MSU-Extension provides resources describing the many ways to prepare and enjoy various types of pork.

Freezer space needed for pork

Published on April 1, 2022

Grant funds available for existing meat and poultry processors seeking federal meat inspection

Published on June 30, 2021

Pork from ractopamine-fed pigs is safe for consumption

Published on April 17, 2020

Raising woods-grazed pigs on new farms

Published on July 25, 2017

Social media has the opportunity to influence food preferences

Published on April 24, 2013

Everything is better with bacon

Published on December 14, 2012

Increasing transparency through food dialogues

Published on November 29, 2012

Direct marketing of locally produced meats offers opportunity for livestock producers

Published on September 28, 2012

  • Spartans Will.
  • © Michigan State University
Michigan State University wordmark

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).