Pork is incredibly lean these days due to breeding. What do you think of today's hog verses that of 75 years ago? What characteristics do you look at when choosing hogs for your business? Do you take issue with pork injected with a saline solution like much of the supermarket pork is today?
Pork Today
Started by
Foam Pants
, Sep 14 2003 05:45 PM
1 reply to this topic
#1
Foam Pants
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- participating member
- 128 posts
Posted 14 September 2003 - 05:45 PM
9 out of 10 dentists recommend wild Alaska salmon.
#2
Evan Lobel
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- legacy participant
- 23 posts
Posted 17 September 2003 - 12:20 PM
Pork is incredibly lean these days due to breeding. What do you think of
today's hog verses that of 75 years ago? What characteristics do you
look at when choosing hogs for your business? Do you take issue with
pork injected with a saline solution like much of the supermarket pork
is today?
You are right about the pork today being very lean. And over the years
that is precisely what commercial breeders have been aiming for: lowest
production cost, getting the pigs to market as soon as possible and
controlled, low fat content. The most common complaints I hear are that
pork today is dry and lacking in flavor.
Years ago, you'd find farmers raising different breeds and crossbreeds
of pigs ... what are now referred to as heritage breeds. The meat from
heritage pigs and pure-bred pigs differs substantially in appearance,
taste, texture and size from the highly standardized commodity pork that
is most common today.
Lobel's kurobuta pork, for example, comes from 100% pure-bred Berkshire
pigs. The meat is darker in color, more intensely flavored and juicy
because it is abundantly marbled ... quite a distinctive trait from
commodity pork.
EL
today's hog verses that of 75 years ago? What characteristics do you
look at when choosing hogs for your business? Do you take issue with
pork injected with a saline solution like much of the supermarket pork
is today?
You are right about the pork today being very lean. And over the years
that is precisely what commercial breeders have been aiming for: lowest
production cost, getting the pigs to market as soon as possible and
controlled, low fat content. The most common complaints I hear are that
pork today is dry and lacking in flavor.
Years ago, you'd find farmers raising different breeds and crossbreeds
of pigs ... what are now referred to as heritage breeds. The meat from
heritage pigs and pure-bred pigs differs substantially in appearance,
taste, texture and size from the highly standardized commodity pork that
is most common today.
Lobel's kurobuta pork, for example, comes from 100% pure-bred Berkshire
pigs. The meat is darker in color, more intensely flavored and juicy
because it is abundantly marbled ... quite a distinctive trait from
commodity pork.
EL
