Chefs Matt Abdoo, Adam Sappington and Jose Mendin join the Taste of Now campaign sharing how pork helps inspire every occasion
Des Moines, IA /PRNewswire/ - Cooks today are craving new food inspiration, creative recipes and flavorful dishes – and want it all at a great price. So the National Pork Board is partnering with three industry-leading chefs this holiday season to show cooks everywhere that all of this is happening right now with pork.
These chefs will highlight the continued "Taste of Now" campaign, sharing how pork offers cooks a variety of cuts and flavor profiles for every occasion:
"We are thrilled to partner with these three leading chefs and share how they're celebrating the year's most popular flavors, cuisines and food trends with pork," said Jarrod Sutton, Vice President of Domestic Marketing at the National Pork Board. "With pork available at an unprecedented value, there's no better time for cooks to bring pork to their holiday feasts this season."
Celebrating on-trend flavors and unique combinations, the National Pork Board – alongside Chefs Abdoo, Sappington and Mendin – is introducing eight new recipes inspired by America's favorite pork cuts that can help elevate any meal from family get-togethers to holiday parties.
Chef Matt Abdoo
Chef Adam Sappington
Chef Jose Mendin
And be sure to stick to the National Pork Board's temperature guidelines: cook pork chops, roasts and tenderloin to an internal temperature between 145 degrees F. (with a light pink center) and 160 degrees F., followed by a three-minute rest. For ground pork, cook to an internal temperature of 160 degrees F.
About The National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.
SOURCE: National Pork BoardCopyright 2017 PR Newswire. All Rights Reserved