Tasty marble pork is a very valuable meat with high wholesome qualities. There are several breeds of pigs that give these products. Each of them needs proper nutrition and maintenance, so it is rarely found on private farms. However, all the efforts of farmers pay off, because for such a product you can get a lot of money. It is much more expensive than ham and other parts of the carcass obtained from a white pig, because it has a special juiciness, softness and tenderness.
Why such meat is valued
First, let's look at the characteristics of marbled meat. This delicacy is very much appreciated in the market, because its share in the total amount of meat products produced is small. The product is expensive, but fully justifies the cost of its taste.
Inside the meat, layers of fat are evenly spread, so that it is very tender and literally melts in the mouth. Intramuscular fat forms a pattern that resembles marble. Hence its name.
Products are not only very tasty, but also useful for the body. It contains a large amount of biotin, pantothenic acid, nitrogenous extractives. These components improve the functioning of the gastrointestinal tract and have a positive effect on the digestibility of food.
In meat there is a large amount of iron and substances that do not allow the formation of cholesterol. In addition, there is a great benefit of the product in its ability to excrete compounds that cause cancer from the body. Due to these qualities, marble meat remains popular and valuable, although it is not easy to get it.
What breeds are suitable
Far from every pig a delicacy can come out. For these purposes, special breeds are bred:
- Vietnamese vislobryukhaya;
- Hungarian mangalica;
Marble piglets need a well-designed diet. To improve pork, animals are added to the food wine, milk and honey. This high-calorie products contain a large amount of amino acids, protein, zinc.
After slaughtering the pigs, the marble pattern does not immediately become clear. Therefore, the product will not be able to quickly sell or eat. Intramuscular fat becomes visible only after the meat has been in a cold room for at least 24 hours. Now let's take a closer look at each of the above breeds.
Vietnamese visrubry pigs
Pigs of this breed are herbivores. The animal has a good immunity and unpretentiousness. Slaughter output pigs about 80%, so this breed is most preferred for fattening to marble meat.
In order to produce products that are tender and juicy, half of the pig's diet must be rough feed. This is possible due to the characteristics of the digestive tract. If you competently make the menu, the meat will be dense and pleasant to the taste. The product is considered a delicacy, and the amount of cholesterol in it is less than 7 times than in white pig meat.
With proper feeding, the product is very juicy and tasty. Fat is about 3 cm thick and much softer than that of white pigs. The ribs of animals resemble the ribs of rabbits. The advantage of this breed in the simplicity of the content. If you provide them with a thick bedding of hay, they can survive even severe frosts. Animals rarely get sick because they have strong immunity.
More information about this breed can be found in the article "Growing Vietnamese bastard pigs."
Curly Hungarian mangalicans and Japanese
Hungarian mangalica piglets are also used to produce a deli product. These animals were bred in Hungary in the XIX century. To make the pattern was marble, and the meat is of high quality, it is possible to hammer in the brazier only when the weight reaches 140 kg. It will have to grow a pig for about 15 months. Then her fat is very juicy and resembles duck.
Hungarian pigs are very unpretentious in content. Their distinctive feature is curly wool that covers the whole body. In winter, the hair is very thick and curls in rings, and in summer it is thin and more straight. Due to this, the animals calmly tolerate any weather conditions. The diet is the same as that of other species: solid food, animal feed, a large amount of green grass in spring and summer and hay in winter.
All the details in the article "Hungarian mangalitsa: description and characteristics of the breed."
The Japanese breed of pigs is called Tokyo-X. They are rarely found in a private farm, as animals are bred only to produce delicious pork. Their meat has a high taste and is not cheap.
These pigs were bred by breeding in 1990. Products entered the market only after 7 years.
Marble meat can be obtained from large white pigs, if you follow the technology of maintenance and make the right diet.
Another marble breed of pigs is Duroc. Pigs differ in an unusual color: from red with golden tones to rich burgundy. The body is large, and the gammon is very developed. Meat has thin layers of fat, thanks to which the product is juicy and tender.
Products of this breed are highly valued by the chefs, due to their taste. Animals have good genetics, so fat is evenly distributed in the muscle tissues.
Growing dyurok pigs is not so easy. To meat turned out marble and tasty, you need to adhere to special technologies for fattening. An important condition is the inclusion in the diet of a large amount of protein feed. Otherwise, the animals will grow very weak.
Dyurok piglets feel good in a warm climate with low humidity. They react negatively to changes in weather conditions. In the article "Characteristics of the breed of pigs Durok" find more information about these animals.
If the article was helpful to you, please put a Like.
In the comments, please share your experience in growing pigs for marble meat.