Because pigs often move to this part. Therefore, the proportion of lean meat is relatively high, and in the cross section of this part of meat, the most essential part of the surface of pink fresh meat and filar silk white grease looks like plum blossoms, thus obtaining this elegant name.
It is said that this piece of meat on each pig is only five or six pounds, about 20 centimeters long, and 90% of the cross section is lean meat, and several thin fat wires are criss-crossed, so it tastes particularly tender and fragrant, and it is not greasy at all. Its meat is delicious and can't be cooked for a long time.
Extended data:
Some friends misunderstand that plum blossom meat is the so-called "blood neck meat", and the two are not the same thing. Blood-neck meat, also known as "Goutou meat", is the part connecting the trunk and the pig's head, and there are many inedible parts such as lymph nodes and lipomas, so this part is actually not allowed to be sold, and it will be eliminated if slaughtered regularly. Plum blossom meat is a high-quality tender pork, which is completely different from blood neck meat or ditch head meat.
Baidu encyclopedia-plum blossom meat