1. Pig neck meat is also called groove head meat and blood neck. The meat of the pig's neck, which is connected with the pig's head at the front of the front leg, and the knife edge when slaughtering the pig, is stained with blood, red in color, tender and old, fat and thin.

2. Pig neck meat is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine for promoting iron absorption, which can improve iron deficiency anemia.