US pork has been trending leaner, drier and blander for several decades now. I’m surprised there are enough people who want this.
Just come to Texas and shoot a couple of hogs. Wild hogs are gooood. Lean meat but not too lean. There is no secret to lean pigs. Just stop feeding them so much corn.
Hospitals and other institutions love lean pork. Dietitians make the menus and they love high protein with low fat. Pork tenderloin in a fruity glaze kind of thing. People who aren’t stuck in the hospital or in an institution don’t like it so much.
I see loin chops at Costco without a speck of intramuscular fat. People who eat this crap won’t live longer, it will just seem longer.
My current project is learning to roast pork shank or pork knuckle. It’s got everything you could want. Skin, fat, connective tissue, meat and bone. The Germans get the outside crackling golden brown and hard and crunchy. The plentiful fat bastes the meat as it slow roasts. Pork for life!