As I understand it, the desire of US meatpackers for leaner "healthier" other-white-meat pork led to breeders selecting for leaner pigs. There may actually be l

As I understand it, the desire of US meatpackers for leaner "healthier" other-white-meat pork led to breeders selecting for leaner pigs. There may actually be less pig fat left over these days. Of course, this means that your porkchops, pork loin, pork ribs, bacon joints etc. will be leaner and drier and tougher than the ones your grandmother or great-grandmother got from her butcher. I've heard old people remark on this numerous times. This was not universal around the world, though. This place: http://www.ginzabairin.com/ http://www.ginzabairin.com/ seemed to indicate that in Japan, flavor and mouth feel were more important than ever-increasing leanness in porkchops...mmmmmmmmmmm