by 
mrrw
ANSWERS: 6
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It could just be that your taste bubs change....every 4-7 years...
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For one thing most available pork these days is much too lean, and to make up for that a lot of it is injected with a solution of salt, phosphates, water and flavorings.
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they took out most of the fat fat is bad for you sure, but it's the stuff that's bad for you that taste good. less fat = less taste
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I agree. I was just writing this in Word. This is my feeling. When I was a child (born in 1945) my mother would have roast pork occasionally. I remember the flavor to be great. I can not find a cut of pork that has given me the same flavor. I am no slouch in the kitchen so it is not how I’m cooking it. I think that the “rage” against fat in our diets has forced pork producers to create a breed pig without fat. I know that when I buy beef, I look for a well marbled cut. The fat is where the flavor is. My grand kids rave about my hamburgers. My secret: I buy the hamburger. Not ground round, or whatever they call it now. Hamburger has about a 25% fat content. The fat is where the flavor is. My only seasoning is salt and pepper.
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As a follow-up to the original question. Is it possible that there are producers out there that have kept the old breeds alive? There were a lot of different breeds out there and there are wild pigs also. What were those breed of old? Are they still out there? Where can I get them?
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It isn't your imagination as they have changed. Even cooking them, many recipes don't come out the same since they've changed the pork. They have been bred to be leaner and ones that can be kept in factory conditions, all the same consistency. So most of the great flavor is gone. But there are people out there, small farms, that grow the heritage reeds of pigs or you could find some 4-H or FFA kids that raise pigs. Then you could get a whole one wrapped for your freezer.
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