Please Renew Your IPPA Membership by September 1, 2010 or you will lose your Benefits!
Keeping Food Safe at Home
Consumers today are concerned about whether the food they purchase is safe,” says Hope Danielson, Health and Wellness Advisor for County Market Grocery. “And while there are a number of federal, state and retail programs in place to ensure food bought at the grocery store is safe, consumers have a role to play in keeping food safe once they take it home.” When cooking burgers, ribs, pork and other meat, use these tips to ensure your family's food is safe and delicious. FULL STORY...
Pork & Pigskins Program Kicks-off
IPPA is again looking to team up with pork producers or county groups to kickoff off – Pork & Pigskins. This program will target high school football games as an opportunity to promote pork to tailgaters while also reminding local residents of how the pork industry supports the local community. IPPA will provide funds to local producers or pork groups to purchase pork products. The pork will be sold at a local high school football game with the proceeds of the sales going to benefit a local school related club or organization. For more details about this program, contact Tim Maiers at the IPPA office or click below.
Pork & Pigskins Information Outline
Funding Form
The Illinois Pork Producers invite you to join producers, allied industry and pork industry friends to participate in the 6th Annual Illinois "Pork Chop Open"
August 30, 2010
Western Illinois University
Macomb, IL
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.
 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...
Requests for these scrumptious BACON recipes were in demand at Baconfest Chicago! Enjoy!
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