Two-knife meat is sitting hip meat under the hip tip meat, also called sitting plate meat or front and rear leg meat, etc. This piece of meat is fat and thin, which is very different from layered pork belly. Two-knife meat is a folk name for pigs sitting on buttocks in Sichuan, Guizhou and Yunnan. This name comes from the fixed habit of folk butchers to kill pigs.

After the folk butcher kills the pig, he cuts the pork into large pieces for sale according to the parts. It is customary to cut off the buttock meat connected with the pig's tail first, and then cut off the sitting buttock meat conveniently. Because the sitting buttock meat was cut by the second knife, the people called this piece of pork as the second knife meat.

Skills of buying pork

First, touch it

When buying pork, you must touch it with your hands. Normal pork will feel dry when it feels, and many people will mistakenly think that such pork is not delicious, but pork that feels wet is probably watered, so it is not recommended to buy it.

Second, take a look

Fresh pork looks pale pink or bright red, while bad pork looks dark red or grayish brown, so it is not recommended to buy it.

Third, press a button.

Fresh pork with good quality has certain elasticity. You can gently press it by hand to see if the pork will rebound. If the pork does not rebound after pressing, most of it is inferior and it is not recommended to buy it.