PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.   

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute (NAMI), Southeastern Meat Association (SEMA), and the Southwest Meat Association (SMA).

Date & Location

Tuesday, May 22, 2018- Thursday, May 24, 2018
Texas A&M University, College Station, Texas

Daily Schedule 
Tuesday: 7:30am -6:00pm
Wednesday: 7:30am - 8:00pm
Thursday: 7:30am - noon


  This course is sold out!

Group Registration Discount

  This course is sold out!


Calvary Court
200 Century Court
College Station, TX  77840
Phone: 979-485-5586
Reservation Phone: 844-313-7337
Rate:  $114 plus tax
Cut-off date:  Monday, April 30, 2018 @ 6:00 PM
Group block code (P12813)  or PORK 101

Online at www.calvarycourt.com you will need a group block code (P12813) to get the group rate.

Please make a reservation and stay at Calvary Court as that will be the only location the Texas A&M University bus will pick up and drop off for all Pork 101 events.  Everyone is encouraged to ride the bus as parking is very limited on campus.

Program Description

PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

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