It’s 10:57 a.m. on a Tuesday and the line is backed up with about 60 fairgoers waiting to make their purchases when the Pork Patio opens at the Illinois State Fair.
What’s the big draw for pork?
Roger of Mowequa, Ill., says it’s simple.
“It’s just good,” Roger says.
Every year he comes to the state fair, he makes it a point to eat as often as he can at the Pork Patio. His favorite treat is the pork chop sandwich because they cook it right and he’s always been a fan of pork’s flavor.
For Sabra of Chicago’s South Side, it feels good to eat fresh food. That’s why she journeys over to the commodities tent for fresh pork and beef during the fair.
“The beauty of the state fair to me is the atmosphere,” she says. “It’s being able to see farmers upfront and personal and eat food that I really can’t get in Chicago. Why come all this way to get stuff like pizza, hamburger and stuff? I can get that in Chicago. I come here for ribeye sandwiches, fried green tomatoes and apple ice cream. My daughter loves the pork kabob.”
Jetaun, her daughter, agrees that there’s just something special about fresh food at the fair.
“We’re from Chicago, so we have good food, But, the idea of eating great food while supporting the farmers who grew it is special.”
If she’s being honest, she says she doesn’t go into the grocery store thinking about what it takes to get her food from the farm to the table. That’s why it means a lot to her to come to the state fair and interact with the people who grow the food.
“We appreciate and respect what they have to offer,” Jetaun says.
Pork producer Rodney Gvillo of Bunker Hill, Ill., says it’s a privilege to work at the Pork Patio and interact with consumers every year at the state fair. His dad started their pig farm years ago and together, with his brothers, Rodney is continuing to produce pork
“We look forward to doing it every year, to see everybody and promote our product that we are trying to raise. We want to let everybody know it’s a great, healthy product. Pork today is lean and healthy. The meat is tender,” Gvillo says.
He loves talking to people and answering any questions they have about the pork they are purchasing at the Pork Patio.
“When we tell them we’re part of the pork production chain that raised what they are eating, it generates interest and they start asking questions,” he adds.
Jennifer Tirey, Illinois Pork Producers Association executive director, says it’s a mutually beneficial opportunity.
“The fair is a great way for our pork producers to engage with fairgoers and share this valuable protein source that they raise every day. Customers always tell us the Pork Patio is their first stop each year,” Tirey says.
It’s also a great value for the family, she points out. Food is expensive and the Pork Patio did not raise its prices this year.
Gvillo sees a lot of repeat customers every year because they come to depend on and trust the quality and the value they are getting at the Pork Patio.
“As a producer, this is an opportunity to get the truth out,” Gvillo says. “People like us are raising these animals. We know how we take care of them. We want the best for them. We give them better care than we do our own kids at times. There’s a lot of unanswered questions consumers have, and we are able to help answer some of those questions and help them feel even better about the great food they are eating.”
