But this is the standard for high-quality black pigs. Now as long as you go to the rural areas of Sichuan to have a look, you will know that white pigs have become a necessity for every family. Feeding for a whole year, only for the final weight competition, 300 kg has become the minimum threshold. Only by meeting this standard can you qualify for the competition.
The weight has increased, but the quality has decreased.
Sichuan-style pork, for example, has lost its childhood flavor. The most important thing is that the material has changed greatly. How does the taste of meat change? At present, pigs in Sichuan and Sichuan are basically white-skinned pigs imported from the West.
Now just ask the young people if the pigs are all white or red, and the children in the city have never seen them. White-skinned pig is a foreign pig in the history of New Youth, and the red-skinned pig in children's impression comes from Piggy Page. This phenomenon is not only in Sichuan, but also all over the country. In fact, in China, black pigs are the most popular, and white and red skins have been popular in China for thirty or forty years. But in this era of rapid information update, the black pig has been slowly forgotten by people and has become a vague delicacy.
As for some people who question whether there ever was a black pig in China, there is no need to explain it in essence. Anyone who knows a little about history and life knows that black pigs used to be a necessity for every household. In the 1950s, China introduced white pigs from Europe, and the Danish Landrace of 1964 was the best. White pig was first introduced in 1950s, and now everyone knows it. In a short time, Landrace pig has been popularized for its fast growth, high feed utilization rate and high lean meat rate, and its adaptability is also commendable.
The first generation of imported white pigs were basically unaccustomed to the environment, but in the third and fourth generations, after white pigs and black pigs were bred, white pigs completely adapted, while black pigs gradually lost their position because they could not gain meat quickly and had too much fat in a short time. In the Bashu menu, the famous dishes made by black pigs can be traced back to the Northern Song Dynasty 1000 years ago. At that time, Su Dongpo made Dongpo pork with black pigs, which was also called "back meat" at that time, and there was an allusion to Su Dongpo's water control. Su Dongpo made this way of "returning meat" in Xuzhou, and he himself is a native of Meishan, Sichuan, which is in contrast with the current Sichuan-style pork.
Sichuan-style pork belly is fat and thin pork belly, fat but not greasy. Compared with the pork now, the black pig is really delicious. We give up black pigs and choose white pigs just to eat enough meat. After all, the difference between the two is two or three times. We gave up the black pig that our ancestors had been raising. What have we gained and what have we lost now? This is a question worthy of our consideration, otherwise we will lose more than black pigs and Sichuan pork in the future.