pork that can hold its own in our finest white tablecloth restaurants and hospitality destinations.
Here’s to The Robert Morris Inn Chef Mark Salter and the amazing Hilton Des Moines Downtown team for their outstanding preparation of pork at a recent event. And to all of those in the food industry who source, prepare, innovate, plate, serve and celebrate pork on menus across the nation and our globe.
