SC - More boring pig facts-OT-OOP

[LrdRas at aol.com]

EARLY HISTORY

     The history of pork production speaks to the unique adaptability and
amazing utility of that extraordinary animal, the pig. 
     The pig was among the first animals to be domesticated, probably as early
as 7000 B.C. 
     Pork was widely consumed throughout the ancient world and the Roman
Empire. 
     Pigs were first introduced to North America in 1539 when Hernando de
     Soto brought them to the Florida mainland. 

THE DEVELOPMENT OF A LEANER PIG

The end of World War II brought great changes. The market for lard and other
by-products
     of fat from hogs started to decline and consumers began thinking more
about health and diet and the desire for leaner meat products.

     U.S. pork producers, in the early 1950's, concentrated their efforts on
developing a leaner type hog that would meet increasing consumer demands for
leaner meat products, relatively   low in cholesterol and fat. 
     Today, a combination of factors, including improved genetics, better
feeding practices and the  foresight and determination of America's pork
producers, has resulted in a market hog 50% leaner than it was in the late
1960's. 

Today's pork is lower in fat, lower in calories and lower in cholesterol than
ever before - a result of new breeding and feeding techniques by pork
producers.

According to USDA data, pork has leaned down considerably over a 27 year
period. An average loin cut in 1963 contained 76% of calories from fat.
Today's lean pork shows the responsiveness of the industry to market demands.

                                     Honey Garlic America's Cut

Is pork high in calories, as many people believe? Today's average pork loin
cuts offer an average of fewer than 165 calories per three-ounce serving.

Is pork high in cholesterol, as many people beleive? The American Heart
Association recommends that Americans limit cholesterol intake to less than
300 milligrams daily. A three-ounce serving of roasted center loin pork
contains only 66 milligrams of cholesterol - just 22 percent of the
recommended maximum!

Is pork high in sodium? No. Fresh pork, like other fresh meats, is naturally
low in sodium. Cured pork products such as ham and bacon do have a higher
sodium content than fresh pork cuts. However, these products are now cured
with 50 percent less salt than 20 years ago. Today's cured pork products are
preserved by refrigeration, not salt.

What's the heaviest hog ever recorded?
     A Poland China hog named "Big Bill" weighing 2,552 pounds and measuring 9
feet long with a belly that dragged the  ground, owned by Burford Butler of
Jackson, Tennessee in 1933. 

National Pork Producers Council
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Ras
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