"Ross Reid" > wrote in message
...
> Steve Lee > wrote:
>
>>I know this sounds like an odd question and of course pork is supposed
>>to smell like pork, but please bear with me on this one.
>>
>>Sometimes when I cook pork, I get that strong, what I can only
>>describe it as being the "pork" smell. It's that smell from the
>>cooked pork that's too strong to handle. Just the right amount and
>>you know you're eating pork, but when it gets too strong, I can't
>>handle it and it's another dinner ruined for me. Have any of you
>>encoutered this before?
>>
>>
>>I've tried different meat shops and markets, but I often encounter
>>this problem in my dishes with pork and I'm wondering if there's
>>something I'm doing wrong or not doing to avoid this.
>>
>>Do any of you have suggestions to reduce the possibility of a too
>>strong porky smell in your pork dishes? Thanks for your time and
>>courtesy.
>
> You are probably a person who is more sensitive to what is called
> 'boar taint'.
> In some pig farming operations, male pigs are not castrated and the
> meat from some entire male pigs has an unpleasant taint or odour.
> The difficulty lies in determining which meat is from an entire boar
> and which from a gilt, when it is on display in the butcher's case.
> Ross.
> To email, remove the "obvious" from my address.

To add a little bit to this......I 'believe' that the Chinese prefer the
'female' pig....If you go into the Chinese butchers here in Sydney..Oz..You
get all the different cut's of pork...practically no fat to be seen at all
!.....Whenever I have bought pork from those shops...I have always found it
to be the best !...Now..I can't substantiate this 'female' thing...maybe
someone else could have a little more knowledge of it !

Bigbazza