Brad from Fire in a Bottle had testing done on his pork and on Smithfield pork. Here are some results:
That’s quite a difference in Linoleic acid content. His pork mainly differs in PUFA content, as it’s only slightly higher in palmitic acid (that EVIL saturated fat) and MUFA too.
I can say that pork fat to me is – how shall I characterize it? – nasty. It’s really “mushy” to me, and consequently, I don’t eat much fatty pork. That’s for “normal” pork, however.
I’ve had Brad’s pork a few times, and the fat has a much better consistency to me. Not “mushy” at all.
I find bacon fat particularly tough to handle now, as when I cook “normal” bacon, the fat is still soft from the fridge.
If I could afford it, I’d eat nothing but Brad’s pork. (And I wish it was local and I could buy cuts like shoulder/butt, which isn’t possible now.)
Anyway, this goes to show you that pigs really are what they eat (though Brad is also using some animal husbandry, meaning he’s selecting certain pigs for this).