The heart of the pig is cheaper because it is less versatile and there are fewer types of dishes that can be made from it, so it is relatively inexpensive due to certain limitations.

Many people think that the most tender part of the pig is the tenderloin, but it is not, the most tender part is the plum blossom meat. Plum blossom meat is located in the pig's shoulder blade, the distribution of this kind of lean meat mixed with fat, shaped like a plum blossom, eat and fragrant and tender. Next is the tenderloin, tenderloin is divided into large tenderloin and small tenderloin, large tenderloin is also called through the ridge, close to the vertebrae.

And the small tenderloin in the ridge a little more inside the position, this part of the meat lean, meat flavor and tender and juicy. The third is the pork, the belly of the pig position, here the meat between fat and lean, a layer of lean meat layer of fat meat, eat up fat but not greasy. It is suitable for braised pork or Dongpo pork.

Pig

Pig, even-toed ungulates pig family mammals, native to Asia, Europe, Africa and other areas of the Old World.

The pig is usually characterized by large ears, a long head, short limbs, a straight snout, a fat body, and a narrow waist and back. The hair is coarse and hard, and the fur color is usually white, pink, black, brown and fancy. Its classification is mainly domestic pig and wild boar, the domestic pig is a subspecies of wild boar domesticated by humans, tusks are shorter than those of wild boar, is one of the domesticated livestock by humans.

The wild boar was first domesticated in China, where the history of pig raising can be traced back to the early and middle Neolithic period. In the land of China, domestic animals such as pigs and dogs were raised as early as the matrilineal clan communes. Zhejiang Yuyao Hemudu Neolithic culture site unearthed pottery pig, its graphics and domestic pig shape is very similar, indicating that the domestication of the pig at that time has taken shape.