"Goutou meat", that is, the neck part of a pig, weighs more than ten kilograms. When killing a pig, the first knife is to pierce the heart from the neck, and the blood is ejected from the neck, so this piece of meat is also called blood neck.

After decomposition, the pig is divided into five parts: pig head, blood neck, front trough, waist and back seat.

Pig's head is the best if you have time to play. Pick a pig's head for more than 100, and the meat under the pig's chin is the most fragrant place.

The pig's front trough and back seat used to be the most valuable, because the pig's front trough and back seat used to have the most lean meat, so it was one yuan more expensive to beat meat in the Spring Festival than when it was waist to waist, so the elbow picked these two places. In the past, the waist was not as valuable as the front trough and the back seat because there was less lean meat, but now it has become a sought-after part, because now pork is all pork belly, where the meat is the most tender, and the note on the table is on the waist.

Nobody wanted pigtail roots before. Old people say to eat pig tail roots. When they get old, they shake their heads. No one dares to eat them, so they throw them away. In fact, shaking your head is Parkinson's disease. In the past, people threw away a lot of pig tail roots, but now it has become a hot commodity.

Blood neck was not a popular part in the past and now. The meat in that place is not delicious. It is all chopped and enema with lung head. Now everyone knows that there are lymph glands in the mandible, and harmful substances in many animals gather on the lymph glands, so the meat quality and taste of that place are not good, but it used to be more delicious than old pickles.

It is best not to eat pig's trough meat, because it has lymph, and I don't know if it is harmful. There is some truth in his suggestion. But if you encounter very cheap pork stuffing, is it best not to buy it either? Who knows if it's bloody neck meat.