What is a black and white pig? Is the skin of a black pig white?

It's not as professional as upstairs

Black and white pigs are a very cute image, they are widely used in greeting cards, headbands, hairpins, notebook covers, stickers, hot water bottles, gloves, cups, pens, and even pillowcases, sheets, bath towels and other items that students and little girls like, in short, are used to decorate life.

In terms of meat quality and nutrition, it is clear that black pigs are better. The black pork is elastic, the cooked meat has a strong taste, and has a rich and mellow pork flavor. The feed white pig pork has poor elasticity and poor taste.

When the black soil pig is boiled, there is no peculiar smell, and the soup is clear. The lard is basically non-stick when cooking. The fat has a high melting point and the cooking time is about 20 times longer than that of white pigs.

White pigs often have a peculiar smell when boiled, and the soup is turbid and has floating foam. When cooking and brushing the pot, the lard generally sticks to the pan. The fat has a low melting point and a short cooking time.

Nutritional value and efficacy of black pork.

1. The color of black pork is the best bright red, the 24h meat color is equally divided, the pH value is, the water retention capacity is the muscle fat content, and the muscle degree is uniformly better than the foreign lean pork.

2. The content of amino acids in black pork is as much as a dozen, and the four amino acids that play a key role in the flavor of meat: threonine, alanine, glutamic acid, lysine and the nucleotides that constitute the delicious meat quality.

3. The content of black pork and hypoxanthine ribonine peaks within 1-4 days after slaughter, ensuring that organic black pork is delicious and has a long insurance time.

4. There are many varieties of muscle fibers in black pork, and the fiber diameter is thinner than that of foreign pig breeds, and the meat is delicate and has a good taste after eating.

5. Black pigs are significantly higher than foreign pig breeds, and the content of unsaturated fatty acids in the muscle is high, which is the material basis for the delicious taste of organic black pork, especially the high content of sulfur-containing amino acids and cystine. It has a high nutritional and health care effect on the human body. The frequent use of organic black pork can reduce cardiovascular and cerebrovascular diseases.

My hometown is in the countryside, so I know.

Pigs have black skins and white skins...

The black-skinned are local pigs...

Local pigs have good meat quality, roughage tolerance and strong disease resistance.

Not necessarily white and black

Of course, black pigs are delicious, but black pigs have a long growth cycle, so there are few people.

1. The feeding method is different.

Black pork is better than white pork, which everyone knows, especially Qianxiang pork, which is more delicious, does not need to remove the fishy smell and has no peculiar smell, and the color is also very good-looking, which is the different way of raising. Qianxiang pigs are generally fed with pig vegetables, sweet potatoes and other crops, and what they eat is the essence of heaven and earth. Never eat artificial feed.

The white pig is generally grown through the feed, and the meat quality is naturally not as good as the ecological breeding of Qianxiang pigs.

2. The growth period is slow.

China has nearly 5,000 years of black pig domestication history, taking Qianxiang pig as an example, it is mainly manifested in black and bright coat, delicate body shape, sensitive response, strong disease resistance and fecundity, and cold tolerance in winter. However, the growth rate of black pigs is slow, and Qianxiang pigs are generally raised for more than eight months, so the taste of Qianxiang pigs that have been carefully raised for a long time is naturally incomparable to ordinary white pigs.

3 protein, amino acids, trace element content.

The content of protein, amino acids and trace elements in Qianxiang pig is much higher than that of ordinary pork sold on the market, and the cholesterol content is only 1 6 of ordinary pork. The color of the meat is bright red, the marbling pattern is obvious and evenly distributed, the fat content in the muscle only accounts for about it, the so-called meat is tender and juicy, and it tastes mellow and delicious, and the meat quality is much better than other pork on the market.

1. Taste. The lean part of black pork is chewy, smooth and tender but does not lose toughness, while the fatty part melts when chewed; The fat of ordinary pork is soft in the mouth, but it does not have a strong meaty aroma, while the lean meat can easily turn into a residue after chewing.

2. Meat quality. The flesh of black pork is bright red, and if you look closely, you will notice that the muscle fibers of the pork are thin, so the texture is much more tender. The flesh of ordinary pork is pale red in color and the meat fiber is relatively coarse.

3. Feed food. Black pork generally eats soybean meal, corn, melon vines, ecological grains, bone meal, etc., and is a combination of captivity and free-range. Ordinary pork generally eats additive feed, and about two catties of feed can produce one catty of pork.

4. Exercise. When raising black pigs, each pigsty has a sports field, and there is boiler heating in winter, and the breeders will supervise the amount of exercise of black pigs for 1 hour a day, exercise muscles, and improve the lean meat rate, while ordinary pork minimizes exercise and allows pigs to snooze and grow meat.

5. Growth cycle. The growth cycle of organic black pigs is generally 12 months or more, while ordinary pork is even as fast as 3-5 months, so it is also very worried that hormones will be used to speed up the growth of ordinary pigs.

Difference 1: There is a difference in color

1. Most of the fur of black-haired pigs is black, but a very few will be mixed with some spotted white hair.

2. Most of the fur of white-haired pigs is white, and a small number will have black or yellow spots.

Difference 2: Different body types

1. The size of the black pig is not very large, and most adult black pigs weigh between 120 and 150 pounds, so all breeds of black pigs are medium in size. However, the black pigs are very strong and do not get sick easily, so they are very easy to feed.

2. Most of the body size of white-haired pigs will be relatively heavy, and generally normal adult white-haired pigs can grow to between 150 and 250 catties. And white-haired pigs don't like to exercise, like to eat and sleep is easy to gain fat, but because of the fast growth rate in our country is very much.

Difference 3: The taste is different

1. The lean meat rate of black pigs is very high, and some lean meat will have fat mixed with snowflakes, so it will not taste like firewood, and the fat parts are very thin and not very greasy, and it tastes very fragrant and tender.

2. The lean meat rate of white-haired pigs is obviously not as high as that of black-haired pigs, and the fat meat is still relatively thick and greasy, and the pure lean meat will taste a little more woody, and many people will be accustomed to marinating cornstarch to improve the taste of lean meat.

A lot of white pork is soft fat pork, soft pork is unattractive in the market, the black pigs raised by rural people are the use of their own production of grain, artichoke, sweet potatoes and other black pigs raised by rural people without any feed additives and hormones, this is the key that consumers are most concerned about, the price is too high to be willing to buy, and now consumers are not short of money. The row is raised, not soft fat pork.

The black pig breed is China's native pig breed, the meat is delicious, resistant to rough feeding and easy to take care of, the farrowing rate is high, the disadvantage is that there is more fat, the breeding cycle is long, in the countryside before are stocking, the breeding time is generally more than 12 months, the white pig is a foreign breed, the lean meat rate is high, the breeding time can be slaughtered in 4 6 months, but the meat quality is far less than the black pig, the cost of breeding black pigs is more than twice as much as that of white pigs, and it is normal for pork to be twice as expensive. In my impression, the soil pig in his childhood was black, with a big belly like a sack, drooping ears that almost covered his eyes, and his appearance was ugly, which was simply the original shape of Zhu Bajie. I don't know what breed this pig is called, but the villagers say it is an authentic local pig.

At that time, there was no breeding, the pigs only ate naturally grown sweet potatoes, cabbage, gluten sugar, etc., with the leftovers of chopped vegetables plus the water for washing dishes and washing pots, when these foods were still not enough for the pig's big belly, we got out of school, we looked for pigweed all over the mountains, looking for those vines and vines that pigs don't call much, this kind of labor is called "beating pigweed".

This first identity is different, the ** of black piglets is more expensive than white piglets, and secondly, the breeding methods are different, most of the black piglets are free-range, our hometown farms are packed with a few mountains to raise black pigs, and the food fed will not be mixed with much feed, the meat quality is very good, and most of the white pigs are raised, and they are also fed with feed, and there is no oil and water in the slaughter, and the taste is not delicate, so this is the fundamental difference between the first.

This is based on the breed of pigs. In general, the breed of black pigs is better than the breed of white pigs. The taste is also very different. But it also depends on how you raise it?

Black pigs are suitable for growing in the wild, but white pigs are suitable for growing in a warm environment, and white pigs grow faster, black pigs are also very lazy, and they also like to sleep.

This is a very good difference, black pigs are black in color, white pigs are white in color, and they can be distinguished according to their coat color.

In fact, it is the difference in skin color and species, and there are still some differences between these two kinds of pigs in the process of breeding, and the food they eat and the speed of growing fat are also different.

The nutritional value of black pigs is high, the hair of black pigs is black, the meat of black pigs is more delicious, the hair of white pigs is white, the nutritional value of white pigs is not as high as that of black pigs, and the meat is not as delicious as black pigs.

The breed is different, the growth cycle is different, the black pig is suitable for growing in the wild, the white pig is suitable for growing in a relatively cool place, and the white pig will grow faster.

I don't know if you have noticed that black pork suddenly began to prevail in the market, and many people began to consciously avoid the white pigs they had eaten before in the choice of pork. Why is that?

The traditional black pig is actually the oldest pig breed in China, and the white pig that is now prevalent on the market is actually a hybrid product of foreign pig breeds and local pig breeds after the founding of New China. In recent years, under people's crazy pursuit of food, health and nutrition, black pigs have gradually had a broader market space.

The biggest feature of black pork is its high fat content, and the high fat content mentioned here is not as many people think that it will be fat, but refers to the rich intramuscular fat, as some gourmets say, "black pig is the Wagyu beef in pigs". Many people may have seen the Chinese black pig, from the morphological point of view, the black pig is much "ugly and fat" than the common lean type of landrace pig, the face is full of folds, the belly is about to hang to the ground, and it looks very greasy. But on the contrary, it is the key to the taste of traditional Chinese black pigs, which have a body fat percentage of up to 30%, so they will look fat and fat.

It is understood that some high-quality black pigs such as Yunnan called Yushan small foot black pig and Taihu pig can even produce "marble" (snow pattern) like the Wagyu calendar service. Maybe you don't know the marbling grade of pork, but in the world of beef, the higher the intramuscular fat, the more tender the meat, and the higher. Therefore, by the same token, marbled black pork is naturally more delicate than white pork on the market.

Many people who have seen black pork will wonder why black pork looks more fresh, red and tender than white pork. In fact, this is because black pork has a high water retention rate. According to statistics, the water loss rate of traditional Chinese black pigs is generally lower than that of white pigs.

As a result, black pork looks more moist and tender, and the color is more bright red. In layman's terms, black pork will feel juicy like steak when pressed down.

Black pigs also have a greater characteristic is slow growth, compared to white pigs can be slaughtered and sold for meat in 160 days, the growth rate of black pigs for up to 1 year or even more is simply unbearable to the market. Slow growth is a huge disadvantage for the market, but it is a huge advantage for nutrition and health. Because of the long sound stage, the black pork is extraordinarily long and generous in terms of nutrient accumulation.

Nowadays, there are more and more people in the pursuit of health, the market for black pigs is getting bigger and bigger, and the long time seems to be not so unbearable for sellers, and black pigs have become popular under the promotion of economic benefits.

As the saying goes, "I would rather eat fat and lean (fat black pigs) than lean and fat (lean white pigs)", I hope that more and more people will understand the benefits of traditional black pork and become healthy and wise men!