Pork belly, plum blossoms, tenderloin, trotters, and heart meat are the best.

1. Pork belly

Pork belly, also known as third-line meat, is located on the outside of the pig's ribs and abdominal muscles. It contains more fat and also contains muscle tissue. Therefore, the fat and muscle are arranged alternately after being cut, hence the name pork belly. The best pork belly is located near the abdomen of the front legs. The layering ratio here is perfect, fat and lean meat are delivered, and the color is pink.

2. Plum blossom meat

Plum blossom meat is also the upper shoulder meat. It is located on the back of the pig's neck, which is the part where the pork and the pig's neck are connected. Pigs usually move to this part. , making the meat here have a high ratio of fat to fat. In the cross-section of this piece of meat, lean meat can account for 90%. The white silk-like fat is embedded in the pink and tender white meat, and the shape is like a blooming plum blossom, so It is named plum meat.

3. Tenderloin

Many people know that tenderloin is tender, and even people who don’t eat meat like it very much. Tenderloin is a strip of tender meat located inside the backbone of the pig. It has almost no fat, so it is relatively expensive.

4. Pig's trotters

Pig's trotters are rich in protein. At the same time, pig's trotters are rich in collagen and elastin, which are the favorite of many women. Compared with other parts of the pig, the taste of pig's trotters is very unique, full of collagen, and contains more tendons. It tastes fat but not greasy, and has elastic tendons.

5. Heart-protecting meat

The heart-protecting meat is located between the chest cavity and the abdominal cavity, also called the thoracoabdominal diaphragm. The upper layer is the pleura, the lower layer is the peritoneum, and the middle muscle. Normally, the heart and lungs in the chest are constantly carrying out regular activities, and the intestines and stomach in the abdominal cavity are also constantly moving, and it is involved in the two closed departments. Therefore, this is the most active part of the pig, which makes it taste and taste the best.