Not all, the fat of normal pork is moderate, while the fat layer of pigs fed with lean meat is very thin, usually less than 1 cm, and the meat color is red, the fiber is loose, and even liquid flows out between lean meat and fat.

Pork containing lean meat essence is dark in color, bright in meat quality, bright red in color, loose in fiber, and sometimes a little "sweat" seeps out of the meat surface. However, generally healthy lean pork is reddish, with good meat elasticity and no "sweating" on the meat.

Selection instructions

The pork belly selected above has the most perfect proportion in the front part of the abdomen near the front leg, and the fat and lean meat are intertwined, and the color is pink. Followed by the pork belly near the tip of the pig's back hip, with three distinct layers of pork belly, the thickness of fat and lean meat is equivalent, and the thickness of a whole piece of pork belly is about one inch.

Pork belly should be picked with fine and fat, and good ones can be sandwiched with nearly ten layers, also called "sandwich meat"; The quality is a little worse, only four or five layers are sandwiched; A little worse, a layer of skin, a layer of fat, a layer of lean meat, is gone.

Even poor meat is exquisite, depending on whether there is more fat meat or lean meat. If there is more lean meat, it can be barely. On the other hand, you must not choose. Choose a good pork belly, you can touch it with your hands, and it feels a little sticky. There is no blood on the meat, and the fat meat and lean meat are clearly red and white, and the color is bright.