The meat around the pig's neck is where the pig's lymph is. Instead of muscle, there are many lymph nodes dedicated to killing bacteria and toxins. After the pig is killed, all the bacteria and viruses that can't be killed stay here. This is usually the place to kill pigs. The meat here is very unsanitary and has no nutritional value, so it is very cheap and generally not eaten, but many black-hearted businesses will use it to make dumplings and the like.

According to "Operating Rules for Pig Slaughtering in People's Republic of China (PRC)" (GB/T 17236- 1988), the slaughtered pigs must be "refurbished and rechecked": the pig's abdomen should be refurbished, the nipple should be trimmed, the bleeding edge should be cut off, and the groove head, heart oil protection and hidden injury should be cut off. "Goutou meat" contains more lymph, so the national standard stipulates that the "Goutou" should be cut off when slaughtering.

People in the medical field pointed out that no matter whether pigs are raised by themselves or pigs raised on a large scale in farms, the food they feed has spoiled or even rotted things such as abandoned leftovers, and many bacteria and viruses enter pigs and are inhibited by immune organs such as lymph glands. At the high temperature of 100℃, it is impossible to kill all bacteria and viruses.

There will be some bacteria and viruses in the "junk meat" food after high temperature treatment, and a few of them are immune to human body. If people often eat "junk meat" processed food, they will be chronically infected. So "junk meat" with lymph glands can't be eaten.