Pigs and Pork
Pork production is an important part of Kentucky's agriculture economy, providing nutritious meats and a number of medical and industrial co-products. Kentucky farm families raise between 250 and 300 thousand pigs and hogs each year.
Take a Virtual Field Trip - From Pigs to Pork
This video captures the experiences of a young Kentuckian as she attends the North American International Livestock Exposition in Louisville to show her pig in a contest. She talks about how some pigs are raised and the different cuts of meat that can be harvested from a pig. The field trip then travels to Purnell's "Old Folks" Sausage Company, where our child host shows how the famous sausage maker creates pork products that are enjoyed across the country. Corresponding lessons can be found below.
K-1 Math: Build a Show Pig from Common Shapes
K-3 Needs & Habitats: What Does a Pig Need? (K-1 and 2-3 activities)
2-3 Comprehension Worksheet
Build a Modern Pig Barn (Science, Engineering, Design)
Correct the Pig Facts (ELA Punctuation and Capitalization)
Career Exploration (Vocational Studies)
FCS Food and Nutrition Curriculum: Pork 101
The Kentucky Pork Producers Association and the Kentucky Agriculture and Environment in the Classroom have partnered to develop a comprehensive curriculum to teach Family & Consumer Sciences/Culinary & Food Services skills with the world’s most commonly consumed meat, pork.
The curriculum includes 5 Kentucky Career Pathway and KOSSA-aligned Food and Nutrition modules with corresponding learning activities and assessments:
Any teacher completing this evaluation form by May 1, 2017, will be included in a drawing for one $100 (grand prize) and four $50 classroom pork product rebates to be used on previous or future purchases.