Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it’s possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone’s favorite sizzling breakfast food. It’s traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly Bao) and a salty add-on to other dishes (like pancetta).
Every day, the efforts of pig farmers and all those associated with pork production on Iowa farms and those across America demonstrate care and concern for how pork is produced. The adoption of a statement of ethical principles calls attention to farmers’ responsibilities to uphold the highest standards and maintain the public’s trust.
By affirming these principles, America’s pig farmers acknowledge their commitment to:
- Producing Safe Food
- Protecting and Promoting Animal Well-being
- Ensuring Practices to Protect Public Health
- Safeguarding Natural Resources in all of our Practices
- Providing a Work Environment that is Safe and Consistent with our other Ethical Principles
- Contributing to a Better Quality of Life in our Communities