About Pork

Pork Safety | Primal Cuts  | Antibiotics |Inspection | Storage Chart  |Microwave
|Buying  | Retail Cuts | Safe Handling |Defrosting  |Safe Cooking

Pork is the meat of pigs usually slaughtered before they are one year old.  The pork we eat is leaner and healthier than it once was because of advances in animal husbandry. Since hogs are slaughtered at a young age, a hog is normally between 9 and 12  months old when it is ready for slaughter, depending on the breed of hog and how it was fed.  Usually the hog is approximately  220 lbs. live when it is ready for the market, although many farmers prefer to wait till they are around 240 to 250 lbs. before they butcher their own hogs.
They usually do this to get a nicer size bacon their
is well suited to a variety of cooking methods. meat is generally very tender with a delicate flavor.  More than 60% of pork marketed in the United States is cured to produce products such as smoked hams and bacon.
Hogs were brought to Florida by Hernando de Soto in 1525, and soon was America’s most popular meat. In the 19th century — as America urbanized and people began living away from the farm, “salt pork” — pork that is prepared with a high level of salt to preserve it — became the staple food. Pork has continued to be an important part of our diet since that time.
SAFETY of FRESH PORK . . . from Farm to Table
Although pork is the number one meat consumed in the world, U.S. consumption dropped during the 1970s, largely because its high fat content caused health-conscious Americans to choose leaner meats. Today’s hogs have much less fat due to improved genetics, breeding and feeding. Read on for more information about this red meat.
Can Antibiotics and Hormones Be Used in Pork Raising?

Antibiotics may be given to prevent or treat disease in hogs. A “withdrawal” period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal’s system and won’t be in the meat.FSIS randomly samples pork at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.No hormones are used in the raising of hogs.Inspection
All pork found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the federal government. Each animal and its internal organs are inspected for signs of disease. The “Passed and Inspected by USDA” seal insures the pork is wholesome and free from disease. Is Pork Graded?
Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: “Acceptable” grade and “Utility” grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.What to Look For When Buying Pork
Before purchasing pork, take a moment to consider your needs. Ask yourself a couple of quick questions:How many people are you planning to feed? The average serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.

What is the eating occasion? If time is limited for a weeknight meal, select smaller quick-cooking cuts such as pork chops, cutlets, cubes or strips. If you’re entertaining for a holiday meal and have several other dishes to prepare, consider choosing larger, slow-cooking cuts such as roasts that cook several hours and require little attention.
Before purchasing pork, take a moment to consider your needs. Ask yourself a couple of quick questions:
How many people are you planning to feed? The average serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.

What is the eating occasion? If time is limited for a weeknight meal, select smaller quick-cooking cuts such as pork chops, cutlets, cubes or strips. If you’re entertaining for a holiday meal and have several other dishes to prepare, consider choosing larger, slow-cooking cuts such as roasts that cook several hours and require little attention.
Pulled pork
1) Once the shoulder or sirloin roast is tender and finished cooking, remove from heat and allow it to rest for 10-15 minutes.
2) Holding a large fork in each hand, begin “pulling” apart and shredding the meat into long, thin strands. Place the pork pieces in a large baking dish or pan.
3) Discard any excess fat, drizzle with sauce if desired, and serve.
Time Saving Tip:  After completing step #1 (listed above), place pork in a large stainless steel mixer bowl (on a heavy duty stand mixer). Using the flat beater attachment, carefully turn the mixer on low and the pork will break apart and shred within seconds.Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside.  A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds.

Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a counter top near the stove

The U.S. Department of Agriculture (USDA) has lowered the endpoint cooking temperature for pork, creating a great opportunity for you to educate consumers about the revised guideline and promote its juicy benefits to your customers.

On May 24, 2011, the USDA announced that pork can be safely cooked to an internal temperature of 145 degrees Fahrenheit, down from the previously-recommended 160 degrees Fahrenheit. That 15 degree difference will typically yield a finished product that is pinker and moister than most home cooks are used to.

To help your customers enjoy perfectly-cooked pork at its new lower temperature, educate them about and encourage the use of cooking thermometers. To communicate what 145 degrees Fahrenheit looks like visually, let them know that pork cooked to that temperature will be “medium rare”, with a pink blush in the center.
New USDA Pork Cooking Guidelines

• Cook pork to a final internal temperature of 145 degrees Fahrenheit as measured on a food thermometer, followed by a three-minute rest time.

• Apply the new temperature guideline to pork whole muscle cuts (i.e. loin, chops and roasts) only. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit.

• Use a digital cooking thermometer to ensure an accurate final temperature regardless of cut or cooking method, as recommended by both the USDA and National Pork Board.When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

Retail Cuts of Fresh Pork

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There are four basic (primal) cuts into which pork is separated: shoulder, loin, side and leg.Shoulder
Shoulder Butt, Roast or Steak
Blade Steak
Boneless Blade Boston Roast
Smoked Arm Picnic
Smoked Hock
Ground Pork for Sausage
Side
Spare Ribs/Back Ribs
Bacon
Loin
Boneless Whole Loin (Butterfly Chop)
Loin Roast
Tenderloin
Sirloin Roast
Country Style Ribs
Chops
Leg
Ham/Fresh or Smoked and Cured
How Much Pork is Consumed in America?
Figures from the USDA’s Economic Research Service show average annual per capita pork consumption for the following selected periods:

1970: 48 pounds
1975: 39 pounds
1980: 52 pounds
1985: 48 pounds
1990: 46 pounds
1994: 50 pounds
What Does “Natural” Mean?
All fresh meat qualifies as “natural.” Products labeled “natural” cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term “natural.”

Why is Pork a “Red” Meat? 

Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat.

Pork is classified a “red” meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as “livestock” along with veal, lamb and beef. All livestock are considered “red meat.”

Dating of Pork
Product dating (i.e. applying “sell by” or “use by” dates) is not required by Federal regulations. However, many stores and processors may voluntarily choose to date packages of raw pork. Use or freeze products with a “sell-by” date within 3 to 5 days of purchase. If the manufacturer has determined a “use-by” date, observe it. It’s always best to buy a product before its date expires. It’s not important if a date expires after freezing pork because all foods stay safe while properly frozen.

What Food borne Organisms Are Associated With Pork?
Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today’s pork can be enjoyed when cooked to a medium internal temperature of 160 °F or a well-done internal temperature of 170 °F.

Some other food borne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160 °F.

Rinsing Pork 

It isn’t necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Pork Safely
RAW PORK. Select pork just before checking out at the supermarket register. Put packages of raw pork in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take pork home immediately and refrigerate it at 40 °F; use within 3 to 5 days or freeze (0 °F).

READY PREPARED PORK. For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Use cooked pork within two hours (one hour if air temperature is above 90 °F) or refrigerate it at 40 °F or less in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready prepared pork dishes. For best quality, use within 3 months.

Safe Defrosting

There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave.

Never defrost on the counter or in other locations outside refrigerator!!

It’s best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.

It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness.
Do not cook frozen pork in a slow cooker.

Marinating
Marinate pork in the refrigerator in a covered container up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.

Irradiation
Irradiation has been approved for use on pork by FDA and USDA/FSIS in low-doses (to control trichina). Treated pork would not be sterile and would still need to be handled safely. Trichinella could be alive but would be unable to reproduce. Packages of irradiated pork must be labeled with the irradiation logo as well as the words “Treated with Irradiation” or “Treated by Irradiation” so they would be easily recognizable at the store.

Partial Cooking 

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Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave pork immediately before transferring it to the hot grill to finish cooking.

Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops and roasts should be cooked to 160 °F (medium), or 170 °F (well done).

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

Can Safely Cooked Pork Be Pink?
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

MICROWAVE DIRECTIONS:
When microwaving unequal size pieces of pork, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center, and cook on medium-high or medium power.
Place a roast in an oven cooking bag or in a covered pot.
Refer to the manufacturer’s directions that accompany the microwave oven for suggested cooking times.
Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

PRIMAL AND SUBPRIMAL PORK CUTS 


After a pig is slaughtered, it is generally split down the backbone, dividing the carcass into bilateral halves. Like the beef carcass, each side of the hog carcass is then further broken down into the primal cuts: shoulder, butt, belly, loin and fresh ham. Hogs are bred specifically to produce long loins: The loin contains the highest-quality meat and is the most expensive cut of pork.
With Pork ribs and loin are considered a single primal. They are not separated into two different primal, as are the ribs and loin of beef, veal and lamb.

It is important to know the location of bones when cutting or working with pork. This makes meat fabrication and cutting easier and helps in identifying cuts. A hog carcass generally weighs in a range of 120 to 215 pounds

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Loin
The loin is cut from directly behind the butt and includes the entire rib section as well as the loin and a portion of the sirloin area. The primal loin accounts for approximately 20% of the carcass weight. It contains a portion of the blade bone on the shoulder end, a portion of the hipbone on the ham end, all the ribs and most of the backbone.

The primal pork loin is the only primal cut of pork not typically smoked or cured. Most of the loin is a single, very tender eye muscle. It is quite lean but contains enough  inner fat to make it an excellent choice for a moist-heat cooking method such as braising. Or it can be prepared with dry-heat cooking methods such as roasting or sautéing

The loin also contains the pork tenderloin, on the inside of the rib bones on the sirloin end.
The tenderloin is the most tender cut of pork, it is very versatile and can be trimmed, cut into kabobs and sautéed, or the whole it can be roasted or braised. The most frequently used cut from the loin is the pork chop. Chops can be cut from the entire loin, the choicest being center cut chops from the primal loin after the blade bone and sirloin portions at the front and rear of the loin are removed, it can be  boneless or roast.

A boneless pork loin is smoked to produce Canadian bacon. The rib bones, when trimmed from the loin, can be served as barbecued pork back ribs. Although not actually part of the primal loin, fatback is the thick layer of fat between the skin and the lean eye muscle.

Shoulder
The primal shoulder is the bottom part of the pig’s foreleg,  20% of the carcass weight.
The shoulder contains the arm and shank bones and has a high ratio of bone to lean meat. 

From pigs slaughtered at a young age, the shoulder is tender enough to be cooked by any method.
It is available smoked or fresh. The shoulder is inexpensive and, when fresh, it can be cut into shoulder steaks or boned for sautéing or stewing.
The foreshank is called the shoulder hock and is almost always smoked. Shoulder hocks are often cooked for long periods in soups, stews etc to add flavor and richness.

Butt
The primal  butt is a square cut located just above the  pork shoulder,  8% of the carcass weight.

Belly
The primal pork belly is located below the loin, approximately 15% of the carcass weight, it is very fat with only streaks of lean meat. It contains the spareribs, which are always separated  and sold fresh but can also be smoked.
Usually grilled or BBQued while being basted with a spicy barbecue sauce. The rest of the pork belly is nearly used for bacon.

 

Fresh Ham
Fresh ham is the pig’s hind leg. It is a rather large cut accounting for approximately 24% of the carcass weight.
Fresh ham contains large muscles with small amounts of connective tissue.
Hams are often cured and smoked. 

Fresh hams can be  great roasts and can be prepared using almost any cooking method.  When cured and smoked, hams can be bone-in, shank-less or boneless, partially or fully cooked.
Fully cooked hams are also available canned.
The shank portion of the ham is called the ham hock. 

PREPARATION      To Top of Page

 

Retail cut Blade roast
Blade steak
Boneless arm picnic roast
Boneless blade roast
Smoked hocks
Smoked picnic
Smoked shoulder roll Retail cutBoneless smoked ham
Canned ham
Leg cutlet
Sliced ham
Smoked ham
Smoked ham center slice
Smoked ham rump portion
Smoked ham shank portion
Top leg (inside) roast Retail cut Back ribs
Blade chop
Blade roast
Boneless blade roast
Boneless sirloin roast
Butterfly chop
Canadian-style bacon
Center loin roast
Center rib roast
Country-style ribs
Crown roast
Loin chop
Rib chop
Sirloin chop
Sirloin cutlet
Sirloin roast
Smoked loin chop
Tenderloin
Top loin chop
Top loin roast (double) Retail cut Sliced bacon
Spareribs
Retail cut
Cubed steak
Cubes for kabobs
Ground pork
Pork pieces
Sausage links
 
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Roasting your Pig.  Back To Top

Buying

  • Order your pig from a pork packer or grocery store  
  • Dressed pigs are 70% of the live weight.
    Small pigs  will have a greater percentage of bone and skin and will yield fewer servings of meat than larger pigs.

Equipment

These are the common ways to roast a pig
Grill

  • The temperature at the roast should be kept between 200-250 degrees F.
  • Most grills will have thermometers, if not, use a large meat thermometer inserted in a top vent.
  • The outside temperature and type of equipment will have an effect on maintaining this temperature.
  • Split the rib bones at the spine to allow pig to lay flat, do not pierce skin.
  • Fill grill with charcoal.
  • Burn until it has turned ash-gray.
  • Put heavy wire, the size of the pig, over the grill, about 12 inches from the coals.
  • Place pig flat, skin side up on wire surface.
  • Place second wire over pig.

Rock Pit

  • Dig a  hole 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig.
  • Line the pit with rocks.
  • Light fire.
  • Additional small round rocks should be place in fire to be heated.
  • As fire burns down, wet the burlap and dress pig as desired.
  • Place pig on chicken wire.
  • Under the legs make slits big enough to insert round heated rocks.
  • When rocks are very hot, use tongs to fill the abdominal cavity and slits.
  • Tie front legs together, then back legs.
  • Wrap pig in chicken wire, fastening well so it can be lifted.
  • Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings.
  • Lower pig onto the leaves.
  • Cover it generously on top with some leaves
  • Place wet burlap over leaves to hold the heat and steam the pig.
  • Cover with large canvas!!!
  • Shovel dirt or gravel over canvas to keep steam in.

Rotisserie  

  • If using a rotisserie make sure weight is evenly distributed.

Cooking

  • Hog is better if fresh or fully thawed

Wusthof Gourmet Cutlery Set – 23 Piece

Grill

  • it is difficult to give a rule of minutes per pound because of variants in sizes, shapes, weights, air currents and methods of barbecuing, among others,
  • Always check with a good meat thermometer in meatiest part, not touching bone.
  • Once the internal temperature reaches 160 degrees F, the roast should be removed.
  • A good place to check is the ham, as it is the largest section of the hog.
  • Turn hog over half way through cooking process.

 

Weight of Pig Charcoal Amount of Gas Wood Cooker Temperature Estimated Cooking Time with Closed Lid
75 lbs 60 lbs 40 lbs. Cylinder 1/3 Cord 225-250 6 to 7 hours
100 lbs. 70 lbs 40 lbs. Cylinder 1/3 – 1/2 Cord 225-250 7 to 8 hours
125 lbs. 80 lbs. 40 lbs. Cylinder 1/2 Cord 225-250 8 to 9 hours



Estimating serving sizes from dressed pig.

75 lbs. dressed pig:  30 lbs. cooked, chopped pork
100 lbs. dressed pig: 40 lbs. cooked, chopped pork
125 lbs. dressed pig: 50 lbs. cooked, chopped pork
14 lbs. uncooked shoulder: 10 lbs. cooked
6-7 lbs. uncooked Boston Butt: 3 lbs. cooked
14 lbs. uncooked ham: 6-7 lbs. cooked

 

Serving size is approx 1.25 lbs per person, bone-in

 

Home Storage of Fresh Pork

PRODUCT REFRIGERATOR
40 °F
FREEZER
0 °F
Fresh pork roast, steaks, chops or ribs 3 – 5 days 4 – 6 months
Fresh pork liver or variety meats 1 – 2 days 3 – 4 months
Home cooked pork; soups, stews or casseroles 3 – 4 days 2 – 3 months
Store-cooked convenience meals 1 – 2 days 2 – 3 months
TV dinners, frozen casseroles Keep frozen before cooking 3 – 4 months
Canned pork products in pantry 2 – 5 years in pantry; 3 – 4 days after opening After opening, 2 – 3 months

 

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FRESH PORK: Safe Cooking Chart

Internal temperature of safely cooked pork should reach 160 °F when measured with a meat thermometer.

 

                  CUT THICKNESS or  WEIGHT COOKING TIME
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160° – medium; 170° – well done.
Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 min. per pound
Crown Roast 4 to 6 pounds 20-30 min. per pound
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 min. per pound
Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 min. per pound
Boston Butt 3 to 6 pounds 45 min. per pound
Tenderloin (Roast at 425-450 F) 1/2 to 1 1/2 pounds 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1 1/2 to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless 3/4-in or 1 1/2 inches 6-8 min. or 12-16 min.
Tenderloin 1/2 to 1 1/2 pounds 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 pounds 1 1/2 to 2 hours
Ground Pork Patties (direct heat) 1/2 inch 8 to 10 minutes
IN SKILLET ON STOVE
Loin Chops or Cutlets 1/4-inch or 3/4-inch 3-4 min. or 7-8 min.
Tenderloin Medallions 1/4 to 1/2-inch 4 to 8 minutes
Ground Pork Patties 1/2 inch 8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions 1/4 to 1-inch 10 to 25 minutes
Boston Butt, Boneless 3 to 6 pounds 2 to 2 1/2 hours
Ribs, all types 2 to 4 pounds 1 1/2 to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types 2 to 4 pounds 2 to 2 1/2 hours, or until tender
Cubes 1-inch 45 to 60 minutes

No other animal provides society with a wider range of products than the pig.
Pigs are, of course, the source of high quality animal protein in the form of the widest and most varied range of food products available from any animal.

By-products from pigs play a vital though less visible role in maintaining and improving the quality of human life. And new and
different by-products from pigs are constantly being developed.

Insulin from pigs is used in the treatment of diabetes.
Pig heart valves
are used to replace damaged or diseased human heart valves.
Skin from pigs is used to treat severe burn victims.

A viable animal agriculture not only provides an abundant supply of vital nutrients found in meat, but is also a ready source of essential and useful
by-products that humanity depends on extensively.

Here are some of the important medical and industrial products we get from pigs.

Pharmaceutical By-Products
Pharmaceuticals rank second only to meat itself
in the important contributions pigs make to
society. Rapidly advancing science and
technology are continually adding to the list of
life-supporting and life-saving products
derived from the incredible pig. Pigs are
powerful medicine: All told, pigs are a source
of nearly 40 drugs and pharmaceuticals.
ADRENAL GLANDS
Corticosteroids—Cortisone—Epinephrine
Norepinephrine
BLOOD
Blood Fibrin—Fetal Pig Plasma—Plasmin
BRAIN
Cholesterol—Hypothalamus
GALL BLADDER
Chenodeoxychlolic Acid
HEART
Heart Valves
Pig heart valves, specially preserved and treated, are surgically implanted in humans to replace heart valves weakened by disease or injury.
Since the first operation in 1971, tens of thousands of pig heart valves have been successfully implanted in human recipients of all ages.
INTESTINES
Enterogastrone—Heparin—Secretin
LIVER
Desiccated Liver
OVARIES
Estrogens—Progesterone—Relaxin
PANCREAS GLAND
Insulin—Glucagon—Lipase
Pancreatin—Trypsin—Chymotrypsin
Pig pancreas glands are an important source of insulin hormone used to treat diabetics.
Pig insulin is especially important because its
chemical structure most nearly resembles that of humans.

SPLEEN
Splenin Fluid
STOMACH
Pepsin—Mucin—Intrinsic Factor
THYROID GLAND
Thyroxin—Calcitonin—Thyroglobin
SKIN
Porcine Burn Dressings—Gelatin

Specially selected and treated pig skin, because of its similarity to human skin, is used in treating
massive burns in humans, injuries that have removed large areas of skin and in healing persistent skin ulcers.
PINEAL GLAND
Melatonin
PITUITARY GLAND
ACTH-Adrenocorticotropic Hormone
ADH-Antidiuretic Hormone
Oxytocin—Prolactin
TSH-Thyroid Stimulating—Hormone

BLOOD
Sticking Agent—Leather Treating Agents
Plywood Adhesive—Protein Source in Feeds
Fabric Printing & Dyeing
BRAINS
Cholesterol
BONES & SKIN
Glue—Pigskin Garments—Gloves & Shoes
Footballs
DRIED BONES
Buttons—Bone China
BONE MEAL
Mineral Source in Feed—Fertilizer
Porcelain Enamel—Glass—Water Filters
GALL STONES
Ornaments
HAIR
Artist Brushes—Insulation—Upholstery
FATTY ACIDS & GLYCERINE
Insecticides—Floor Waxes—Weed Killers
Water-Proofing Agents—Lubricants
Cement—Oil Polishes—Fiber—Softeners
Rubber—Crayons—Cosmetics—Chalk
Antifreeze—Phonograph Records
Nitroglycerine—Matches—Plastics
Putty—Plasticizers—Paper Sizing—Linoleum
Printing Rollers—Insulation—Cellophane

MEAT SCRAPS
Commercial Feeds—Feed for Pets
Industrial By-Products
Pigs also make a very significant contribution to the world of industrial and consumer products.
Pig byproducts are sources of chemicals used in the manufacture of a wide range of products which cannot be duplicated by syntheses. And of course, pigskin is used extensively as high quality leather for clothing, shoes, handbags, sporting goods, upholstery

 

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