Porkers no more: How pigs became much less fat

BRITAIN’S pigs are 44 per cent leaner than they were in the 1970s, say researchers.

At one time, a pork roasting joint with an inch thick layer of fat and crunchy crackling was a mainstay of the Sunday lunch. Chefs said the fat was key to producing a moist and tasty meal.

But as people became more concerned about weight gain and health farmers cross-bred traditional types of pig to create new varieties that contain less fat. Fatty cuts of pork, bacon and ham began to disappear.

The changing shape of the pig has been identified in research for the Agriculture and Horticulture Development Board, which said that many still have an outdated view of pork.

A spokesman said: ‘British pigs are now 44 per cent leaner than they were in the 1970s. Despite this, a survey showed that 52 per cent of British people thought a pork medallion contained more saturated fat than a skinless chicken breast.

‘Actually, pork medallions contain on average just 0.17g saturated fat per 100g compared to a skinless chicken breast, which contains on average 0.2g per 100g.’