What is local pork?

Local pork refers to the meat of local pigs. Native pigs, also called native pigs, are the general name of pig breeds produced in rural areas of China, which are different from imported pigs (such as Duroc, Berkshire and Landrace) and have long been misunderstood as pigs mainly feeding grain.

The local pig breeds in China have lower requirements on feeding conditions, and the pork produced is better in meat quality, which is more in line with the tastes of Chinese people. With the help of China's excellent pig germplasm resources, developing local pig breeding varieties suitable for modern breeding methods can meet consumers' demand for pork quality and promote the sustainable development of China's pig industry.

With the improvement of consumption level, local pork with unique flavor and better taste will occupy the high-end pork consumption market, and the protection, cultivation and improvement of local pig germplasm resources are promising in the high-end consumption field.

Extended data:

Identification method of natural pork and feed pork;

1, look at the subcutaneous fat. The subcutaneous fat of raw pork is different from that of feed pork. The subcutaneous fat of raw pork is generally 4-5 cm thick, while feed pork is only 1-2 cm thin.

2, feel. Touch the pork with your hands. The lean meat of local pork is soft and tough and sticky to the touch. The lean meat of feed pork is hard and dry.

3. Fat-to-thin ratio. There is little lean meat in local pork, and the ratio of fat to thin is 1.5: 1 or even less. Although there is no shortage of fat meat in feed pigs, the ratio of fat to lean meat is above 1: 1 or even 1: 2.

References:

Baidu encyclopedia-local pig

References:

Xinhuanet-local pigs have great potential in the high-end market