What s the matter with the fact that the lard is red when you cut it?

This is quite normal when the pig is slaughtered, and some of the capillaries of the blood clots in the lard.

Inside, that's what happens.

It is normal for the lard to be red when cut open. Because some lard is the same phenomenon, there is no problem.

What's the matter with the red inside of the lard cut? I think the inside of the lard is red when cut because there is blood in it, and it has not been washed, so don't buy it.

The oil residue is charred or the amount of oil refining is small or the fat is mixed and not fresh, and sometimes there is a reddish phenomenon, but it is good to cool it.

Lard of this color is likely to be spoiled due to the high temperature in summer, so it is recommended that you do not eat it, I hope you.

The lard is cut open and the inside is red. Most likely, the lard has been left for too long. The changes that occur inside, or the deterioration.

It could be that this lard has gone bad.

Generally, if this kind of lard is left for too long, the inside will turn red from the very middle, and if the middle is red, it is recommended that this pork should not be used.

The pork itself should be a white substance when cut, and red ones are rare. I don't understand why.

The inside of the lard is red when cut because there is a little lean meat in it, otherwise it is a qualitative change.

The lard is red when cut. It should be a pork quality problem. So it's still not to eat, can you not use it?

This means that there is dirty blood in it, which is caused when the pig is killed.

That proves that your lard is a little spoiled, so it's better not to eat it again, buy it, it's better.

The inside of the lard is red when it is cut, and it is possible that there is still a bit of that blood vessel inside, and there is blood inside.

If it's red, it may not be too fresh, so it's best not to eat it.

If the inside of the lard is red, it means that it is broken, so don't eat it.

The lard is cut open, and the inside is red, how can it be? For this question, you should ask a gastronomic expert to consult him, or you can go to a chef to consult with him, only they know what is going on and he will tell you.