I've noticed the exact same thing!
I have no idea what it is.

I found that if I buy from the local butcher, I don't get this smell. I now buy 'naked bacon' from Finnebrogue, at Waitrose (I think someother places have it too). It never has this smell, and in theory, is a bit healthier.

 

Well, I'm glad I'm not the only one to notice this! I'll have to try the "Naked Bacon." Thanks for the tip!

If anyone else has any further experience or explanations for this, I'd really like to try to figure it out.

 

I think its because that in the UK / EU its illegal for male pigs to be castrated. so the pigs hormones develop a distinctive smell and taints to meat.

google : boar taint.

 

Wow, that's really interesting.

 

And it appears name pokemongo has solved this mystery for me. Thank you pokemongo.

 

it does answer why some meat smells, but doesn't answer why some meat doesn't, unless female is more expensive?

it's funny, all the little differences in countries that look similar on the surface.

 

it does answer why some meat smells, but doesn't answer why some meat doesn't, unless female is more expensive?

I assume with grocery store bought meat it's largely a lottery - you don't get a choice over age or male/female. The author of one article I read said that they buy from their local butcher who only sells pork from gilts (young female pigs.) I think I'll be visiting our local butcher and looking into that as well.

Supposedly, lighter coloured pig breeds, such as Yorkshire and Hampshire, have fewer hormones that contribute to boar taint.

Some countries (Switzerland, Australia, New Zealand) vaccinate (aka chemically castrate) male pigs to prevent boar taint. Some believe the vaccine isn't safe for consumers or good for the pigs, although some UK pork producers may be using it without any need for labeling as such. Pfizer, the vaccine producer, of course argues that it's completely safe.

The Danes believe that using chicory as feed reduces the levels of the hormones that cause boar taint.

And apparently the smell is only noticeable to a certain percentage of the population. Some people don't smell it at all. Which could explain why, as a guest at someone's house who was cooking pork crackling, I was recoiling in silent horror while the rest of the people in the kitchen didn't seem to notice a thing.

it's funny, all the little differences in countries that look similar on the surface.

I guess it's similar to how UK grocery stores don't refrigerate their eggs. Apparently this is because, unlike in North America, eggs in the UK are not required to be washed before commercial sale. Washing eggs removes a thin layer which stops bacteria such as salmonella from penetrating the shell. That's why you'll always see eggs refrigerated in North American grocery stores.

Chlorinated chicken anyone?

 

The older the boar the stinkier the meat. Generally.

 

this is actually fascinating to me.
but then, i'm procrastinating on scanning docs for my ILR...

i find not refrigerating eggs oddly liberating!