The South Dakota Pork Producers Council (SDPPC) elected Ferlyn Hofer, a pork producer from Canistota, SD, to serve as president.

Hofer stated “I am honored to have been selected to be the SD Pork Producers President for 2018. Our hog industry is growing in the state which is enabling many of our young people to come back to the farm. My hope is that we grow our hog industry responsibly and with respect for our neighbors. I ask each of you to share your story with others so that we can all understand modern pork production. Our staff at the office is exceptional and if you have any questions, please call the office and they are more than willing to answer your questions.”

The board also elected Craig Andersen of Centerville, SD as first vice president; Shane Odegaard of Lake Preston, SD as second vice president. Also elected was Seth Denning of Corsica, SD; Greg Feenstra of Huron, SD and Ashley Gelderman of Hartford, SD a representative from Standard Nutrition to serve on the South Dakota Pork Producers Council Executive Board.

The South Dakota Pork Producers Councils Mission Statement states that the South Dakota Pork Producers Council is a unified and engaged advocate that promotes, with integrity, the image and growth of the South Dakota pork industry through education, research, marketing and responsible policy.

Their Vision Statement states that the South Dakota Pork Producers Council is a respected leader advocating for sustainable, responsible growth of the South Dakota Pork Industry that benefits our producers, consumers, and communities.

The pork industry has put together an industry pledge for their producers and it is the WE CARE ETHICAL PRINCIPLES. The recent adoption of a statement of ethical principles calls attention to producers’ commitment to responsible practices. With this statement, U.S. pork producers affirm an obligation to: Produce Safe Food, Protect and Promote Animal Well-Being, Ensure Practices to Protect Public Health, Safeguard Natural Resources in All of Our Practices, Provide a Work Environment That is Safe and Consistent with Our Other Ethical Principles and Contribute to a Better Quality of Life in Our Communities.

For nutritional information and pork recipes or for information about modern pork production, please visit

 The South Dakota Pork Producers Council (SDPPC) was created in 1954 to responsibly serve, support and enhance the success of the South Dakota pork production industry.  Along with managing industry issues and improving the image of the pork industry, the South Dakota Pork Producers Council works to insure a safe, wholesome product for the consumer’s confident consumption.

 South Dakota’s pork producers have 170,000 sows and they produce 339,000 farrowings per year. South Dakota is ranked #11 in pork production and ranks #2 in pigs per sow. South Dakota ranks 9th nationally in number of pigs born in the state.  South Dakota’s pork industry contributes $2.1 billion overall economic impact of SD’s Swine Industry. Also, South Dakota pork industry contributes $17.4 million in total tax revenue. 


The South Dakota Pork Producers Council held their 30th Annual Taste of Elegance competition on Sunday, January 28, 2018 at the Sioux Falls Convention Center.  The Taste of Elegance Competition is one of the pork industry’s premier events in the food service industry.  This year’s first place winning entrée, Japanese Pork Tro, featured pork cheek and pork shoulder prepared by Chef Jordon Taylor; the chef and co-owner at Bread and Circus Sandwich Kitchen, Sioux Falls. This was Chef Taylor first time competing in South Dakota’s Taste of Elegance.  

“This was a singular year in judging for The South Dakota Taste of Elegance for with a tiny exception, there was a stop on attention to how pork is cooked.  Chefs demonstrated abilities in multiple cuisines: Mexican, Japanese, Thai, Italian, French and Chinese with techniques focusing on grill, sauté, roast, sous vide, braising and pan sear.  The results were exceptional, flavorful and marked with the added ingredient of creative initiative for well-made dishes.  I always enjoy and respect the time and dedication a Chef brings to this event.  It adds to the special way the Chefs of this area take pride in what they do, individually and as a group. Bravo!” stated Celebrated Chef Michael Foley; President/Chief Creative Officer of Michael Foley Food and Vegetable Alchemy in Chicago, IL.

 “Over the past 15 years, I have seen the Midwest Chefs change for making their version of Asian or Spanish, to building the real deal, with all the true spices and flavors.  You know by reading their recipe and tasting their food, they did a lot of research on building an awesome Dish. Thank you, South Dakota Chefs, for the love of great food”. Celebrated Chef Tim McCarty, Executive Chef at Morrison, Mayo Foundation House; Rochester, MN

 Taylor received an engraved crystal award, $1,000, and will attend the Pork Summit that will be held this spring. He will have the opportunity to spend the weekend with Celebrity Chefs and Celebrated Chefs. They’ll experience butchering and cooking demonstrations to help enhance their culinary skills.

 Chef Mike DeLay of Trail Ridge Retirement Community, Sioux Falls, had another great experience of competing at the South Dakota Taste of Elegance. This year he received 2nd place in the competition with Pork Collar Steak with Naples Style Pasta, and Chef Jean-Paul Nielsen of Kappa Alpha Theta-USD, Vermillion received 3rd place with Asian Fusion Pork.

 The Taste of Elegance is a culinary competition that encourages chefs to create innovative and exciting recipes using pork. A panel of four esteemed judges, including Celebrated Chef Michael Foley, President/Chief Creative Officer of Michael Foley Food and Vegetable Alchemy; Chicago, IL, Celebrated Chef Tim McCarty, Executive Chef at Morrison, Mayo Foundation House; Rochester, MN and Chef Ethan Spang, Sous Chef at Delmonico Grill; Rapid City, SD and 2017 Rapid City Taste of Elegance winner judged the entrées of 6 chefs based on originality, appearance and taste. 

The chefs prepared samples of their entrées for an evening event of nearly 320 people that attended this year’s Taste of Elegance Contest at the Sioux Falls Convention Center. Asian Pork Duo prepared by Chef Bob Allen of the Ode To Food and Drinks, Sioux Falls, received the People’s Choice Award, $250 and an engraved crystal award.  The People’s Choice Runner-Up winner was Chef Gabriel Rivero of the El Tapatio, Brandon and Chef Javier Soltero from El Azteca Mexican Restaurant, Sioux Falls creating Pork Carnitad Tacos and Frijoles Puercos.  Guests also voted on the best display presentation by the chefs.  Chef Bob Allen of the Ode To Food and Drinks, Sioux Falls, received $100 and the Best Display Award.

Other participating chefs included Chef Jason Chick from Washington Pavilion, Sioux Falls created Sowshi.  

Sponsoring this year’s event were Natural Food Holdings; Sioux Preme Packing; Zoetis; Dimock Cheese; Preferred Printing; O’ My Cupcakes; First Dakota National Bank; Dacotah Bank; The First National Bank in Sioux Falls; Campbell Supply; South Dakota Soybean Research & Promotion Council; National Pork Board and South Dakota Pork Producers Council.


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March 13, 2017


The South Dakota Pork Producers Council (SDPPC) elected Ryan Storm, a pork producer from Mount Vernon, SD, to serve as president for a second term. “I am honored to be selected to represent the South Dakota Pork Producers Council as their President for a second year.  I feel that we have made progress over the […]

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