The pork that both home and commercial chefs prepare today is a lot different than what was available a century ago. In the past, pigs carried a lot more fat than the lean animals raised today to appeal to the modern diner’s concern about dietary fat and animal fat, in particular. To meet the growing consumer trend, and also to get more meat per animal, pork farmers have sought out and developed breeds that are far leaner and more muscular than their historical counterparts.