Not hard really...Since the early 70's, commercial Hog production went from buying a variety of breeds from many small operations, breed depended on the farmers choice, what grew well in a given region of the country and available quantity sold at a good price, to a single breed. This new breed, the white Yorkshire, was developed to grow well in a few large feed lots, grow fast, hit market weight in 16 weeks rather than 24 to 32 weeks and the hogs are longer and much leaner. They were also bred to have meat that is so pale they could be marketed as " The Other White Meat. " The result, any national brand pork sold at the Grocery store will be pale and low in fat with no marbling or flavor. If you were born in/after the 70's in a city or greater Suburbia, you likely have not tasted the pork your parents and grandparents ate. Pork of any breed but the Yorkshire, sold off the farm or small butcher shops handling local pork, will be dark in color and have a rich porky flavor, some with marbling resembling prime beef...JJ
