In the pork business, we love our cured meats – bacon, ham, hotdogs, sausages. In the US, more than 60% of the pork carcass is processed, and a large portion of those cuts are cured. These products are a staple of the American diet, but unfortunately, the process of curing and some of the ingredients used have gotten a bad reputation as unhealthy or even carcinogenic. Read more
The South African Pork Producers’ Organisation (SAPPO) coordinates industry interventions and collaboratively manages risks in the value chain to enable the sustainability and profitability of pork producers in South Africa.