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Mo - Fr: 9 AM - 6 PM
Sa: 9 AM - 3 PM
Su: 10 AM - 2 PM

Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.

What temperature should I cook my pork to?

Fresh, whole muscles cuts of pork like pork chops, pork roasts, and pork tenderloins should be cooked to at least 145ºF for safety. Previously, it was recommended that these cuts were cooked to 160ºF. However, with advances in the pork production process, 145º is now considered safe for whole muscle cuts. Processed cuts such as pork cutlets, pork sausages and ground pork should be cooked to a minimum temperature of 160ºF for safety.

Smoked hams and bacons are already cooked products that just need to be reheated, not cooked to full temperature. Also, some cuts, such as pork shoulders should be cooked to higher temperatures for flavor. Please see our recipe section for suggestions on how to prepare these cuts.

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