Pork is the most consumed meat globally, particularly in Asia, Europe, and America [1].
However, production has been focused on lean genotypes. Breeds and genetic types with
different body lipid deposition patterns have been under-researched regarding their carcass
grading and the physical, chemical, and sensory qualities of their meat and processed products,
such as cooked, dry-cured, and smoked varieties. On the other hand, the commercial
value of the carcasses, the organoleptic, nutritional, and technological properties of the
meat (i.e., suitability for processing and storage), convenience, and the social image in
its cultural, ethical, and environmental dimensions related to pork production, including
geographical origin, all influence society’s perceptions of pork [2]. These products are
significant in traditional and ethnic cuisines and play an integral role in the gastronomic
cultures of many regions [3]. The ranking order for pork production preferences was quality
and health, respect for the environment and animals, regional identity, and production
efficiency [4]. Recently, there has been growing interest in these genotypes to produce niche
pork products with added credence attributes and economic value [3].
