Let me answer your question! The pork of free-range pigs in rural areas, which people usually call New Year pigs, is very different from the pork in cities. Of course, 90% of the pork consumed in rural areas is the same as that in cities, and there are very few farmers raising free-range pigs. Apart from the difference in feeding between annual pigs from farmers and commercial pigs from breeding factories, the most important thing is that they have been bred for a long time. Good-quality pork also has intramuscular fat deposits, which is the marble meat we often mention. To achieve this quality, a certain amount of fat must be deposited. time, I will post a picture later to show you the picture of the New Year pig that my family killed last year. Another point is that pigs killed by oneself in rural areas are called fresh meat. Most of the meat sold in cities is cold fresh meat. In order to facilitate transportation and storage, cold fresh meat will undergo certain treatments on the meat, which will inevitably affect the freshness of the meat. Some damage. Not to mention those water-infused meats. Hope my answer helps you.
My family is from a rural area. I remember when I was a kid, around 1998, food was still very precious in rural areas, and we were reluctant to give it to pigs. We couldn’t afford pig feed, and pigs ate the most. Just grass, sweet potato vines, etc., and occasionally you can eat the bran left after grinding wheat into flour. It is completely natural. A pig needs to be raised for a whole year and can only be sold during the Chinese New Year. Of course, the raised pigs are not eaten. Yes, but the pork I had when I was a kid was really delicious.
And now we still raise pigs at home, but the pigs eat better than what I ate when I was a child, and they only eat cornmeal (when I was a child, I I haven’t eaten cornmeal a few times), but it also mixes feed in the middle, and the proportion is about half and half. The main reason is that corn is cheap now. Now I will raise a pig every year in the same way as before, and then keep it for myself and my relatives and friends during the Chinese New Year. My friends eat it, and every time the pigs are killed during the Chinese New Year, my neighbors come to buy them. However, as there are only a few pigs available, they will definitely not be able to share them, so some people will buy them at a price several times higher than the market price, because rural people know that such pigs taste good. So fragrant.
Today’s pigs are raised on feed all the time and are ready for slaughter in two or three months. Moreover, many of the pork in the city are refrigerated meat, which tastes bad. It's definitely not going to be good.
As people's lives are getting better and better, pork, as the main food for energy intake in people's lives, is a dish that is difficult to miss on the daily dining table. . Nowadays, people have higher and higher demands on life, and they also pay special attention to food. Why does pork in rural areas taste different from pork bought in cities? Xiao Zhao will talk about this topic with everyone and share his own views.
Most of the pigs raised in rural areas are fed with grains and vegetables: Pigs raised in rural areas eat rice, bran, melons, sweet potatoes and other foods without eating any feed. Rural people mostly feed one head and two heads, and many of them do so for the Chinese New Year or for family matters. In terms of cost, we can't calculate the cost. It's all a loss, which means the quality and taste of the pork are compromised.
Much of the pork bought in cities is raised in feedlots. Farmers want to pursue profits, and all they eat is feed. The texture of the meat is relatively tender, but the taste is much different.
In terms of the growth cycle, the difference is huge: the pigs raised by rural people eat food produced in the countryside as feed. From the beginning to the end of the year, it takes about a year.
The longer the pigs are raised in the breeding farm, the more the cost will be lost. Basically, they are put out in three or four months. The time is shortened several times, and the meat quality is much worse. .
Comparing the meat quality of pork, there is also a big difference: pigs raised in rural areas have been raised for a long time and have firm meat. The meat is bright red and the texture of the meat fibers is clear. Pork raised in farms has white meat and not very clear texture.
This is especially obvious when comparing fat meat. When cooking the pork fed by rural people, there is no need to add oil at all. Just stir-fry it in a pot for a few times and the oil will come out.
The fat meat of pigs raised in farms does not contain any oil. If no oil is added, it will stick to the pot.
There are also stir-fried meats in rural areas. Many of them use side dishes that are available at home, such as peppers, garlic, etc. These are grown in the natural environment and stir-fried with domestic pork. , the natural taste is much stronger, don’t you think?
I remember my mother always said that the meat in the city is not as delicious as the meat in the countryside. I didn’t feel it at first, but then I went back to my hometown and found that the taste was indeed different. I still feel that the pork from my hometown is delicious. I think there are several reasons:
1. Pigs eat different feeds. Pigs in rural areas generally do not eat feeds. They only eat pig grass, green leafy vegetables and the like at home. , unlike the various feeds and additives in big cities, it is not as natural as what pigs in rural areas eat.
2. The living environment of pigs is different. Pigs in rural areas exercise more than in cities. They are free-range and can move around freely in the pig pens.
3. There is also a difference in meat quality. New Year pigs in rural areas are generally raised for more than half a year. Small ones can grow to about two hundred kilograms, while large ones of three to four hundred kilograms are heavier. common. The time for slaughter is also different. Pig farms are generally fully enclosed and can be ready for slaughter in five to six months. The pigs raised by farmers are different. Most of them are semi-free range, usually over 8 months old, and mostly over 10 months old.
So generally speaking, rural pigs taste relatively better.
The core of the problem is the difference in taste between free-range pigs in rural areas and those raised quickly in pig farms
First of all, due to the geographical location of free-range pigs in rural areas, It is spacious, the pigs can get the right amount of exercise every day, and the meat quality is relatively tight.
Moreover, most of the various feeds collected nearby in rural areas are agricultural products that are not deeply processed and are cheap.
From the beginning to the end of the year, it takes about a year.
And pigs raised in feedlots. Farmers want to pursue profits, and all they eat is feed. The texture of the meat is relatively tender, but the taste is much different.
The longer the pigs are raised in the breeding farm, the more the cost will be lost. Basically, they are slaughtered in three or four months, and the time is shortened several times. The meat quality is much different.
The whole question is actually equivalent to asking why the chicken sold in the market today does not taste as good as the country chicken. The reason is the same. It is true that the pork we ate when we were children tasted very fragrant, and the soup made from the meat was very delicious, but today’s pork just cannot taste that kind of taste. As fewer and fewer people raise pigs in rural areas, pigs are basically raised in farms. There are very few free-range local pigs. If you want to eat local pork in the countryside, you may only eat it during the Chinese New Year. Some people will slaughter it at home. You can still buy some of your own pigs if others sell them at this time, but it will be difficult to buy them if you arrive late. Because farmers' living conditions are now better, they eat the one or two pigs they raise and sell very little.
First, the food you eat is different.
The native pigs raised by farmers in their own homes have grown up eating whole grains and vegetable leaves. If farmers raise pigs at home, they will usually eat a lot of sweet potatoes or green vegetables. The food the pigs eat every day is either sweet potato stalks or sweet potato stalks. Either it is vegetable leaves, and then boiled with some rice. This is the main food of pigs. In the past, my pig family would grind the rice bran and bring it home, and then feed it to the pigs. Rice bran is rich in protein and crude fiber and makes it easy to gain weight.
Today’s pigs are raised on feed, and a lot of the feed contains hormones. Farmers generally raise pigs for a year before they are ready for slaughter, and farms only finish them for 5 months, so pork must be It is not as delicious as the local pig that has been raised for a year.
Second, the pig environment.
The native pigs raised by farmers are usually driven out of the pig pen to let the pigs move around. The native pigs can find food outside and supplement trace elements. Therefore, the lean meat rate of the native pigs is higher, which is appropriate. Movement can also improve the quality and taste of pork. The pigs in the farms are kept in pig pens, and it is impossible for the pigs to move around, so the pork is definitely not as good as native pigs. Moreover, most of the pork in the city has been soaked in water to increase the quality of the meat, but pigs slaughtered by farmers cannot be soaked in water.
Third, the breeding time is different.
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Hello!
The same pork tastes different. The only explanation is that the breeding methods are different!
I remember that my family was very poor when I was a child. In order to send us to school, my parents had to raise pigs at home. The pigs at that time were the treasures of the family, so we had to take good care of them! In the poor days, people didn’t have enough to eat. When we cooked, we had to add a lot of sweet potatoes. If we couldn’t finish it, we could feed it to the pigs. We also grew a lot of beets and sweet potatoes in the fields, which were specially chopped and fed to the pigs! There was no concept of feed at that time. Pigs would eat whatever people ate! There is no oil and water, no feed, and unbalanced nutrition, so the pigs grow very slowly. It takes at least a year to raise a pig until it is ready for slaughter! The longer the pigs are raised, the stronger the aroma of the meat will be. So every time my mother fry the lard, the smell of pork will make my mouth water!
Even now, there are not many rural families raising pigs. Even if they do, they are small households. In order to avoid the waste of some food, they also use pigs. Corn and sweet potatoes are used to feed pigs, so the pork raised in this way is very delicious. Some families are not even willing to sell it. They keep it to kill the New Year pig during the Chinese New Year and share it with relatives and friends!
The pork bought in the city is basically pork supplied by medium and large modern pig farms. These pigs are modernly bred and sold for slaughter. , feeding, and hygiene are all scientifically calculated. The purpose is to make the pigs grow meat. Suitable protein will also be added to the food fed. Through a series of scientific and systematic breeding, the pigs grow very fast, some 4-5 It will be ready for slaughter in a few months!
It can also be seen through comparison that the growth time of pigs raised for 12 months in rural areas and 4-5 months for slaughter in cities is There is a big difference in the texture, and the texture of the meat will naturally be different! Therefore, the pork bought in rural areas tastes more delicious and the meat quality is more beautiful!
Most people who have eaten meat from rural areas will feel that the taste is very different when they eat meat from the city. In fact, this problem is very simple.
The nature and breeding methods of pork in rural and urban areas are different; most of the pork in rural areas is used for self-eating. Farmers usually kill a pig, and it takes a year to raise the piglet from piglet to slaughter. Basically, it takes a year. It is a New Year pig produced by feeding grain. This kind of pork contains moisture from wood leaves, and is naturally mature just like the fruits we usually eat. The pork in cities is all for sale, and most of it comes from professionally raised farms. Most of the professional breeding farms mainly feed feed. Such pork can normally produce a pig suitable for slaughter in 3 to 4 months. Pork has a lot of water, and most of its ingredients are feed. So of course the taste will be very different.
First, the food you eat is different. The native pigs raised by farmers in their own homes have grown up eating whole grains and vegetable leaves. If farmers raise pigs at home, they usually eat a lot of sweet potatoes or green vegetables. The food the pigs eat every day is either sweet potato stalks or vegetable leaves, and then put Order rice and boil it together. This is the pig's main food. Pork in the city is generally raised in large-scale farms. Large-scale farms have a systematic breeding method. The pigs eat compound feed and are all raised in captivity. They are usually slaughtered in four months.
The taste of pigs raised in this way is definitely not as good as the pork raised in rural areas!
Second, the pig environment. The native pigs raised by farmers are usually driven out of the pig pen to allow the pigs to move around. The native pigs can find food outside and supplement trace elements. Therefore, the lean meat rate of the native pigs is higher. Proper exercise can also improve the quality of the pork. and taste. The pigs in the farms are kept in pig pens, and it is impossible to let the pigs move around, so the pork is definitely not as good as native pigs.
It’s not as complicated as you think. Meat with good taste contains more lard. Pork with poor taste has been fed for a short time and not much fat has been deposited in the meat, so it is not very fragrant!