When it comes to pork, I believe everyone is familiar with it. For about 90% of people, pork is the most commonly eaten type of meat.
Pork is delicious, but did you know? Not all parts of the pig are safe to eat. In fact, there are five parts that butchers themselves never cook for their families. Many people still eat them every day without realizing the risks. If you love pork, read on—once you know this, you won’t waste money on low-quality cuts again.
The 5 “Dirtiest” Parts of a Pig
1. Pork Shoulder (Upper Blade Meat)
This cut comes from the upper shoulder of the pig. It has a marbled, plum-blossom appearance with pink flesh and streaks of white fat. However, it’s considered the “dirtiest” part because it is often the site where pigs are injected with drugs or vaccines. Residues may remain in the tissue, so experienced buyers avoid this cut. Don’t be fooled by dishonest sellers.
2. Pork Neck
The second “dirty” part is the neck meat, also known as “blood meat.” This area contains many lymph nodes, which are storage points for viruses and bacteria. Eating too much can be harmful. Pork neck with visible lymph nodes is often sold cheaply to noodle shops, which is why some eateries make big profits despite low costs.
3. Pig Intestines
Although intestines are considered a delicacy by many, they are the part of the pig that holds waste. If not thoroughly cleaned, they can have a foul odor and leave a bad taste. Before cooking, intestines should be washed multiple times—traditionally with flour—to remove the smell and bacteria.
4. Pig Lungs
see continuation on next page
