Salute to
PORK October 24,2025
2D
Friday, Oct. 24, 2025
Farm News/Fort Dodge, Iowa
www.farm-news.com
Passing down the love of pork Three generations of Shivers family have worked on Bondurant area farm The family hopes to continue the legacy By KRISTIN DANLEY GREINER Farm News writer
B
ONDURANT — In 1963, Wayne and Betty Shivers bought a farm outside Bondurant where they intended to raise crops, livestock and children. Their kids Gary, Ron, Cindy and Neal flourished on the family farm. Ron Shivers farmed with his dad starting in 1979. Then one year later, Neal and his wife, Carol, joined the family farm. Their son, Benjamin, started farming with the family in 2008, marking the third generation to work the earth at their operation. “My father-in-law, Wayne, grew up farming with his dad, two brothers and a sister in Altoona,” said Carol Shivers. “His two brothers continued farming in Carlisle and Altoona until they passed away, as did my father-in-law. Each had sons who continued in their footsteps.” The Shivers raise crops, hogs, cattle
and free range, cage-free chickens at their farm. “Baby chicks are brought in to raise into laying hens for eggs,” Carol Shivers said. Shivers pork is raised on the thirdgeneration family farm. They focus on a small hog operation with 10 to 15 sows producing pigs year-round. “Our pigs are raised outdoors, not in confinement like many large operations. Supporting local farmers is a great way to support a small business that supports your local community,” Carol Shivers said. “Our pigs are so loved, they were used in Ben and Emily’s engagement, which went viral.” In February 2018, Ben proposed to Emily using a litter of piglets. His engagement proposal made national See SHIVERS, Page 3D
-Photo courtesy of the Shivers family
THE NEAL AND CAROL SHIVERS FAMILY is pictured in the summer of 2020. Three generations of Shivers have worked the family farm near Bondurant, starting with Wayne and Betty Shivers, who bought the farm in 1963. TOP RIGHT PHOTO: The Shivers family farm near Bondurant is shown in this 2018 aerial view.
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Farm News/Fort Dodge, Iowa
Friday, Oct. 24, 2025
3D
Shivers Continued from Page 2D news, including Good Morning America. He tricked Emily into going to the hog shed, believing she was helping her niece with a school project. But when Emily peeked over the pen, she saw something spelled out on the piglets’ backs in black marker. At first, she couldn’t make out what it said. Then she realized it said: “Emily, will you marry me?” In the video that went viral, Emily’s sister recorded her whipping around only to find Ben Shivers down on one knee on the barn floor, near the pigs, with a diamond ring in his hand. Ben told the media that he wasn’t really sure about proposing in a hog barn, because he didn’t know what Emily would think about the setting. But it ended up being just fine. Emily said when she first walked into the barn, she had noticed her boyfriend had cleaned up the barn and laid down fresh wood shavings. The location was perfect, though, because both of them grew up on farms and met through mutual
friends. They didn’t date right away, but instead, they reconnected five years later at the Polk County Fair, perfect for the farming couple. Ben Shivers and his wife, Emily, will be the third generation to continue the family legacy. Carol Shivers foresees that continuing “if 5-year-old Briggs’ mirrored enthusiasm of his dad’s at his age is an
indication of what is ahead.” Ben and Emily, along with their kids Briggs, Brody and Oakleigh, live in the Shivers family’s original farmhouse. Neal and Carol Shivers live on a section of the farm around the corner. Neal Shivers’ sister and her husband have a home on an acre that originally was part of the farm. Neal and Carol Shivers’ oldest son and his family live on another section of the farm that was added in the 1990s.
Shivers Farms works with lockers in Milo and Dayton to process the array of meat products they sell both at farmers markets in Bondurant and Altoona, as well as online. They also have eggs available. The meat products they sell include a variety of pork and beef cuts, such as jerky and meat sticks, brisket, lunch meat, ground beef and pork, hot dogs, meat patties, ribs, prime rib, roast, steak, stew meat, summer sausage, bacon, brats, bologna, pork chops, cured ham steak, ham, hocks/shanks, sausage and links, pork tenders, offal and assorted rubs. The family also raises livestock for the show ring and have earned such titles at the Polk County Fair as reserve champion commercial gilt, reserve supreme champion market animal, grand champion market heifer, grand champion produce market heifer and market pen of three champion.
4D
Friday, Oct. 24, 2025
Farm News/Fort Dodge, Iowa
www.farm-news.com
Hart: Pork market in a ‘decent spot’ USDA: Overall inventories down slightly compared with last year By KRISTIN DANLEY GREINER Farm News writer
T
he hogs and pigs report released Sept. 25 by the U.S. Department of Agriculture was one of the last reports released before the government shutdown. That report showed that the hog supply is pulling back a bit, with overall inventories down 1 percent year-overyear and the breeding herd down around 2 percent year-over-year. “We’re looking at a pig crop that’s down 3 percent. The number of sows farrowed, that’s going down as well,” said Chad Hart, Iowa State University Extension agriculture economist. “The only statistic going up is the average pigs saved per Chad litter, which continues to Hart jump higher and higher. We continue to be very productive as an industry.” Prices have positioned the pork market in a “pretty decent spot” compared to 2023. “That was a trainwreck for the hog industry. Prices were low and costs were high. Then we saw prices rise and those costs moderate a bit, enough so that as we look at pricing today, we’re break even to maybe even a little bit better than that,” Hart said. “We still see the industry keeping itself restrained. We don’t want it to grow too quickly in a way that would put downward pressure on those prices.” Christopher Pudenz, Iowa Farm Bureau’s economist, said that hog returns have been “surprisingly good” so far in 2025. “In January, excluding any manure value, several analysts were predicting a 2025 annual average of about $10 per head farrow-to-finish hog returns in Iowa. Through August, according to Iowa State University, that average has been $21.19 per head,” Pudenz said. Soybeans are playing a role in the hog market, too, Hart said. “Movement in the soybean market is helping keep feed costs down, and anything to help keep those low is always a good thing on the livestock side,” Hart said. “It’s a good thing, too, if you point to See OUTLOOK, Page 5D
-Farm News file photo
CHRISTOPHER PUDENZ, Iowa Farm Bureau’s economist, said that hog returns have been “surprisingly good” so far in 2025.
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Farm News/Fort Dodge, Iowa
Friday, Oct. 24, 2025
5D
Outlook Continued from Page 4D any parallels, point to the export markets. Soybeans are taking a hit there and, arguably, we’re seeing the same thing hitting the pork market. Tariffs are getting in the way, specifically when it comes to the Chinese market.” Economists have seen a 20 percent drop in sales to China year over year, which Hart said has understandably had a negative impact. “The pork producers I’ve spoken with — they recognize that they’re not in a bad spot right now, beyond what they’re facing. If you look beyond feed and all their other costs that are up, especially if you’re buying feeder pigs, you’re paying through the nose right now for those. So producers are still seeing some cost pressure coming at them,” Hart said. “At the same time, they’re looking at prices that have been up again. December lean hogs were $87, and that’s a really good price. As we look toward April 2026, we’re back in the $90s again. Hog farmers recognize that, if they look at the crop markets, they’re in a better spot.” Hart noted that while big profits seem out of reach, the losses have at least stopped. “This is an industry that looks like they’re in a good spot, and the market is trying to right-size itself to keep itself there. We need to mute expansion to keep prices where they are,” he said.
In Iowa, total inventory shrank, but only by 0.4 percent year-over-year, Pudenz added. “However, while national breeding hog inventory shrank, breeding hog inventory in Iowa actually grew by 2.4 percent from Sept. 1, 2024, to Sept. 1, 2025,” he said. The challenge with the export markets is that while work is being done to develop new markets, domestic demand in the livestock market is strong. “The export markets for pork and beef are our extra markets to fill the need in our markets,” Hart said. “We’re seeing growth in areas, like Vietnam is one we’ve been working on developing over the course of a decade or so. Those relationship efforts are starting to pay dividends, slowly increasing in other Asian markets, too. When you say Asia, everyone thinks Japan and China or South Korea, but we increasingly have to look at places like Indonesia, Malaysia and Thailand. They have the potential to be really good growth markets.” While domestic pork demand hasn’t been especially strong for most of 2025, the better-than-expected returns are due mostly to reduced supplies, Pudenz said. “PRRSV (porcine reproductive and respiratory syndrome virus) seems to have pressured supplies through the summer, too,” he said.
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6D
Friday, Oct. 24, 2025
Farm News/Fort Dodge, Iowa
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A world of careers Career Ag Academy gets underway in Webster City, opening up the world of animal agriculture By LORI BERGLUND Farm News writer
“Students do chores both in the evenings and weekends.” Kurt Veldhuizen Agriculture teacher
W
EBSTER CITY — Often overlooked, nearly forgotten since the days when every farm had a variety of livestock, animal agriculture is still flourishing in Hamilton County. One just has to look around to find it. And it’s not just one species of animal, although one is certainly dominant. But, look around, here in Hamilton County there are prize show lambs that people drive halfway across the country to see and purchase. There are rare breed chicks that, in season, will replenish neighborhood flocks across Iowa, the nation, and perhaps even overseas. Along the creek banks and rolling pastures, there are cattle grazing in the autumn sun. And there are pigs — more than most folks in town can imagine. The USDA census in March counted 24.3 million pigs in Iowa. Hamilton County consistently ranks in the top 10 counties, often in the top five, for number of pigs. But it’s more than bacon, pork roast, and affordable protein, the pork industry
in Iowa generates more than $15 billion in added value to the state’s economy, according to the Iowa Pork Producers. That includes an estimated $8 billion in household income, $2.7 billion in tax revenues, and the industry supports some 120,000 jobs. Those jobs are the focus of the new Career Ag Academy in Webster City. From farrowing house managers, to processing clerks, sales managers and the men and women who go out and check the barns to make sure the animals are fed, watered, and safe in all kinds of weather, showing young people that there is a bright future in animal agriculture is the goal. “We’re just getting started,” said agriculture teacher Kurt Veldhuizen. The new building on the northwest side of the Hamilton County Fairgrounds opened for classes on the Tuesday after Labor Day. Landscaping work and a few finishing touches to the interior remain, but the academy is already busy with daily classes. See ACADEMY, Page 7D
-Farm News photos by Lori Berglund
ABOVE: Landscaping and a few finishing touches remain, but the Career Ag Academy is already hosting classes at the Hamilton County Fairgrounds, which opened the day after Labor Day this fall. AT RIGHT ON PAGE 7D: Flexible classroom space is housed on the south side of the Career Ag Academy, while the live animal area is on the north end.
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Farm News/Fort Dodge, Iowa
Friday, Oct. 24, 2025
7D
Academy Continued from Page 6D “The kids are really enjoying it,” Veldhuizen said. The academy is overseen by a board of directors and is a joint effort with Webster City Schools. The goal is to give students hands-on experience with animals and expose them to the full range of careers available in animal agriculture. With so many jobs to offer, the pork industry will be a highlight of the academy, but it’s also focusing on all types of animal agriculture. Learning about one species can help students grasp concepts in another, and build interest throughout all of agriculture. As the academy gets on its feet this fall, there are already sheep being housed in the live animal section at the north end of the building. Junior and senior students in the Advanced Animal Production class are responsible for all forms of animal care. “They are working every day,” Veldhuizen said. “They feed them, water them. Next week will be trimming the hooves, and learning the different facets of animal husbandry.” Learning responsibility has to be one of the key elements of this class, because students don’t just go to class for an hour and leave. Animals have to be fed every day, including weekends. “Students do chores both in the evenings and weekends,” Veldhuizen explained. “‘Advanced Animal Production’ class is responsible for them unless other ag students use them for the SAE (Supervised Agriculture Experience).” The SAE is what old FFA’ers used to call “their project.” With more and more FFA members in town, having a hands-on SAE right in town — in an area already long zoned for agriculture — is nothing but a bonus. While upper level students work handson, lower level students are more focused on classroom work. “Our Veterinary Science class is for sophomores, and it focuses on the body of the animal and learning anatomy,” Veldhuizen said. Later this month, three farrowing crates are set to be delivered and the upper level students will begin the care of bred sows. Students will care for the sows, see them through delivery, and care for the piglets through about two months of age. But it’s not just chores. It’s the science of pork production; how to grow healthy
pigs for a hungry world. “The students will participate in feed trials,” Veldhuizen said. The pigs will be fed different diets and then tracked for such things as rate of gain and overall animal health. The students will learn science and statistics as they evaluate different diets for successful outcomes. “We won’t be keeping any animals for a long time,” Veldhuizen said, “but the smaller animals like sheep, goats and pigs, we can keep longer.” The academy works with local producers to provide the animals. But Veldhuizen does hope to keep and finish out a small number of pigs. “We’d like the students to see that entire farrow-to-finish process,” he added. At market weight, the pigs will be moved out, hopefully in cooperation with an area locker for processing. There will be no onsite harvesting of hogs. Meat processing is another focus for the academy, but that will be done through halves and quarters shipped in ready for students to handle. Another large industry in Hamilton County is the processing of pork products, with very popular labels throughout the Midwest. If that Christmas ham says “Bells Mill” on the label, it was processed in Webster City. And if there’s a job in animal agriculture, the Career Ag Academy wants to introduce students to it. “Working on halves and quarters, students will start breaking down the carcass so they can see the cuts on a wholesale level, on down to the retail level,” Veldhuizen said. Larger animals, such as horses and cattle, will be available for shorter terms of study. In the near future, Veldhuizen is planning a session where producers bring in bred heifers and then, working with a veterinarian, run ultrasounds on the expectant mamas. Recently, the Academy also took in 24 dozen chicken eggs that are now in incubators. There will be both laying hens and meat birds, with part of the flock housed until harvest. A public open house for the Career Ag Academy will be scheduled once those final touches are complete. For now, students are already busy gaining handson experience in jobs that are here in Iowa, waiting for people who are trained and ready to work.
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8D
Friday, Oct. 24, 2025
Farm News/Fort Dodge, Iowa
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Recipes for any occasion Iowa Pork Producers offer recipes perfect for tailgating, football watch parties, and more By KRISTIN DANLEY GREINER Farm News writer
Photos courtesy of Iowa Pork Producers Association
W
ith cooler air swooping in and football games on the TV, the Iowa Pork Producers Association has a variety of recipes available for tailgating, football watch parties at home or simply for hunkering down with a delicious bowl of soup on a chilly night. “Pork is one of the most versatile, and affordable, proteins you’ll find. It’s lean and nutritious, packed with flavor and fits into virtually any recipe. Whether you’re grilling, roasting, stir-frying or slow-cooking, pork adapts beautifully, bringing both health and taste to the table. From quick weeknight meals to special occasion dishes, pork delivers variety, satisfaction and a delicious reason to come back for seconds,” said Aaron Juergens, a hog farmer from Carroll, who serves as president of the Iowa Pork Producers Association. Below are a variety of recipes for cool weather and game time, courtesy of the IPPA.
“Pork is one of the most versatile, and affordable, proteins you’ll find. It’s lean and nutritious, packed with flavor and fits into virtually any recipe.” Aaron Juergens President, Iowa Pork Producers Association Stir in the broth, diced tomatoes, diced tomatoes with green chiles, black beans, pinto beans and taco seasoning. Bring the soup to a boil, then turn the heat to low. Let the soup simmer for 15 minutes. Serve warm with desired toppings.
Ground Pork Taco Soup
Bacon Wrapped Pork Bites Servings: 14 Ingredients One 1¼ pound pork tenderloin (would also work great with a pork loin) One 16-ounce package bacon ¾ cup ketchup ¾ cup brown sugar 1 tablespoon Worcestershire sauce ¼ teaspoon black pepper Directions: Preheat oven to 375 degrees Fahrenheit and place a wire rack over a rimmed baking sheet. Cut the pork tenderloin into 1-inch cubes and cut each slice of bacon into three pieces. Wrap each cube of pork tenderloin with one (1/3 piece) of bacon; secure with a toothpick. Place the baconwrapped pork onto the prepared pan. Bake for 15 minutes. While the pork bites are baking, mix together the ketchup, brown sugar, Worcestershire sauce and black pepper. Dunk each of the bites into the ketchup mixture and return it to the wire rack. Bake an additional 15 minutes, or until they’re bubbly and sticky on top. Serve warm.
Servings: 8 Ingredients 1 tablespoon vegetable oil 1 cup diced yellow onion 1 tablespoon minced garlic 1½ pounds ground pork 4 cups beef broth One 14.5-ounce can petite diced tomatoes, do not drain One 10-ounce can diced tomatoes with green chiles, do not drain One 15-ounce can black beans, drained One 15-ounce can pinto beans, drained 1 cup frozen corn One 1-ounce packet taco seasoning Toppings (cilantro, tortilla chips, sour cream, shredded cheese, diced jalapenos, diced avocado) Directions: Add the oil to a large pot over medium-high heat. Saute the onion for 2 minutes; add the garlic and saute an additional minute. Add the ground pork and cook until browned.
Sausage Tortellini Soup Ingredients 1 pound ground Italian sausage 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 28-ounce can crushed tomatoes with basil and herbs 32-ounce chicken broth 10-ounce bag refrigerated cheese-filled tortellini 3 cups fresh spinach 2/3 cups heavy cream Salt and pepper (to taste) Directions: Brown the Italian sausage. Stir in the onion powder, garlic powder, tomatoes with its juices, and chicken broth. Bring the mixture to a boil. Stir in the tortellini and let boil for 5 minutes. Stir in the spinach and heavy cream. Season with salt and pepper if desired.
Bacon Wrapped Pork Bites
See RECIPES, Page 9D
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Farm News/Fort Dodge, Iowa
Friday, Oct. 24, 2025
9D
Recipes Continued from Page 8D Buffalo Ribs Servings: 6 Ingredients 1 rack of back ribs ½ cup buffalo sauce 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons sliced green onions, optional Ranch or blue cheese dressing, optional, for serving Directions: Preheat oven to 275 degrees Fahrenheit. Cover a rimmed sheet pan with aluminum foil and set aside. Remove the membrane from the ribs and season both sides of the ribs with salt and pepper. Place the ribs, meaty side-down, on the prepared pan and cover with aluminum foil, pinching the edges of the two sheets of foil together to keep in all the moisture. Bake the ribs for 2 hours. Check the
ribs with a fork — if the meat is tender and easy to pull off with a fork, take it out of the oven. If needed, add more time in the oven. While the ribs are baking, add the buffalo sauce, butter and brown sugar to a small saucepan. Cook over medium heat, whisking occasionally until the butter is melted and the sugar has dissolved; remove from heat and set aside. Remove the ribs from the oven and remove the top sheet of foil. Flip the ribs so the meaty side is facing up. Brush the ribs with some of the buffalo sauce. Broil about 6 inches from the heating element for 2 to 3 minutes, keeping a close eye on them so they don’t burn. Cut the ribs between the bones and brush generously with the remaining sauce. Sprinkle with green onions, if desired, and serve hot with ranch or blue cheese dressing.
Bang Bang Pork Skewers Servings: 12 Ingredients: 2 pork tenderloins, about 2 to 2 ½ pounds total 2/3 cup mayonnaise ¼ cup sweet chili sauce 1 tablespoon sriracha 1 tablespoon honey 1 tablespoon vinegar (white or rice vinegar) Green onions, for garnish, optional Directions: Soak 12 wooden skewers in water for at least 30 minutes (or use metal skewers). Cut the pork tenderloins into 1-inch cubes. In a large bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey and vinegar. Remove 1/3 cup of the sauce and set aside. Add the cubed pork to the remaining
sauce and stir to coat the pork. Carefully thread several pieces onto each skewer. Place on a hot grill and cook for 8 to 10 minutes, flipping and brushing with additional sauce every couple minutes. Cook until the internal temperature of the largest pieces are 145 degrees Fahrenheit. Remove from the heat and garnish with sliced green onions and additional sauce, if desired.
Loaded Tater Tot Bites Servings: 24 Ingredients 48 crispy potato rounds ¼ cup sliced green onions 1 cup cooked and crumbled thick cut bacon See RECIPES, Page 10D
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Recipes Continued from Page 9D 1 cup shredded cheese Sour cream or ranch dressing, optional Directions: Preheat oven to 400 degrees Fahrenheit and grease a mini muffin tin with at least 24 cavities. Place two potato rounds into each of the 24 spaces; bake for 15 minutes. Use a rounded tablespoon or small lid (such as the lid for a bottle of vanilla extract) to press the potatoes up the sides of each cavity. Bake 8 to 10 more minutes until golden brown. Add about 1 teaspoon of shredded cheese and 1 teaspoon cooked and crumbled bacon in the center of each. Bake for 3 to 5 minutes or until the cheese is melted. Remove from the oven and top with green onions and sour cream, if desired. Notes: n Add diced jalapenos on top for added spice. n Try using chipotle ranch or buttermilk ranch in place of the sour cream. n If you can’t find the potato rounds, you can use 3 to 4 mini tater tots in place of the 2 potato rounds.
Creamy Bacon Jalapeno Corn Dip Ingredients 8 ounces cream cheese, softened ½ cup mayonnaise ¼ cup sour cream 1 teaspoon cumin ½ teaspoon onion powder ½ teaspoon garlic powder 2 cups frozen corn 12 ounces bacon, cooked and crumbled, divided 1½ cups shredded Monterrey jack cheese, divided ½ cup diced jalapeno Directions: Preheat oven to 350 degrees Fahrenheit and grease a square baking dish or 9-inch cast iron skillet. In a large bowl, combine softened cream cheese, mayonnaise, sour cream, cumin, onion powder, and garlic powder. Stir in the corn, all but 2 tablespoons of the bacon (reserve for later), 1 cup of the cheese, and the diced jalapeno.
tortillas; it’s not as traditional, but still delicious.
Spread the mixture into the prepared dish. Top with remaining cheese and crumbled bacon. Bake for 20 to 25 minutes, or until golden brown and bubbly around the edges. Serve warm with tortilla chips, crostini, crackers, or pita chips. Note: For less heat, you can substitute diced pickled jalapenos for the fresh jalapeno.
Pork Nuggets Servings: 6 Ingredients One pork loin (1½ to 2 pounds) One 7-ounce box Cheezits (baked snack crackers) 4 eggs ¼ cup water Vegetable oil, for frying
Cuban Braid Servings: 6 Ingredients One 13.8-ounce tube refrigerated pizza dough 8 slices Swiss cheese 2 cups shredded pork ¼ pound sliced ham 1/3 cup dill pickle relish 3 tablespoons yellow mustard 1 egg 1 tablespoon water 2 tablespoons butter, melted ½ teaspoon parsley flakes 1/8 teaspoon garlic powder Directions: Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Unroll the pizza dough onto a cutting board and press into a rectangle. Use a pizza cutter to cut each side of the braid into 12 strips. In the center of the dough, layer four slices of cheese, the shredded pork, relish, mustard, ham and then the remaining four slices of cheese. Fold the strips of dough over the filling, alternating sides. In a small bowl, whisk the egg and water to make an egg wash. Brush over the braid. Bake for 15 to 17 minutes, or until golden brown on top. In a small bowl, mix the melted butter, parsley and garlic powder, then brush over the warm braid. Slice and serve warm.
Pulled Pork Taquitos Servings: 12 Ingredients Shredded pork 1 cup salsa 5- to 6-pound pork shoulder
Pulled Pork Taquitos
1-ounce packet taco seasoning Taquitos 2 cups shredded pork 4 ounces cream cheese, softened 1½ cups shredded cheddar cheese 1/3 cup salsa 1 teaspoon smoked paprika 12 corn tortillas (white or yellow) Oil for frying Toppings, if desired To make the shredded pork: Pour the salsa into the bottom of a slow cooker. Place the roast on top and sprinkle the seasoning over the meat. Cook on high for 6 to 8 hours or on low for 9 to 10 hours or until it shreds easily. To make the taquitos: Combine the shredded pork, cream cheese, cheddar cheese, salsa and smoked paprika in a large bowl. Pour your frying oil into a large skillet or frying pan (about 1 inch of oil is ideal). Heat the oil to 350 degrees Fahrenheit. Roll about ¼ cup of the pork mixture up in each of the tortillas. (Tip: If your tortillas begin to break, microwave them 15 to 20 seconds to warm them up. This will make them more pliable.) Place a few taquitos into the hot oil, seam side down. Fry for 3 to 5 minutes or until golden brown. Remove to a paper towel-lined plate and serve warm with sour cream, salsa, and guacamole, if desired. Notes: The recipe for pulled pork will yield more than enough for this recipe. Use the extra meat for tacos, quesadillas, and pulled pork nachos — or freeze and save for later. You can also use small flour
Directions: Cut the pork into bite-sized pieces. Pour the crackers into a food processor and pulse until they are fine crumbs; set aside. In another bowl, whisk together the eggs and water; set aside. Grab a piece of pork, dunk in the egg mixture and then coat in the cracker crumbs; repeat until all pork pieces have been coated. Use one of the following methods to cook the pork nuggets. Fry: Pour vegetable oil into a pan until it’s at least 1½ inches deep. Heat the oil to 350 degrees Fahrenheit; then fry several pork nuggets at a time for about 3 minutes or until the internal temperature of the pork is 145 Fahrenheit. Remove the pork nuggets to a paper towel-lined plate and repeat until all nuggets are cooked. Air fry*: Place the nuggets in an even layer in the air fryer, making sure to give some space between the nuggets. Air fry at 375 degrees Fahrenheit for about 6 minutes or until the internal temperature of the pork is 145 degrees Fahrenheit. Remove the pork nuggets and repeat until all nuggets are cooked. *Air fryers vary greatly, so you might have to adjust the time and temperature depending on the brand you have. Bake: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the pork nuggets on the baking sheet and bake for 10 minutes, or until the internal temperature of the largest pork nuggets are 145 degrees Fahrenheit. Serve pork nuggets warm with dipping sauce of choice. Serves six (¼ pound of pork nuggets each).
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WHAT WILL YOUR LIVESTOCK LEGACY BE?
Building Your Livestock Legacy – this self-guided, online mentorship initiative is designed to support both seasoned farmers transitioning their farms and new farmers seeking essential financial resources. Access low-interest loans, tax credit programs, and cost-share opportunities to secure your farming future and create a lasting legacy with the support you need. Call the Coalition to Support Iowa’s Farmers at 1-800-932-2436 today or scan this QR code to sign-up.