Michigan pork producers from 2,200 hog and pig operations provided over 458 million pounds of pork in 2000, with Cass, Allegan and Ottawa counties raising one-third of the hogs in the state.

Leaner animals mean healthier eating for pork lovers. A three-ounce serving of cooked, lean pork has 200 calories, is rich in B vitamins, iron, protein and zinc and has 8.9 grams of fat. (Through genetics and feeding programs, the fat content of pork has decreased by two-thirds in the past 30 years.)

Cook pork to an internal temperature of 170 degrees Fahrenheit. "Fully cooked" ham should be heated to 140 degrees Fahrenheit and "cook before eating" ham should reach a temperature of 160 degrees Fahrenheit before serving.

Besides its food value, the pig is the source of a wide variety of byproducts. For example, pig hair is used in upholstery; bones and skin are used for gloves, garments and glue; hog ovaries are a source of progesterone and estrogen hormones; fatty acids are used to make lubricants, insecticides, insulation, floor wax and cosmetics. Hogs also produce a number of medical products like insulin to treat diabetes and skin to help severe burn victims. Hog heart valves are used to replace damaged and diseased human ones.

For more information about Michigan pork, contact:

Michigan Pork Producers Association