Summary of Key Points
Pig fat residue, once considered the byproduct of rendering lard, has now become a new favorite snack in shopping malls—chain brands are expanding nationwide, and it's available on instant retail platforms for prices ranging from 80 to 150 yuan per pound. Its popularity is due to its enticing aroma, nostalgic appeal, and the expansion of snack consumption scenarios. However, this rise is accompanied by high costs, operational risks, and health concerns. Although the snack trend has led to short-term success, challenges such as health issues, unstable quality control, and declining repurchase rates may make this craze unsustainable.
1. The Comeback of Pig Fat Residue: From Cooking Byproduct to Mainstream Snack
In the past, pig fat residue was merely a byproduct of lard production, at most used as a cooking ingredient or for occasional indulgence. Today, it has become the star product of various brands like Jiwu Chuzhu and 㸆脯 Shengshi, which were established after 2023 and have expanded from Shandong to stores across the country. Brands like Hema and Xiaoxiang Supermarket also sell packaged versions of this snack.
Why has it suddenly become so popular? Firstly, its aroma is truly captivating; the freshly fried fat in the mall attracts passersby to try it, and its crispy texture makes it irresistible. Secondly, it evokes nostalgic feelings for many people who remember the taste of lard rendered at home, especially those from Qingdao, which consider it a local delicacy. Thirdly, as a snack, it can be purchased conveniently, breaking away from the context of a formal meal and opening up new markets (since no one would have spent much on such byproducts before).
2. Is the Price of Over 100 Yuan per Pound Justified?
With prices reaching over 100 yuan per pound, some may question whether it's worth it. Let's do the math:
- Raw material cost: The retail price of pork belly is about 12 yuan per pound, and with a yield ratio of 5:1, 5 pounds of meat are needed to produce 1 pound of residue, costing 60 yuan in raw materials. Chain brands may purchase in bulk or use frozen meat, potentially reducing costs.
- Other expenses: Rent for mall stores, labor, utilities, and other fixed costs are significant. Additionally, there are losses if not all the product is sold on the same day, limiting profits (for example, with a selling price of 80 yuan, the profit margin is around 25%).
- Marketing tactics: Claims like “only a few ounces of meat are used to make one pound” may be exaggerated, but they help justify higher prices, making consumers feel that the high price is justified.
3. Can You Make Money by Selling Pig Fat Residue?
Many brands promise high returns with minimal investment (e.g., starting with just tens of thousands of yuan and generating monthly earnings of over 60,000 yuan). However, the reality is more complex:
- Cost pressures: High rent for mall stores, fixed labor and utility costs, and losses if not all products are sold mean profits aren't as high as promised.
- Franchise requirements: While some brands claim low investment, established brands like Lvcun Zhizha require investments of 300,000 to 600,000 yuan, indicating that actual operation requires substantial capital.
- Customer flow dependency: The success of pig fat residue snacks relies on trial sales and its aroma. If the mall has low foot traffic or the location is unsuitable, sales will be affected. Success depends on a combination of good location, customer flow, and high repurchase rates.
4. How Long Can This Trend Last?
Health concerns are a major obstacle. The main issue with pig fat residue is its high fat and calorie content—100 grams contain 61 grams of fat, exceeding the daily recommended amount for adults. Consumers are aware of this:
- Declining repurchase rates: Some stop buying after a few purchases due to health concerns from family members.
- Unstable quality control: Poor-quality products may have unpleasant flavors or lose their crispness over time, affecting customer satisfaction.
- Price disparity: The high price (10 times that of regular pork) may make consumers feel the product is not worth the money in the long run.
5. Is Snackification a Universal Solution?
Pig fat residue isn't the first food to be rebranded as a snack. Other products like crayfish, marinated meats, and crispy pork belly have followed this trend, but with varying outcomes:
- Marinated meats: Increased prices led to declining repurchase rates.
- Crispy pork belly: It became popular briefly before fading from the mainstream.
The pattern is consistent: while snackification can attract attention in the short term, if health issues, high prices, or poor quality control are not addressed, the trend will eventually fade. For pig fat residue to succeed long-term, either the production process needs to be improved to reduce fat content or the product format must be diversified (e.g., by adding seasonings or offering combination packs).
Conclusion
The rise of pig fat residue as a snack is a notable example of snackification innovation. However, its high prices, health concerns, and operational risks pose significant challenges. While its aroma and nostalgia can attract consumers in the short term, lasting success requires addressing these issues to ensure customers continue to buy it. After all, even the most delicious snacks cannot overcome the perception of being unhealthy or not worth the cost.