Pork skin jelly is a delicacy that is simple to process, low in cost and unique in flavor. It is very popular among people in most parts of the north. In the past, the raw material - pig skins - was very popular in winter, and even hard to find. However, in recent years, large pieces of pig skins have frequently appeared on the market, with a wholesale price of about 5 yuan/jin, and retail prices before the Spring Festival of not more than 10 yuan. /jin, where did they come from?

As we all know, except for the leather of breeding pigs, which is used as a raw material for tanning due to its toughness, pork with skin is sold in most areas of my country, which means that there are no large shelves of fresh pigs in pork shops and stalls. Most of the fresh pig skins sold are grooved scalp and bladder skin, which are bumpy and hairy, and are difficult to remove except by burning them with fire.

The large pieces of pig skin sold in pork shops and stalls are all frozen, with complete seals (mostly red), and packaged in snakeskin bags and plastic bags, very neatly. They generally come from two sources: one is direct import from abroad, and the other is by-products of large domestic meat processing companies. When processing pork such as sausages, ham sausages, steamed buns, dumplings, meat floss, etc., the pig skins are no longer used when mincing into meat fillings and must be removed. The pig skins removed mechanically or manually are packed and frozen, and then wholesaled through frozen goods in various places. markets, pork retailers distribute to various places.

This type of pigskin is usually made in large sheets, and the pig hair is treated very cleanly, which is very convenient for further processing. However, first, since pig skins are slow-selling in summer and best-selling in winter, they generally need to be frozen for more than half a year, and their freshness is poor; second, after long-distance transportation, there is a high possibility that they will thaw and then be frozen again, which can easily breed bacteria; third, Most of the pigs used for deep processing are not standard pigs, either too big, too small, too fat, or too thin. We cannot rule out sick pigs. Fourthly, foreign pig farming pays attention to humaneness and does not castrate piglets. Boars will produce a fishy smell when they are sexually mature, which is inaudible when they are alive and very disgusting after being cooked.

As for cheap chicken, it may be that processing companies are destocking and dumping it at low prices. Like pigs, there may be problems with non-standard, diseased, and long-term storage. Please read the factory date and the color of the meat clearly when purchasing to avoid being deceived. After all, food safety is the most important thing.