Unveiling the World of Modern Pork Farming: An Immersive Journey with the National Pork Board in South Dakota
On a recent visit to Sioux Falls, South Dakota, I had the privilege of immersing myself in the fascinating world of pig farming, thanks to an invitation from the National Pork Board. As the host blogger for this year’s “Pass the Pork Tour,” I spent several jam-packed days alongside a group of inspiring fellow bloggers, dedicated pig farmers, and industry experts. This journey offered an invaluable opportunity to witness firsthand the passion, innovation, and unwavering commitment that underpins the modern pork industry. It was an experience that left me with a profound appreciation for the people who bring high-quality pork to our tables.
I am pleased to be partnering with the National Pork Board to bring you this insightful post. Please visit their site for more information on pig farming practices and delicious pork recipes.
The Unexpected Path of a Food Blogger
Becoming a food blogger has opened doors to experiences I never anticipated. Who would have thought that my journey would lead me from a theater major—who once dreaded accompanying my mother to kitchen stores out of sheer boredom—to creating recipes enjoyed by my family and a wider audience? This career has truly been a blessing, granting me opportunities to travel to foreign countries, delve into diverse cultures, and, perhaps most uniquely, witness life on a working farm.
Yet, beyond the travel and the culinary creations, what I cherish most is connecting with individuals who exude an extraordinary passion for their craft. Whether they are fellow bloggers, renowned chefs, dedicated farmers, or compassionate veterinarians, they all share a humble pride and an earnest desire to share their knowledge and experiences. This deep-seated passion was evident at every turn during my South Dakota adventure, filling my heart with immense gratitude and inspiration.
Returning to the Farm: A Second Dive into Pork Production
This wasn’t my first encounter with the incredible world of pig farming. Two years prior, I had the distinct honor of participating in a similar Pork Tour at the Brenneman Farm in Sioux City, Iowa, an experience I consider one of the best of my life. Building on that foundation, this year’s tour proved to be equally enlightening and impactful. Each visit deepens my understanding of the agricultural sector and reinforces the importance of transparent communication between farmers and consumers.
Discovering South Dakota Beyond the Stereotypes
Having never visited South Dakota, I was eager to check another state off my personal travel list. My preconceived notions, shaped by childhood impressions, led me to imagine a landscape as flat and cornfield-dominated as Iowa. While cornfields certainly abound, I was pleasantly surprised to discover rolling hills, adding an unexpected scenic dimension to the state. Beyond the iconic Mount Rushmore in the Black Hills, I had little idea of South Dakota’s other treasures, and I was in for a delightful education.
The Quirky Charm of the World’s Only Corn Palace
My journey began with a charming detour organized by Claire and Kylee from the Pork Checkoff, the wonderful ladies who orchestrated the entire tour. They graciously picked me up and took me to Mitchell, South Dakota, home to the World’s Only Corn Palace. This truly unique attraction is an agricultural marvel, adorned year-round with intricate murals crafted from corn, grains, and grasses. Stepping inside, the faint scent of corn fills the air, adding to its distinctive ambiance. The interior features fascinating displays detailing the state’s rich agricultural history, alongside a concession stand offering, what else, popcorn and corn dogs – a perfectly “corny” experience indeed! It was a fun and memorable introduction to the state’s proud farming heritage.
Heart of the Farm: A Visit with America’s Pig Farmer of the Year
Following our visit to the Corn Palace, we were warmly welcomed into the home of Brad and Peggy Greenway, two of the kindest and most dedicated individuals you could ever hope to meet. Brad, proudly recognized as the 2016 America’s Pig Farmer of the Year, and Peggy established their diverse farm in 1983. Today, their operations include raising pigs and cattle, alongside cultivating corn, soybeans, and hay. Their integrated approach to farming exemplifies the dedication and hard work characteristic of modern agriculturalists.
Genuine Hospitality and a Passion for the Land
Their generosity extended to opening their kitchen for my “Monday’s Recipes Facebook LIVE” video. It was a truly special experience to cook alongside Brad and Peggy, listening as they spoke passionately about their life as farmers. Their dedication to their craft and their commitment to promoting sustainable agriculture were deeply inspiring. After the live broadcast, they invited us to share dinner with them, making us feel completely at home and part of their family. Farmers, with their genuine warmth and unwavering work ethic, truly are the best!
One of the most striking aspects I’ve observed on both these tours is the incredible work ethic that seems intrinsically woven into the fabric of every farming family. It’s a commitment passed down through generations, fueling the creation of sustainable, high-quality family businesses designed to thrive for many years to come. This multi-generational dedication ensures not just the continuity of their farms, but also the preservation of invaluable knowledge and practices.
The Dedication Behind Every Plate: Modern Pig Care
Tuesday marked the arrival of the other bloggers, and our evening began with a delectable pork-themed dinner. It was here that we were introduced to Greg and Mike Boerboom, the father-and-son team behind Boerboom Ag Resources. They own and operate two sow farms and hold partial ownership in two additional farms managed by the Pipestone System. We also had the pleasure of meeting Sylvia Wolters of Pipestone Veterinary Services, an incredibly knowledgeable guide who provided invaluable insights throughout our tour.
The Pipestone System: A Model for Sustainable Farming
The Pipestone System represents an innovative and highly effective model for family farmers looking to invest in and sustain their presence in the pork industry. It offers opportunities that might otherwise be financially or logistically out of reach for individual farmers. By participating in the Pipestone System, farmers gain a share in ownership of large-scale, modern facilities without bearing the entire burden of managing a single, standalone farm. This collaborative approach allows for economies of scale and access to resources that enhance efficiency and animal welfare.
The system effectively addresses the significant costs and time commitments associated with providing benefits for individual employees, funding state-of-the-art sow barns, tracking genetics, and meticulously monitoring each pig’s health. Pipestone provides comprehensive support, allowing farmers to enjoy the benefits of farm ownership while mitigating the daily stresses and immense capital requirements. It’s a testament to how collaboration can foster growth and sustainability within agriculture.
Unwavering Commitment to Animal Welfare
One aspect that consistently amazes me on these tours is the extraordinary level of care, concern, and dedication exhibited by every employee towards the pigs they raise. This commitment is not merely a job requirement; it is a fundamental pillar of their objective: to provide consumers with a healthy, high-quality, and ethically produced product. Every decision, every practice, is centered on ensuring the well-being of the animals.
It’s impossible not to fall in love with these adorable little pigs. They receive meticulous care, from their carefully formulated diets to their meticulously managed environments. The food they are given, and the exact amounts they consume daily, are the result of extensive research and rigorous documentation, ensuring optimal nutrition for their health and growth.
Biosecurity measures are paramount, with strict “showering-in and showering-out” protocols implemented whenever anyone enters the sow barns. This critical step prevents the transfer of disease or bacteria, safeguarding the health of the entire herd. Barn temperatures are precisely regulated, and employees continuously monitor conditions and the well-being of all pigs. The health of each individual pig is of the utmost concern, because, as the farmers consistently emphasize, “healthy pigs make healthy pork.”
Understanding the Pig’s Journey: From Farrowing to Market
Our tour through the barns provided an invaluable educational experience, where we learned a great deal about the lifecycle and care of pigs. Here are some key insights we gained:
- Pigs are meticulously cared for throughout their entire lives within these specialized barns, ensuring their comfort and health at every stage.
- Female pigs are known as gilts until they deliver their first litter, after which they are referred to as sows.
- The gestation period for a pig is remarkably precise: 3 months, 3 weeks, and 3 days!
- The farrowing stage encompasses the period from birth to weaning, which typically lasts around 21 days. During this time, the piglets receive intensive care from their mothers and farm staff.
- After weaning, the piglets are moved to the Nursery, where they remain until they grow to a weight of 50 – 60 lbs. This stage usually takes 6 – 8 weeks, with specialized feed and environment to support their rapid growth.
- Their next destination is the Finishing barn. Here, these rapidly growing pigs can consume an impressive 6 – 10 lbs. of feed each day, steadily increasing their weight until they reach approximately 280 lbs., at which point they are ready for market.
Hands-On Learning: Experiencing Life on a Pig Farm
One of the most unforgettable moments for several bloggers was the opportunity to “sleeve a pig.” This involves donning a long plastic glove to assist a sow during farrowing, gently reaching into the birth canal to help deliver a piglet. It’s an incredibly moving and hands-on experience, one that I had the privilege of undertaking during my previous tour in Iowa, and it truly connects you to the miracle of life on the farm.
Rebecca from Foodie with Family, pictured below, demonstrates another crucial step: gently rubbing the newborn piglet with a drying powder. This not only cleans them but also helps them dry off quickly, preparing them to nurse with their mother. Witnessing and participating in these moments fosters a deep appreciation for the meticulous care given to each new life on the farm.
Holding those tiny, vulnerable newborns was an incredibly sweet experience, and I was absolutely thrilled to have the chance to do it again! It’s moments like these that truly bring the farm experience to life.
Pictured clockwise below are Mary of Barefeet in the Kitchen, Jocelyn of Inside Brucrew Life, Holly of Spend with Pennies, Aubrey of Real Housemoms, Erin of Dinners, Dishes & Desserts, Rebecca, myself (who, despite my best efforts, am no “pig-whisperer”!), and Meseidy of The Noshery.
From Feed to Fork: The Science and Art of Pork
Our educational journey also included a comprehensive tour of a feed mill at Overskei Farms. Here, we gained invaluable insights into the precise science behind what goes into pig feed, understanding how carefully balanced nutrients contribute to the pigs’ health, growth, and ultimately, the quality of the pork product, all while maintaining cost-effectiveness. This detailed look at nutrition reinforced the dedication to optimal animal health and consumer safety.
Before heading home on Thursday, we participated in an exciting pork fabrication demonstration and a cooking session at Plum’s Cooking Company. The anatomy of animals has always fascinated me; it’s truly remarkable how many different cuts of meat can be derived from a single animal, like disassembling a complex puzzle. This hands-on experience deepened my appreciation for the skilled butchers and the versatility of pork. You can view one of my live Facebook videos of the pork fabrication here.
Dispelling Myths: Cooking Pork to Perfection
Gone are the days when pork chops resembled dry, tough hockey pucks, a common culinary memory from my mother’s kitchen. Thanks to significant advancements in pork production over the past 30 years and the integration of sophisticated technology, farmers are now able to provide consumers with a far superior product. Modern pork is not only healthier but also boasts a much better flavor and tenderness. This means a revolutionary change in how we cook pork: you can now safely enjoy pork that is slightly pink in the center!
YESSIREE!
The National Pork Board now recommends cooking pork tenderloin to an internal temperature between 145° F (medium-rare) and 160° F (medium), followed by a crucial 3-minute rest. This resting period allows the juices to redistribute, ensuring maximum flavor and tenderness.
After all, pork is globally recognized as the preferred meat, cherished in cuisines around the world for its versatility and delicious taste.
A Deeper Appreciation for Pork Producers
Once again, this journey into the heart of pig farming proved to be an utterly fascinating and profoundly educational experience. I am incredibly honored and thrilled to have been chosen by the National Pork Board to host this year’s “Pass the Pork Tour.” These immersive experiences provide invaluable transparency into modern agricultural practices and highlight the incredible dedication of the people who work tirelessly to bring safe, healthy, and delicious pork to our tables. I strongly encourage everyone to visit the National Pork Board’s website for an abundance of fantastic pork recipes and to delve deeper into the comprehensive information available about all things pigs, from farm to fork.