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OT, Flavor of pork?

A

atlarge54

Member
Pork just doesn't seem to be what it once was. Sometimes when I cook some pork chops they seem to have an odd background flavor. There seems to be a slight hint of nitrogen/ammonia flavor.

Does a pig ever actually touch the bare earth in it's life cycle anymore? I kind of want to attribute this odd flavor to being in a completely confined environment for it's entire life. Certainly the lack of varity in diet has something to do with this too.
 
I agree, get free pork as barter from my neighbor who owns confinement, that just does not laste as good as old stuff.
 
Part of the lack of taste comes from our new lean pork. Hogs are bred so lean they have to be babied in a confinement. I dont know what causes that additional tase you talk about. Maybe it came from a confinement with poor ventilation?
 
you are correct. as you get older you will taste the pig barn odor in pork
young people and me included can not taste it.
about 6 years ago I started to taste what my dad kept telling me about.
I worked in a butcher shop for 5 years and could smell the difference from outdoor to indoor pigs all the time. could never taste it , but I sure can taste it now.
Got so bad I almost barfed from it.
No barn that I have ever been in or around has enough veneration to not have the smell/taste.
 
The flavor of pork from hogs left to forage is what is missing in all pork from hogs raised in confinement. The problem is the price of "free range" pork.
 
I've grown my own for the last coupla years. People who taste it can not believe the difference of
pasture vs confinement. It's gotten so bad I can not eat the stuff from the stores.
 
The taste of any meat comes from the fat in it. If you could have meat totally devoid of fat, it would all taste the same. (No, not like chicken- LOL). The fat distinguishes each meat from another.
 
My neighbor knows a guy out of Jackson, MI who guides wild boar hunts in the area. Some of the best-tasting meat I've ever had. Isn't there a huge feral hog problem in Texas? Why doesn't someone hunt, process and
sell the meat? Too many FDA regs?
 
We try to buy and raise our own pork every year. Last year we ended up with a ?show? pig. He was not built like a pig. He had Short,flat back,large rump
and shoulders. When he got to 200 lbs, he quit eating completely. Thought he was gonna die. We already had appointment at butcher,had to postpone.
Coaxed him back to eating. When butchered he had zero fat. They added fat from other hogs to make sausage. The rest of the meat is DRY! This year,
there are hardly any pigs to be found for butcher hogs.
 
The wild hogs aren't USDA inspected so they can't be sold to the public. Confined feeding and USDA requirements pretty much guarantee the poor flavor of the pork being discussed here. The wild ones taste fantastic!
 
My grand dad raised a hog every year
till he passed away. In the fall we used
to go over to a neighbor's place and
rake up all the crab apples that had
fallen - usually about 3 or 4 bushels of
them and feed them to the pig.
He said it gave the meat an apple
flavor.
One of the few things that I regret
about living here in the city is that I
can't raise a hog.
I'm thinking about doing it though.
Behind the new garage we built I think I
could get away with it. Feed him a lot
of apples in the fall.
 
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