Do you know why farm pork is delicious?

Peasant pork used to be cooked and fed with pig food, not with additives or hogwash fat feed. Feed with green feed instead of refined feed, and cook and feed with old miscellaneous grains (black-haired pigs) instead of improved pigs (white-haired pigs). Feeding time 1-2 years, weight 100 kg. The old pigskin raised in this way is thick, fat-free and thin. When cooked, it is fragrant and delicious. This is locally raised pork.

With the acceleration of market economy growth, real farm pork is rare, and farm pork has long been a rarity. The market is mixed, and some unscrupulous traders buy ordinary pork at high prices instead of farmers' pork. In order to prevent consumers from being deceived, Bian Xiao told you the difference between farm pork and ordinary pork today.

1. The pigskin of farmers' pork after slaughter is white and blue, the lean meat is thin and bright red, and the lean meat of lean pigs is light.

2. Touch by hand, the lean meat of farmers' pork feels elastic, the lean meat of lean pigs feels slightly less elastic, and the back fat feels softer;

3. According to the fat-to-lean ratio, the fat (subcortical fat) of farmers' pork is thicker, about three or four fingers thick, and the proportion of fat meat is higher than that of lean pigs, which have less fat meat;

4. Peasant pork has a natural meat flavor and chewy head, but ordinary pork does not have this characteristic.