FAQs

Q:

What is Pork Foodservice? 
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A: The National Pork Board Foodservice program promotes the use of pork across the foodservice channel – including commercial independent and chain restaurants and non-commercial or on-site operations. Through advertising, public relations, promotion and education, the program communicates with the foodservice industry about the benefits of working with pork. To learn more about pork in foodservice, the National Pork Board, or the Pork Checkoff, click here.
Q: Why should I menu pork?
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A:
Pork is more than the world’s most consumed protein. It’s tender, juicy and – across the U.S. – creative chefs are choosing pork to create amazing dishes that keep customers coming back. To learn more about how today’s pork can help your business succeed, click here.
Q: Where can I learn more about pork foodservice cuts?
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A:

The Foodservice Cuts database is your go-to resource. Search for a specific cut, or narrow down your options by primal and sub primal. Each search result provides specific ordering information, plus product and weight ranges. Click here to search the database.
Q: Your e-Newsletter is called “the 400.” What does that mean?
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A: “The 400” is IMPS code for ordering a full pig carcass – the whole hog. What we want to convey through our e-newsletter masthead is that, just like ordering an entire carcass, “the 400” delivers all the pork news you need to know now. To read our monthly e-newsletter, click here. 
Q: What are your standards for the care and raising of pigs?
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A:

The National Pork Board bases animal care and well-being programs on one foundation: What is best for the pig? We continuously evaluate the best scientific research available, and current research indicates that there are several production systems that can be good for pigs. These systems include open pens, gestation stalls and open pastures. Regardless of the system, what really matters is the individual care given to each pig.

 
The National Pork Board has a strong commitment to animal welfare, sustainability and environmental stewardship. To learn more about our practices and our people, please visit porkcares.org.
Q: How can I get involved with the National Pork Board?
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Interested in joining the National Pork Board as a Celebrated Chef or want to participate in Taste of Elegance events? Just call 1-800-456-PORK. To talk with us about other opportunities, visit our contact page.