What's the difference between black and white hogs anyway? Why black pig suddenly became popular!

I don't know if you are careful to find that in the market black pork suddenly began to prevail, many people began to choose pork began to consciously avoid the previous eaten white pig. This is the first time I've ever seen a woman with a black dress, and I've never seen one before.

Traditionally, the black pig is the oldest native pig breed in China, and the white pig that is now prevalent on the market is actually a hybrid between foreign and local pig breeds after the founding of New China. In recent years, people's crazy pursuit of food, health and nutrition, black pigs gradually have a broader market space.

The most important feature of black pork is its high fat content, which is not as high as many people think, but refers to the rich intramuscular fat, as some gourmets say, "black pig is the Wagyu of pigs". Many people may have seen the Chinese black pig, from the form of black pig than the usual see the lean type of long white pig to "ugly fat" a lot, full of folds, stomach almost drooped to the ground, look like very greasy. But this is the key to the flavor of the traditional Chinese black pig, which has a body fat rate of up to 30%, so it looks like it has a fat back. It is known that some high-quality black hogs, such as Yunnan Yushan small-footed black hogs and Taihu hogs, can even produce "marbling" (snowflake pattern) like Wagyu beef. Maybe you don't know the marbling grade of pork, but in the world of beef, higher intramuscular fat means more tender meat and higher price. So by the same token, marbled black pork is naturally more tender than commercially available white pork.

Many people who have seen the black pork will sigh, why black pork than white pork looks more fresh, red, tender. In fact, this is because of the high water retention rate of black pork. After the statistics of China's traditional black pig's water loss rate is generally lower than the white pig's water loss rate of 3.8%. Therefore, black pork looks more moist and tender, and its color is more bright red. In layman's terms, a bite of black pork will have a juicy feel like a steak.

The black hog is also characterized by slow growth. Compared to white hogs, which can be slaughtered and sold in 160 days, black hogs grow up to one year or even more, which is unbearable for the market. Slow growth is a great disadvantage for the market, but on the contrary, it is a great advantage for nutrition and health. Because of the long time sound field, the black pork is very long and generous in the accumulation of nutrition. Nowadays, in the pursuit of health more and more, the black pig market is getting bigger and bigger, the long time seems to be not so unbearable for the sellers, in the economic benefits of the black pig has become popular.

As the saying goes, "I'd rather eat fat in the thin (fat black pig), not eat thin in the fat (lean white pig)", I hope more and more people understand the benefits of the traditional black pork, to become a healthy and wise person!