The plum blossom meat on the pig is the most delicious.

Plum pork is the best piece of meat on the pig. It is located on the back and top of the pig's neck and is also called shoulder blade meat. The meat here is alternately fat and lean, fresh and tender, fragrant but not greasy, and very delicious. Plum pork can be eaten fried, grilled, or wrapped in lettuce. They are all very delicious.

There are some white tendons and some fat inside the meat, which looks like a plum blossom pattern, hence the name. It is recognized as the best-tasting piece of meat on the pig. Each pig only weighs 5 or 6 pounds. The plum blossom meat is delicious, rich in oil, and the meat is quite tender and fragrant. It will not get old if you cook it often. If you want to buy plum blossom meat, you must go early or make a reservation with the boss in advance. Plum pork is suitable for making pork chops or barbecued pork.

Pork

1. White skin, hard and shiny meat

The lean part of fresh pork is uniformly light red or bright red in color, and the cut surface has a marble-like texture. , the fat part is white and shiny, hard and thick. The color of stale pork is often deep red or purple, and the fat loses its luster, becomes grayish-yellow or even turns green.

2. Fresh and fragrant without any peculiar smell

Fresh pork has an inherent delicious smell. Stale pork, on the other hand, usually has a slightly ammonia or sour taste. For frozen pork, the color, smell, and moisture content of the muscles after thawing are normal and have no odor; expired frozen meat has dark yellow fat, dry and black muscles, and air-dried oxidation spots on the surface. There will be a faint smell when smelled nearby, and there will be an odor after thawing. Thicker.

3. The surface is non-stick and has good elasticity

When you touch the surface of fresh pork, it feels slightly dry or slightly wet, but it is not sticky and has good elasticity. It can recover immediately after finger pressure. There is a sense of solidity. If raw meat is stored for a long time in summer, the quality of the meat will easily change. If you touch stale meat, the surface will feel dry or sticky to the touch, while the newly cut surface will be moist, and the depression after acupressure cannot be restored immediately, and the elasticity is poor.