Think back to the Wisconsin summers you’ve enjoyed in years gone by. You might have found yourself at a sporting event, a cookout or a campfire enjoying a delicious meal. Among all of the various side dishes and snacks, there was probably one common Wisconsin food staple: brats! Foods such as brats are a summertime classic, though many people (myself included!) make them part of their meals all year round.
For generations, pork has been a fixture on our dinner tables. Whether it’s as bratwursts, pork chops, slabs of bacon, barbecue ribs, pulled pork or ham, Wisconsin pork is more than a food staple. It is a tradition and a point of pride. As we celebrate National Pork Month throughout October, let’s revisit the history of pork production in the state and how this tasty product contributes to the strength of Wisconsin’s $116.3 billion agriculture industry.
When did pork become a staple in Wisconsin agriculture?
The historical roots of pork date back to the 1800s. According to the Wisconsin Historical Society, cities like Milwaukee produced over 75% of Wisconsin’s processed meat products by the year 1860.
As the Civil War intensified in the early to mid-1860s, Milwaukee also became known as the center for pork processing due to the development and expansion of railroads connecting the city with Chicago.
The rise of the meatpacking industry in Wisconsin would not have been possible without early European settlers who emigrated from countries like Germany and Poland. These pioneers introduced pig farming to the Badger State nearly 200 years ago, which also influenced the taste and style of pork products like kielbasa sausage and the iconic bratwurst.
This strong foundation for the pork industry in the Midwest paved the way for celebrations like the World’s Largest Brat Fest in Madison and Brat Days in Sheboygan, both of which are time-honored celebrations that recognize the cultural impacts of pork in Wisconsin.
What are some of my favorite Wisconsin pork products?
The diversity of pork expands to many other products, including our love for bacon! Bacon is easily identifiable at your local butcher shop or grocery store, either in the freezer or at the deli counter. Some of my favorite ways to enjoy bacon include with pancakes on a Saturday morning, on a cheeseburger (with plenty of Wisconsin cheese!), or on my loaded baked potato at the Wisconsin State Fair.
Another one of my personal favorites at the Wisconsin State Fair is a Pork Burger from the Pork Schoppe Trailer since it keeps me fueled throughout a busy day! When it comes to trying new and innovative recipes that incorporate pork products, I encourage you to visit pork.org.
How many pig farms are in Wisconsin?
At the heart of Wisconsin pork farming are the dedicated families who raise their pigs with the utmost respect and care for both their animals and land. Wisconsin is home to over 2,000 pig farms, a large majority of which are family-owned and locally grown for consumption right in your community.
Based on data from the Wisconsin Pork Association, “pork uses 75% less land, 25% less water, 7% less energy, and 8% fewer carbon emissions compared to 50 years ago.” To learn more about the sustainability stories behind Wisconsin’s pig farmers, visit wppa.org/sustainability.
Pork is more than a meat product in Wisconsin – it is a culinary and cultural identity that has been shaped by decades of hard work from family farms and sustainable practices. Whether grilled, smoked, slow-roasted or enjoyed with a bun, pork remains a fundamental part of our lives while contributing to the Wisconsin experience.