主要是本地品種的豬生長時間長些，產肉率稍微低些，但肉的風味卻更好些。而瘦肉率是不太高的

來源: woth 於 2012-11-03 18:50:39 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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