The smell of grilling pork in England

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The smell of grilling pork in England


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Old 25th November 2019, 08:42 PM
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Default The smell of grilling pork in England

Has anyone noticed that cooking pork in the grill part of a cooker in the UK often gives off a very distinctive and unpleasant odour? For lack of a more polite term, it literally smells like feces. I'm from Canada and have never smelled cooking pork like that until I came to the UK.

That said, sometimes it smells bad and sometimes it doesn't. And it usually tastes fine once it's cooked. Are there specific types, cuts or countries of origin of pork that smell worse than others. The worst I ever smelled was some discount off cuts of bacon, so I'm wondering if it's a quality issue. I've tried googling about this before but have never found anything covering this smell.

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Old 3rd December 2019, 11:07 AM
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I've noticed the exact same thing!
I have no idea what it is.

I found that if I buy from the local butcher, I don't get this smell. I now buy 'naked bacon' from Finnebrogue, at Waitrose (I think someother places have it too). It never has this smell, and in theory, is a bit healthier.

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Old 3rd December 2019, 12:01 PM
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Well, I'm glad I'm not the only one to notice this! I'll have to try the "Naked Bacon." Thanks for the tip!

If anyone else has any further experience or explanations for this, I'd really like to try to figure it out.
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Old 3rd December 2019, 08:15 PM
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I think its because that in the UK / EU its illegal for male pigs to be castrated. so the pigs hormones develop a distinctive smell and taints to meat.

google : boar taint.
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Old 3rd December 2019, 08:40 PM
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Quote:
Originally Posted by pokemongo View Post
I think its because that in the UK / EU its illegal for male pigs to be castrated. so the pigs hormones develop a distinctive smell and taints to meat.

google : boar taint.
Wow, that's really interesting.

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Old 3rd December 2019, 08:46 PM
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And it appears username pokemongo has solved this mystery for me. Thank you pokemongo.

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Old 4th December 2019, 11:06 AM
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it does answer why some meat smells, but doesn't answer why some meat doesn't, unless female is more expensive?

it's funny, all the little differences in countries that look similar on the surface.

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Old 4th December 2019, 11:36 AM
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The older the boar the stinkier the meat. Generally.
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Old 4th December 2019, 12:18 PM
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Quote:
Originally Posted by sprite75 View Post
it does answer why some meat smells, but doesn't answer why some meat doesn't, unless female is more expensive?
I assume with grocery store bought meat it's largely a lottery - you don't get a choice over age or male/female. The author of one article I read said that they buy from their local butcher who only sells pork from gilts (young female pigs.) I think I'll be visiting our local butcher and looking into that as well.

Supposedly, lighter coloured pig breeds, such as Yorkshire and Hampshire, have fewer hormones that contribute to boar taint.

Some countries (Switzerland, Australia, New Zealand) vaccinate (aka chemically castrate) male pigs to prevent boar taint. Some believe the vaccine isn't safe for consumers or good for the pigs, although some UK pork producers may be using it without any need for labeling as such. Pfizer, the vaccine producer, of course argues that it's completely safe.

The Danes believe that using chicory as feed reduces the levels of the hormones that cause boar taint.

And apparently the smell is only noticeable to a certain percentage of the population. Some people don't smell it at all. Which could explain why, as a guest at someone's house who was cooking pork crackling, I was recoiling in silent horror while the rest of the people in the kitchen didn't seem to notice a thing.

Quote:
Originally Posted by sprite75 View Post
it's funny, all the little differences in countries that look similar on the surface.
I guess it's similar to how UK grocery stores don't refrigerate their eggs. Apparently this is because, unlike in North America, eggs in the UK are not required to be washed before commercial sale. Washing eggs removes a thin layer which stops bacteria such as salmonella from penetrating the shell. That's why you'll always see eggs refrigerated in North American grocery stores.

Chlorinated chicken anyone?
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Old 5th December 2019, 09:50 AM
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this is actually fascinating to me.
but then, i'm procrastinating on scanning docs for my ILR...

i find not refrigerating eggs oddly liberating!

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