From the usual pork meat of the Vietnamese pig is somewhat different in its appearance and taste. Its color can be from light to dark pink and depends on the age of the pig being slaughtered. The product is juicy and belongs to the delicacy group, since its content of cholesterol is ten times less than that of traditionally bred pink pigs. Let's take a look at the difference in product.
Productive pigs with delicious meat
The breeding of Vietnamese piglets in Russia is becoming increasingly widespread, which is facilitated by the unpretentiousness of keeping pigs of this breed, resistance to diseases and their low consumption of expensive feeds. Pigs ripen quickly and by the age of 4 months they reach reproductive age.
Vietnamese vislobryushie piglets have an excellent appetite and grow rapidly, are able to add up to 350-500 g per day to their weight in the fattening period.
The basis of their nutrition is ordinary grass, weeds and tops of agricultural plants, the number of which can reach up to 80% of the daily diet. Meet in detail with the breed in the article "Pigs and pigs of the Vietnamese breed."
Some "thrifty" farmers completely transfer the fish from the swine to grass, but at the same time the rate of weight gain is significantly reduced, making their industrial cultivation unprofitable.
Grain dressing improves the quality of pork
Mandatory daily bait of the Vietnamese pig grain mixtures allows the farmer to strengthen its health, properly forming a skeletal system capable of supporting the weight of an adult animal. But the main thing is getting high quality meat at the exit.
Vietnamese pigs, specially bred to produce large quantities of deli meats, have a stumpy structure, wide breasts and thighs, a slightly flattened snout, short legs and a belly hanging almost to the ground.
Unlike ordinary pigs, their intestines are short. Therefore, whole grains pass through it practically uncooked, giving no subsequent effect.
To obtain high-quality gourmet meat, it is best to use shredded grain of various crops, which is steamed or brewed to thick porridge on large pig farms as a top dressing for vislobryushi piglets. You can read more in the article “How are Vietnamese pigs fed?”.
Dietary meat with different flavors
Depending on the composition of the feed mixture, which is added to the food for fattening piglets, their meat can acquire various qualities, becoming almost completely fat-free, or acquiring a large amount of fatty layers.
In the large pig farms, Vietnamese pigs are fed quite monotonously, striving to achieve stable meat standards demanded in large retail chains and meet the requirements of the state standard.
Private Vietnamese pork producers and owners of small farms can regulate the diet, seeking to acquire certain characteristics of meat that are different from each other and are popular with gourmets. It can be sold to restaurant chains at a very high price, making a serious profit.
Conventionally, Vietnamese pig meat can be divided into several classes:
- low fat pork for dietary meals;
- meat with layers of fat;
- bacon with a lot of meat layers;
Barley - for meat, oats - for fat
Producers who want to get a juicy dietary meat with a minimum amount of fat form the diet of a fatten, belly-fed piglet made from barley, wheat and rye. These crops contain a lot of highly digestible protein and contribute to the rapid growth of muscle mass. In recent months, before slaughter, a pig can gain up to half a kilogram of live weight per day.
When feeding porridge from oats, corn, and peas, the weight of a Vietnamese pig will increase at the same rate. But this will occur due to the accumulation of fat and the formation of a relatively thick layer of lard (up to 3.5 cm).
For high-quality bacon, the diet of Vietnamese pigs is regularly changed, and the pigs themselves are constantly driven around the pen, thus reducing the amount of fat they accumulate.
An individual approach allows the farmer to feed a visually bastard pet with the desired meat characteristics. For more information about this can be found in the article "On feeding Vietnamese pigs at home."
Baby Fat Pork
The characteristics of the Vietnamese pig meat may vary significantly depending on the age of the slaughtered animal. Quite often, small pork producers slaughter animals that have reached the age of 5-6 months. By this time, the pig can weigh up to 50-60 kg, it is fully formed into an adult, but its meat condition leaves much to be desired.
This pork has a light pink color. It is not distinguished by the richness of taste, and has few fat layers.
In its structure, the meat of young Vietnamese piglets is something average between ordinary pork and turkey. That is why it is perfect for the preparation of dietary dishes and is very popular among visitors of elite restaurants. Although the average market buyers try to avoid it, preferring meat with a more distinct taste.
The recommended slaughter of visually bovine pigs is made at the age of 7-8 months, when the pig reaches a weight of 70-80 kg. By this age, the structure of pork becomes more dense, and its color becomes saturated pink color.
Such meat is considered to be fully compliant with quality standards, and its high yield allows the manufacturer to get high profits.
If during the slaughter of a normal pink piglet the amount of waste can reach 30% or more, then in Vietnamese visually bluff pigs they rarely reach the figure of 12-15%.
The meat of such piglets is permeated with thin streaks of fat, which do not affect the quality of the prepared food, but give it a special piquancy of taste.
Vietnamese pork is extremely similar to the meat of traditional pigs grown in Russia for centuries. Its main difference is the reduced content of unhealthy cholesterol, as well as a special structure that allows cooking without prolonged soaking and aging in spices.
Fattening pigs for fat
Some producers prefer to contain vislobryukh piglets up to 10 months, carrying out the slaughter after they reach a weight of 110-120 kg.
The number of muscle fibers in these pigs is slightly different from the eight-month-old piglets, and the main weight gain is achieved by increasing the grease layer.
As a rule, in the last months before slaughter, farmers are switching to feeding their visually blasted pets with oats, corn and peas, which are well absorbed by the body.
In a boar or a pig, a layer of fat begins to form under the skin, and short legs take on a slightly swollen appearance. With proper feeding, the layer of fat on the back can reach 3.5 cm, and it itself is distinguished by high taste characteristics.
Such piglets have excellent bacon with multi-layered meat veins, which is very popular among gourmets and can be sold at a fairly high price.
Elite Adult Meat
The most dense meat - in an adult wild boar or sows. By its structure, it is almost indistinguishable from the young pig of the usual breeds. It is as juicy and tender to the taste, and does not require much effort when preparing delicious dishes.
Very often in the markets, some unscrupulous sellers deliberately mislead buyers by presenting Vietnamese pig pork, and vice versa.
The meat of the fish-bog boar is practically no different from ordinary pork, but less fat. In an adult sow, on the contrary, it contains more fatty layers.
When breeding different-sex breech pigs, you can get meat of different quality, which is perfect for cooking any dishes.
The only problem remains the slaughter of a knur or an uncut, boar whose meat can have an unpleasant taste and be completely unfit for human consumption.
Testosterone negatively affecting the quality
Due to the fact that pigs of the Vietnamese vislobrew pig very early reach reproductive age, hogs must be castrated at an early age. During the fattening of the boar, no problems occur, and its meat is as palatable as that of the pig.
If you decide to get a boar manufacturer, which will need to cover one or more pigs, then you need to understand what problems you may encounter.
Testosterone produced in the body of a boar-boar boar makes this animal quite aggressive, and also contributes to the accumulation of skatole in its muscle tissue. It is a source of extremely unpleasant odor, often making it impossible to eat its meat.
Such an animal, at least two months before slaughter, must be castrated. But even this does not give a full guarantee that his meat will not have an unpleasant smell. Read more in the article "On the castration of Vietnamese pigs."
The standard guide on pig breeding recommends completely abandoning the use of cured meat, which should not appear on the shelves of retail chains.
However, the producers themselves often use it for food, having learned how to remove the smell, making the pork quite edible.
Remove unpleasant smell is possible
Outwardly, it is almost impossible to distinguish the meat of the knur from high-quality pork, since an unpleasant smell is manifested only as a result of heat treatment. If, after going to the market in your home, the meat of an un-castrated boar turned out to be, which began to stink badly, once in the pan, don't despair. Perhaps the product can still be saved.
There are several ways to remove unpleasant odors.
The simplest and most common way to remove amber is to extract pork in acetic water with a high salt content. The concentration of salt in the water should be such that a raw egg floats up and freely hangs on the surface. Vinegar is added at the rate of 5 tablespoons per 1 liter of solution.
It is best to pre-cut the pork in portions, lay in an enameled bowl and pour pre-cooled solution. First you need to keep the meat in a dark place for 6 hours, after which it is washed, re-filled with solution and aged for a day.
Long cold treatment
If the piglet was young, and the content of skatole in its muscles is insignificant, then you can proceed to marinating this meat using spices in cooking.
But in most cases when heated, the meat can smell unpleasant again. Then you need to change the solution again, leaving the product in it for two days. In some cases, it is necessary to carry out such a replacement of the solution again and continue soaking for 2-3 days.
As a rule, after such procedures, the smell of skatole becomes almost indistinguishable, and the meat can be placed in the marinade with a large amount of onions and spices.
Another way to remove odor is freezing meat at low temperatures. Skatol collapses and loses its properties with prolonged exposure to temperatures below minus 25 degrees Celsius.
Therefore, you need to cut the problem pork into pieces of 400-500 g and place it in the freezer for up to three months.
If the concentration of harmful substances is too high, then the use of such meat in food should be abandoned, feeding it to domestic animals.
Any scent removed by marinade
Sometimes very sensitive people smell unpleasant in almost all meat of the bruised pigs. This may be due to the fact that in our country for a long time closely related interbreeding of Vietnamese pigs was common, which is not recommended to be done categorically.
The offspring from such pigs can have certain disadvantages, the main of which is the appearance of the third testicle in the hog outside the scrotum. Even after a timely castration, he produced small amounts of testosterone, which stimulates the accumulation of skatole in the muscles.
As a rule, the concentration of this substance is very low and this pork practically does not smell. You can completely eliminate even a noticeable smell by marinating using a large amount of onions and various spices.
To prepare the marinade, you can use milk, kefir, honey, lemon juice, which remove even a faint background of unpleasant odor, allowing you to proceed to the process of cooking pork.
In any case, on your table there will be several different dishes prepared from very tasty dietary meat, which can be safely used in food by people of different age groups.
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