Pork education and training is of the utmost importance since improperly prepared pork products can cause illness and even death. A pork meat producer can be one of the contacts that will help you in your training and preparation. Whether you have a pork meat shop business or a restaurant that serves pork products, know how to prepare and properly serve it to ensure that your customers will enjoy your pork products safely.

Pork suppliers and pork processors are attune to the various ways of ensuring that the meat is safe and can help with temperature, cooking time and serving ideas. Pork manufacturers can be a wealth of information on their products. Keep in mind that you can always serve pre-cooked pork products if you plan to cut corners on preparation times. This also ensures that your products cook properly every single time.

1. Consult with a pork manufacturer about safe handling of pork products.

2. Inquire with pork meat producers on the best way to serve their pork products.

3. Learn how to properly store and maintain pork products.

Action Steps
The best contacts and resources to help you get it done

Inquire about safe handling of pork products with a pork manufacturer

A pork manufacturer can enable you with a variety of safe handling measures to use in your own restaurant. Teach your employees any information you find out to ensure they too know the correct way to keep your customers safe.

I recommend: The Other White Meat has an area that helps with all types of safe cooking instructions when using pork meat. Karn Meats has extensive information on cooking times, safety and handling when using pork products.

Consult pork meat producers and experts on serving ideas and safe handling

Pork meat producers and experts can share their extensive knowledge when it comes to cooking ideas and safe serving instructions. Don't be afraid to trust in a pork meat business vendor that knows the pork business.

I recommend: The USDA has an information packet explaining all about pork meat products and the safe way to cook with them. It even includes a cooking chart to help with instructions on how to prepare pork. Knox's has a great guide on temperature and cooking rules.

Gain knowledge on the proper way to keep pork fresh and safe to serve

Safely storing your pork products will help ensure that once prepared, the meat is safe to serve and eat. When you store pork products, it's as important as safe preparation and handling.

I recommend: Clemson University has excellent guides to storing pork as well as handling information. The Arizona Barbeque Association lists a guide that includes storing procedures, handling and safety when using pork.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Teach your employees every detail that you learn to ensure that your pork products are handled properly each time.

Pork is a popular meat product in many American homes and restaurants. If you facilitate a pork meat shop business or a restaurant that offers pork items on your menu, you need to find a variety of quality pork items to offer to your customers at prices you can afford. A reputable pork meat producer or pork manufacturer can work with you to determine which pork products suit your needs and your budget.

Experienced pork suppliers offer a wide selection of pork in a range of prices to suit any budget. Establishing a solid partnership with processed pork meat suppliers and pork meat producers is paramount to finding the pork meat products suitable for the needs of your business. When searching for a pork manufacturer or pork meat producer to supply pork for your business, you should:

1. Use a pork slaughterhouse directory to contact a slaughterhouse in the vicinity of your business.

2. Partner with pork meat producers who can offer a wide variety of pork to meet your business needs.

3. Buy pork in bulk from reputable pork processors to ensure you receive quality pork at cost-effective prices.

Action Steps
The best contacts and resources to help you get it done

Find national pork suppliers

Pork suppliers with a national presence have the shipping capabilities and variety of pork products you need to successfully stock your business. They generally offer 24-hour customer service and websites that you can check daily for updates on your orders.

I recommend: Salmon Creek Farms is a national pork distributor based in Idaho. They offer natural pork products with no artificial preservatives and minimal processing. Establish an account and check the status of your orders from the official website. Karn Meats, a meat processing company that supplies pork to restaurants across the country, has a wide selection of pork products that are fresh or pre-cooked.

Stock a variety of pork in your business

From cured bacon and racks of ribs to pork roasts, stock a nice selection of pork products to meet the needs of your customers in a range of prices that can fit any budget.

I recommend: Order pork from Organic Prairie, a supplier of a variety of organic pork products such as ham, pork chops and pork sausage. They offer quality pork selections at competitive prices. Partner with Farmer John, a supplier of a wide selection of pork products that include fresh pork, bone-in ham, bacon and dinner sausage.

Buy pork in bulk from a reputable pork supplier

Ensure you have enough pork products to meet demand. Buy pork in bulk to receive wholesale prices and volume discounts from a pork meat business you can trust.

I recommend: Buy pork in volume quantities from Bar-S Food Company. They offer hot dogs, bacon, deli sliced ham and smoked ham at prices you can afford. Partner with Hatfield Quality Meats for the selection of pork you need at cost-effective prices.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Inspect the pork products that interest you to ensure the pork meets your standards before you commit to purchase anything.

Although most professional chefs understand and recognize the majority of meat cuts, there is often confusion among pros and amateurs alike when it comes to pork key terms. Does Boston butt really come from the rear end of the pig? Are ham hocks and regular hocks the same thing or are they two entirely different cuts? What is Canadian bacon, really? The answer to these questions and more are covered here.

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Hocks

Hocks come from the lower front leg of the pig and are frequently available fresh or smoked. Sometimes they are confused with shanks, which come from the upper front leg of the pig. Meat labeled 'ham hocks' comes from the lower rear leg of the pig and are usually sold cured.

I recommend: The National Pork Board offers basic information and recipes for cooking hocks.

Blade steak

Blade steaks (sometimes called pork steaks) come from the pig's shoulder and include the blade bone. They are well marbled and, therefore, are quite tender.

I recommend: University of Nebraska-Lincoln's animal science department shows a blade steak cut and provides appropriate cooking recommendations.

Canadian bacon

The name Canadian bacon is misleading since this meat is more like ham than bacon. Canadian bacon (sometimes called back bacon) is cooked and smoked pork loin that comes from the tender and lean eye of the loin (the middle back of the pig).

I recommend: The Cook's Thesaurus compares various types of bacon, including Canadian bacon, American bacon and gypsy bacon.

Pork picnic shoulder

Pork picnic shoulder is also sometimes called the pork shoulder arm picnic. It literally is the shoulder of the pig and contains most of the arm bone, shank bone and some of the blade bone. Usually, pork picnic shoulder is roasted or used for making sausage or pulled pork.

I recommend: Cooks.Com has recipes for barbecuing pork picnic shoulder.

Boston butt

Boston butt refers to the upper part of the pig's shoulder from the front leg. It contains the blade bone. According to the pork board, the name comes from the 18th century when this Bostonian cut was stored in barrels called butts.

I recommend: Cookthink offers some basic information about Boston butt, along with recipes for cooking it.

Jowl

The jowl is literally meat from the pig's jowl or jawline. It's a fatty cut and is usually smoked and cured. Jowl is primarily seen in ethnic food.

I recommend: CHOW offers tips on buying and preparing jowls.

Pork products are found in a wide variety of food for humans and animals. A pork manufacturer, whether working with live swine or in the slaughterhouse, needs to know the USDA standards for raising healthy livestock to produce healthy food products. Pork safety, to an extent, is also the responsibility of consumers when they purchase uncooked pork products. The manufacturer should provide them with easy to follow instructions for safe cooking and storage.

Any pork meat producer should make safety their top priority. This will prevent anyone getting sick from eating pork products. Safety information and guidelines are available for all businesses that handle swine and pork products. Read safety information for:

1. Farmers that raise swine for human consumption;

2. Pork suppliers that slaughter and package pork meat;

3. Businesses that sell raw and cooked pork products to consumers.

Action Steps
The best contacts and resources to help you get it done

Understand safety procedures for manufacturing pork products

Pork safety begins on the farm. Swine farmers need to follow all of the laws and regulations provided by the United States Department of Agriculture (USDA). The USDA provides swine safety information for farmers, processors and consumers. These safety guidelines help to prevent spread of disease in livestock and ensure that pork is cooked properly before it is consumed.

I recommend: The United States Department of Agriculture (USDA) provides safety information on how pork is raised, inspected and graded for human consumption. National Hog Farmer provides information on pork safety in handling swine on the farm.

Follow safety guidelines for food processing in a pork meat shop business

Pork processors need to follow a set of guidelines from the USDA and the Food and Drug Administration (FDA) for continued safety throughout the slaughtering and packaging processes. Proper procedures in the pork slaughterhouses and manufacturing plants will help to ensure that the product on the consumer's plate is safe from diseases and bacteria that can contaminate the meat.

I recommend: The American Meat Science Association provides fact sheets for safety topics in farming, processing and cooking pork products. Premium Standard Farms provides information on the USDA's Process Verified Program for evaluating safe processing practices.

Know the safety regulations for processed pork meat suppliers

The final set of safety guidelines that need to be followed are for cooking and storing pork products. These actions are often in the hands of the consumers, but restaurants and other processed pork meat suppliers should carefully follow all storage and cooking instructions. This will provide consumers with safe pork meats for consumption.

I recommend: The Arizona Barbeque Association provides information on how to safely cook and store pork. Ask The Meatman provides a pork cooking chart that details the time and temperature for safe pork cooking practices.