Pennsylvania Pork Industry Leaders Attend the 2026 National Pork Industry Forum 

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March 6, 2026 

Editors Note: Photo Attached; From left to right: Kurt Good, Aaron Ott, Matt Brandt, Jim Lee, Ben Barcovtch, Coleman Wagner, Nat Stas.  

Pennsylvania Pork Industry Leaders Attend the 2026 National Pork Industry Forum 

The 2026 National Pork Industry Forum was held March 4–6 in Kansas City, Missouri. The annual event is hosted by the National Pork Board and the National Pork Producers Council and brings together pork producers and industry leaders from across the country to discuss important issues shaping the future of the pork industry. 

Pork Forum provides an opportunity for industry members to collaborate on priorities impacting pork production. Throughout the event, producers participate in educational sessions, discuss challenges and opportunities facing the industry, and vote on policy resolutions while also electing national leadership. 

Pennsylvania was represented this year with seven members in attendance.  

  • Ben Barcovtch, Matt Brandt, Nat Stas, Aaron Ott, and Coleman Wagner (serving as an alternate) served as National Pork Board Representatives on behalf of Pennsylvania.  
  • Representing Pennsylvania as National Pork Producers Council candidates were Aaron Ott, Jim Lee, Ben Barcovtch, Matt Brandt, and Kurt Good.  

For more information on the PA Pork Producers Council and how to get involved, please contact Courtney Gray, cgray@papork.com or visit www.papork.com. 

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

Pork Showcased at the 110th PA Farm Show 

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January 17, 2026 

Editor’s Note: Photo Attached: Suggested Caption: Senator McCormick holds a pig during his visit.

Pork Showcased at the 110th PA Farm Show 

The Pennsylvania Pork Producers Council (PA Pork) celebrated a highly successful presence at the 2026 Pennsylvania Farm Show, held Saturday, January 10 through Saturday, January 17. With record-breaking attendance throughout the week, PA Pork welcomed thousands of visitors to its exhibit, engaging in meaningful conversations about pork production, animal care, nutrition, and the role of Pennsylvania pig farmers in feeding their communities. 

A highlight of the week was the arrival of 11 piglets born to the PA Pork sow, Truffles, offering Farm Show guests a firsthand look at modern pork production and animal care. The exhibit served as a hub for education and dialogue, supported by PA Pork staff, volunteers, and Pork Pod interns Avah Burke and Nathan Swope, who played a key role in visitor engagement and outreach. 

PA Pork’s exhibit attracted significant media attention, with numerous news interviews conducted throughout the week. On Thursday, January 15, U.S. Secretary of Agriculture Brooke Rollins visited the PA Pork exhibit alongside Congressman Glenn “GT” Thompson. During their visit, they spoke with PA Pork representatives about the importance of high-quality protein, agriculture education, and the pork industry’s contribution to Pennsylvania and the nation. On Saturday, January 17, Senator Dave McCormick toured through the Farm Show and stopped to visit the piglets.

Friday, January 16, marked Pork Day at the Farm Show’s Culinary Connections Stage, where pork took center stage through live cooking demonstrations and competitions. During the popular Bacon Is Just the Beginning contest, two chefs competed using pork collar as the featured cut. Chef Travis Mumma of Hollywood Casino at Penn National Racecourse was named the winner, competing against Chef Cody Pricket of the Hilton Harrisburg. 

Additional culinary demonstrations showcased the versatility of pork. Taste What Pork Can Do featured a Peach-Jalapeño Grilled Pork Tenderloin Salad prepared live for attendees. The team from Son of a Butcher demonstrated pork fabrication by breaking down a pork shoulder and transforming it into blueberry sausage. Students from the Community College of Philadelphia also went head-to-head, preparing bacon and bratwursts in a spirited culinary challenge. 

“The Pennsylvania Farm Show continues to be an invaluable opportunity for PA Pork to connect directly with consumers,” said Matt Brandt, Farm Show Committee Chair. “From meeting Truffles and her piglets to watching chefs and students bring pork to life on the Culinary Connections stage, this week allowed us to share the story of pork in an engaging, transparent, and meaningful way.” 

For further information regarding the PA Farm Show and PA Pork’s attendance please visit whypapork.com or follow us on Instagram @whypapork and Facebook under PA Pork.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

Secretary Rollins Visits the Pennsylvania Farm Show 

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January 15, 2026 

Editor’s Note: Photo Attached: Suggested Caption: Secretary Rollins hold a pig during her tour at the Pennsylvania Farm Show 

Secretary Rollins Visits the Pennsylvania Farm Show 

U.S. Secretary of Agriculture Brooke Rollins visited the Pennsylvania Farm Show today and stopped by the Pennsylvania Pork Producers Council (PA Pork) booth to meet with members and learn more about the state’s pork industry. During her visit, PA Pork representatives thanked Secretary Rollins for her continued support of America’s pork producers and for encouraging the inclusion of high-quality proteins in the newly released 2025–2030 Dietary Guidelines for Americans. 

Secretary Rollins spoke with state pork leaders about the work that she has been doing to advocate for the industry. Members expressed appreciation for her advocacy on behalf of U.S. agriculture and her recognition of pork as a valuable part of a balanced diet. 

“We were honored to welcome Secretary Rollins to the PA Pork booth and share the story of Pennsylvania pig farmers,” said Courtney Gray, PA Pork Producers Council Executive Director. “Her support for high-quality protein sources in the 2025–2030 Dietary Guidelines for Americans is important for both consumers and farmers, and we appreciate her commitment to ensuring science-based nutrition guidance.” 

The Pennsylvania Pork Producers Council is proud to represent the state’s pig farmers and to educate consumers about how pork is raised, its nutritional benefits, and the dedication of farm families who care for their animals every day. 

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

Kolton Reasy selected for 2026 Pork Leaders Institute 

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January 7th, 2026 

Editors Note: Photo(s) Attached Suggested Caption: Kolton Reasy 2026 PLI  

Kolton Reasy selected for 2026 Pork Leaders Institute 

Kolton Reasy, a dedicated member of Pennsylvania’s swine industry, has been selected to join the 2026 class of the Pork Leadership Institute (PLI). Reasy grew up in Bedford County, Pennsylvania, where he developed a strong interest in the pork industry through hands-on involvement in breeding and raising show pigs. That early experience sparked his passion for agriculture and led him to pursue a career in pork production. 

Reasy attended Delaware Valley University, where he earned a bachelor’s degree in animal science with a specialization in Livestock Science and Management. Following graduation, he was accepted into the Manager Trainee Program at Country View Family Farms, gaining comprehensive experience across all stages of pork production. He continues to advance within the company and currently serves as an Assistant Manager at one of Country View’s sow units. 

Reasy credits mentors Courtney Gray, Ben Barcovtch, and Sarah Lazar for their guidance and support throughout his career.  

Funded by the National Pork Board (NPB) and the National Pork Producers Council (NPPC), the Pork Leadership Institute is a premier leadership development program focused on preparing individuals to serve as effective voices for the U.S. pork industry. The program is designed to deepen participants’ understanding of the industry as a whole and equip them to step into leadership roles that represent pork producers at both the state and national levels. Many alumni of the program continue their involvement through service on state pork boards and national committees, with a significant portion of NPB and NPPC board members being PLI graduates. 

Through comprehensive education and hands-on experiences, PLI builds participant knowledge in key areas including public policy, trade, sustainability, animal health, and industry communications. In addition to technical learning, the program emphasizes leadership development and relationship-building, allowing participants to leave with a strong professional network and the skills needed to confidently advocate for the future of the pork industry. 

“I am excited for the opportunity to broaden my understanding of the pork industry beyond on-farm production and become more involved in leadership and advocacy efforts that support producers,” Reasy said. “PLI will allow me to gain valuable insight into policy development, consumer engagement, and industry initiatives, while building relationships with others who are committed to advancing U.S. pork production.” 

To learn more about the PA Pork Producers Council visit www.whypapork.com or follow along on social media @whypapork.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

Pennsylvania Declares Pork Month during Capitol Breakfast  

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October 29, 2025 

Editors Note: Photo(s) Attached Suggested Caption: Pork Month Declaration presentation during the 2025 Pork and Policy event held by PA SIP.  

Pennsylvania Declares Pork Month during Capitol Breakfast  

The Pennsylvania Strategic Investment Program (PA SIP) hosted its first-ever Pork and Policy event at the Pennsylvania State Capitol on Wednesday, October 29. The gathering brought together agricultural leaders, policymakers, and members of Pennsylvania’s pork industry to celebrate October as Pork Month in the Commonwealth. 

During the event, an official proclamation was presented declaring October as Pork Month in Pennsylvania, recognizing the pork industry’s significant contributions to the state’s economy, workforce, and food system. The proclamation celebrates the dedication of Pennsylvania’s pork producers and their ongoing commitment to sustainability, animal care, and community engagement. 

“Pork and Policy is an opportunity to bring producers and policymakers together to strengthen understanding and collaboration across the pork industry,” said Kurt Good, PA SIP Vice Chairman. “We’re proud to recognize the men and women who raise pork in Pennsylvania and the positive impact they make every day.” 

Nearly 100 attendees joined the morning celebration, which featured a breakfast highlighting a variety of pork cuts and dishes, along with maple bacon signature lattes from a local Pennsylvania business. The event provided a welcoming environment for conversation, connection, and collaboration between pork producers and legislators. 

PA SIP extends its appreciation to the elected officials and their staff who attended and continue to show their support for Pennsylvania’s pork industry. Their ongoing engagement helps strengthen the future of agriculture in the Commonwealth and ensures that the voices of Pennsylvania’s producers remain heard in policy discussions. 

The Pork and Policy event reflects PA SIP’s commitment to fostering dialogue between agriculture and government, celebrating industry achievements, and promoting awareness of the critical role pork production plays in Pennsylvania’s economy and communities. 

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The Pennsylvania Strategic Investment Program (PA SIP) functions as a state-level initiative affiliated with the National Pork Producers Council (NPPC) to ensure producer-driven input and resources are effectively directed toward advancing the pork industry. PA SIP manages voluntary contributions from producers and industry partners. These funds are allocated to support initiatives that strengthen the state’s pork sector and provide Pennsylvania producers with a voice in decision-making processes. PA SIP not only ensures local producer engagement but also channels state-level resources into broader national advocacy efforts, linking Pennsylvania’s pork producers to a coordinated policy strategy that promotes sustainability, economic growth, and long-term industry viability. 

Parker’s Plate Showcases Pork in Back-to-School and Fall Recipe Segments 

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September 26, 2025 

Editor’s Note: Photo Attached: Suggested Caption: Parker Wallace host of Parker’s Plate 

Parker’s Plate Showcases Pork in Back-to-School and Fall Recipe Segments 

Pork took center stage in two recent lifestyle TV features as Parker Wallace, host of Parker’s Plate, prepared flavorful, family-friendly recipes in partnership with the Pennsylvania Pork Producers Council. 

On FOX Baltimore’s BMORE Lifestyle (Sept. 18), Wallace shared quick and protein-packed dishes perfect for back-to-school schedules. Recipes featured pork as a lean, affordable option for weeknight meals that deliver both flavor and nutrition in a short amount of time. 

Wallace joined WUSA9’s Great Day Washington (Sept. 25) to usher in fall with hearty pork recipes tailored for cooler weather. The segment highlighted comforting seasonal dishes that showcase pork’s versatility. From savory slow cooker meals to easy kid friendly meals, Parker highlighted how pork can fit in your meal plan.   

“Whether it’s fueling your kids after a long school day or creating something warm and cozy for fall, pork is a perfect fit for every table,” Wallace shared during the segments. 

The Pennsylvania Pork Producers Council is grateful to Parker Wallace for helping showcase pork in creative and approachable ways. Her recent segments reminded viewers of pork’s versatility in everyday cooking, while also underscoring its value as a lean, high-quality protein packed with essential nutrients. For a closer look at a few of the featured recipes and more pork inspiration, visit whypapork.com/recipes-home 

Watch the full segments here: 

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

“Meat Me in the Kitchen”- Cedar Crest College

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June 24, 2025 

Editor’s Note: Photo Attached: Suggested Caption: Retail dietitians from across Pennsylvania gathered at Cedar Crest College for PA Pork’s “Meat” Me in the Kitchen event, held in partnership with the PA Beef Council. 

“Meat Me in the Kitchen”- Cedar Crest 

On June 24th, the Pennsylvania Pork Producers Council, in partnership with the Pennsylvania Beef Council, hosted the second “Meat” Me in the Kitchen event at Cedar Crest College in Allentown, PA. The interactive event welcomed 12 registered dietitians representing five retail chains for a hands-on culinary experience focused on the role of pork and beef in a balanced diet. 

Attendees learned about the nutritional benefits of incorporating pork and beef into meal planning for clients, as well as proper preparation techniques for both proteins. Chef Tessa Nguyen, RD, led the session and introduced her signature concept of building “3D Flavors”—Delicious, Diverse, and Daily. Through this framework, she emphasized the value of layering various flavor profiles such as salty, spicy, sweet, sour, and unique to create satisfying and well-rounded dishes. 

During the event, participants prepared two globally inspired recipes: Southeast Asian Steak Salad and Pork & Veggie Fried Rice. These recipes showcased how pork and beef can be both nutrient-rich and approachable for everyday cooking. 

“Meat” Me in the Kitchen is part of PA Pork’s ongoing efforts to educate and engage retail professionals in understanding the importance of pork as a lean, high-quality protein option for consumers. 

For more information about PA Pork programs and upcoming events, visit www.whypapork.com. 

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market.