In fact, there are very few black pork now, because it has been raised in a black pigsty for a long time, and generally pig farmers will not choose black pigs to raise it.

The smell of pigs is very strong, because it is rich in fat, which will produce oily smell. This is caused by ammonia. The normal metabolism of pigs will decompose some protein. When protein is completely decomposed, it will produce water, carbon dioxide and ammonia, which exist in muscles. Ammonia is mainly collected by blood, filtered by kidney, and urine will be excreted. The kidney function of pigs is very weak or in a sub-health state. The ammonia content in muscle is often high and the meat tastes heavy.

Selection of authentic black-haired pigs

1, look at the appearance: although the eyes can perceive the color of hair at first sight, you can still see "black hair" when you look closely, and you can see black hair in the pores when you cut pork!

2. Look at the meat quality: the lean meat color of black pork is slightly brighter than that of white-haired pigs, and it is also a little pink. The most important point is that because black pork is better in meat quality and rich in intramuscular fat, there will be obvious "snow lines". (The picture shows the snow pattern of plum meat)

3. Look at the fat: Black pork is the offspring of China native pigs, and an obvious feature of China native pigs is fat, so black pork depends not only on the coat color, but also on whether the fat layer is thick, white or milky.