Iowa Pork Taps ‘Protein-Maxxing’ Trend to Promote Pork During Porktober

As consumers increasingly focus on adding more protein to their diets, the Iowa Pork Producers Association is using October’s annual Porktober campaign to position pork squarely within the high-protein conversation.

The campaign connects the growing consumer “protein-maxxing” trend with pork’s combination of protein, versatility and flavor, while also highlighting the farm families and workers behind pork production.

A 3-ounce serving of pork provides an average of approximately 23 grams of protein, according to the association. Individual cuts highlighted by Iowa Pork include pork loin at 23 grams of protein per serving, pork sirloin roast at 26 grams and pork tenderloin at 22 grams.

Lean cuts are also playing a role in the nutrition message. Pork tenderloin can meet the nutritional criteria for the American Heart Association’s Heart-Check certification, providing another opportunity to position pork with consumers looking for lean protein choices.

“Pork is one of the easiest ways for families to get more protein on the table without sacrificing flavor,” said Dean Frazer, president of the Iowa Pork Producers Association and a pig farmer from Conrad. “Whether it’s a weeknight sausage gnocchi or grilled pork chops with friends, every recipe this Porktober is built around real nutrition families can feel good about.”