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Iowa | The power of suggestion is a very strong thing for those inclined to believe.
On the other hand, I raise hogs for a living. They are all confinement hogs now, but some were raised outside for a while. We've had a hog butchered once in a while and stored in our freezer. The longer it is stored in the freezer, the more likely it is to get a bad taste. The other thing I saw affecting the taste was the genetics involved. Some of the ultra lean genetics resulted in pork that had less flavor and was less forgiving in the cooking process. If it was really fresh and not over cooked, it was not as bad. At no time did I see a taste difference based on being an indoor hog or a confinement hog.
A couple things to consider:
The pork industry has a lot of cold storage facilities. I con't know how long some of it stays in there before being shipped.
Some of the most prominent genetics used today do not taste as good as it should (my opinion). I think the lines with more Duroc taste better. The packer likes to buy those Duroc lines, but they will not pay extra for them. Their merit system is still primarily focused on lean, and that tends to favor some of the genetics with poorer meat quality (again, my opinion).
Edited by tigger 2/27/2019 08:26
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Store bought pork
