Now the meat on the market is various, people will be dazzled unconsciously when choosing, especially pork as a gourmet hard dish on the table, cooking methods are diverse and nutritional, but this kind of pork is not easy to find, one of the reasons is that the original ecological black pigs are generally stocked in the mountains, the second is that this black pork is relatively scarce and not easy to find.
The number of black pig muscle fibers is more than that of foreign breeds, and the diameter of the fibers is thinner than that of foreign pig breeds, and the edible meat is tender and has a good taste! Black pork contains abundant iron, protein and vitamins, which are extremely lacking nutrients in modern people who advocate dieting, especially cholesterol content and fat are lower than ordinary pork, black pork is still much lower in fat. The "whole protein" contained in black pork can help repair human tissues more, and eating black pork often can provide balanced and healthy nutrients, so that modern people can still obtain minerals, vitamins and proteins in dieting. Compared with ordinary pork, it is not difficult to find the advantages of black pork, and these advantages are often far from ordinary pork.
The difference between ecological black pork and white pork
1. From the appearance
Free-range ecological black pork: the red meat color is bright red, and beef and mutton are almost the same color, because the mountain forest free range black pigs, the amount of exercise is large, the meat has more oxygen content, and the color looks natural and healthy; The white fat is thicker, the color is white, the fat between the muscles is more, the red and white meat is interspersed, and the marble pattern is more obvious, while the ordinary pork is not rich in oxygen content in the meat due to the traditional captivity method, and the color looks relatively poor.
2. In terms of taste
Ecological black pork: white meat taste particularly fragrant, there is obvious oil flow into the mouth feeling, lean part of the chewy, this is mainly because the free range black pig every day to corn, wheat bran and other coarse grains as the main food, do not add any feed, plus a lot of exercise, resulting in black pork muscle fiber is relatively rich, eating is naturally delicious and chewy, in addition to the black pork skin is also quite smooth and tender, but without losing toughness, in the beauty of the good effect. And ordinary pigs are left behind by black pork from the ingredients, not to mention the nutritional aspect.
3. Speaking of elasticity
Ecological black pork is elastic, fresh pork will immediately bounce back to its original state after pressing it with your fingers, while ordinary pork is basically inelastic, even if it is elastic, it cannot achieve the effect of black pork.
With the continuous improvement of people's living standards, the eating method of ecological pork is becoming more and more refined, and people pay more attention to how to eat each part of ecological pork.
Pork head meat: including upper and lower teeth and jaws, ears, upper and lower mouth tips, eye sockets, walnut meat, etc. The pork head meat has a thick skin, an old texture and a heavy gelatinous texture. Suitable for cold mixing, brine, pickling, smoking, sauce and so on.
Front leg meat: The meat here is half fat and half lean, and the meat is older. Suitable for cold mixing, brine, roasting, pickling, sauce wax, salty roasted white (sprouts buckle meat) and so on.
Front elbow (also known as front hoof): its skin is thick, rib-rich, and gelatinous. Suitable for cold mixing, burning, soup making, stewing, brine, simmering and so on.
Front foot (also known as front hoof, pig hand): the quality is better than the back hoof. There are only skin, tendons, bones, and the gum is heavy. Suitable for burning, stewing, brine, simmering and so on.
Tenderloin meat: Here the flesh is tender and fat. Suitable for brine, cold mixing, salting, sauce or make back to the pot meat, shredded meat, fat parts can be made of sweet roast white and so on.
Pork belly: The meat of this place is called pork belly because of one layer of fat and one layer of thinness, there are five layers, so it is called pork belly. Its flesh is tender, fat and thin, and its skin is thin. The amount is suitable for roasting, steaming, salty roasted white, braised pork, Dongpo meat and so on.
Hind leg meat: the meat here is good, tender, fat and thin, fat and thin, thin skin. It is suitable for making white meat (cold mix), brine, marinade, soup, or back to the pot meat.
Posterior elbow (also known as hind hoof): The quality is worse than the front hoof, and its use is the same.
Pig tail: more skin, less fat, heavy gum, suitable for burning, brine, cold mixing and so on.