Over the past two decades, America’s pig farmers have worked closely with their swine nutritionists, veterinarians, and swine geneticists to make changes in what pigs eat, how they are raised and bred to develop a leaner, quality pork product that is desired and preferred by our customers.
In the marketplace today, lean, nutrient-rich pork is versatile, affordable and accessible for many Americans. Pork has many beneficial qualities to make pork easy to incorporate into any healthy and balanced diet.
Today’s pork is 16 percent leaner and 27 percent lower in saturated fat compared to 26 years ago. Eight cuts of pork meet the USDA guidelines for “lean” by containing less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. Popular pork tenderloin has the same amount of fat as a skinless chicken breast.