PORK 101

PORK 101

PORK-101-Logo-4C_clear(1)

PORK 101 is a three-day exploration of the entire pork chain, from live production to creating delicious pork products. Learn about value differences in pork carcasses and products through expert-led sessions and hands-on experience. Receive information on factors that impact quality and consistency in the pork industry. Join us to enhance your knowledge of pork production and processing, food safety, quality and composition, and more. 

The program is hosted by AMSA and is sponsored by the National Pork Board and Merck Animal Health.

Dates & Locations

October 6-8, 2026 – Lincoln, NE

    Learning Objectives:

    1. Provide (comprehensive) in-depth training on quality and consistency issues (variation/considerations) in the pork industry
    2. Provide insight on value differences in pork carcasses, pork primals and processed pork products due to quality and composition variation as well as background in swine genetics and animal welfare/humane handling.
    3. Provide a framework whereby participants in all phases of pork production can implement management and production changes to increase value through improvements in quality and consistency.
    4. Provide ‘classroom’ training that allows exposure to experts in a variety of disciplines combined with experiential learning opportunities designed to reinforce and demonstrate classroom teachings.

    Program Description

    Through PORK 101, you will have the chance to evaluate live hogs. The animals will be processed during the class with participants learning about carcass value, food safety and product processing. Participants will be involved in making and sampling processed products including pumped loins, bacon, hams, sausage and more.

    The program features:

    1. General Production Practices
    1. Hog Handling
    1. Live Hog Evaluation
    1. Lean Value Pricing
    1. Quality Management at Slaughter
    1. Hands-On Pork Slaughter
    1. Measuring Carcass Quality and Composition
    1. Hands-On Pork Carcass Fabrication
    2. Processing Technologies
    1. Hands-On Production of Consumer-ready products
    1. Retail and Consumer Hot Topics