Baoshan Pig [Yunnan Baoshan Specialty]

What is Baoshan pig? Authentic Yunnan Baoshan Specialty: Baoshan Pig

Summary:Do you want to know what Baoshan Pig is? This article is a detailed introduction to the Yunnan Baoshan specialty - Baoshan Pig. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Baoshan Pig. The full text takes about 6 minutes to read, mainly including the basic introduction of Baoshan Pig and the product characteristics of Baoshan Pig? How did the history of Baoshan pigs come about? The awards and honors of Baoshan pigs, as well as the tasting and eating methods of Baoshan pigs

Basic introduction of Baoshan pig

Baoshan pig is an important type of Wujin pig, formerly known as Baoshan big ear pig, and belongs to the dual-purpose pig of meat and fat. Baoshan pigs are produced in Longyang District, Shidian, Changning, Tengchong, and Longling counties of Baoshan City, with a small amount distributed in some counties and cities of Dehong Prefecture

There are three types of body types: large bone pigs, thin bone pigs, and Erlongzi pigs. The second ronin pig is between the first two. There are two types of fur: black and brown (fire fur), with black pigs being the most common. Adult boars weigh 82 kilograms and sows weigh 68 kilograms (large bone type). The litter size of multiparous sows is 7-8, and they are weaned at 60 days of age with an individual weight of 5.8 kilograms. The daily weight gain during the fattening period is 130-170 grams, the slaughter rate is 68.2-71%, and the lean meat percentage is 42.6%

Baoshan pigs are a traditional breed raised by local ethnic groups in Baoshan City, with a long history of breeding. Comrade Zhang Xingzhi mentioned the Tangzigou site in Pupiao Town, Baoshan City (now Longyang District) in his article "Livestock of the Neolithic Age in Yunnan", and believed that the pig and cow fossils in the site have a dual nature, which may be either wild species or domesticated. During the Neolithic Age, dating back 4000-3000 years, humans had already raised domestic pig breeds, and the pig farming industry had developed to a certain extent. According to "Introduction to Chinese Pig Breeds" (Science Press, 1960), "Baoshan pigs have been bred by local people for many years, forming local breeds." From September 1979 to September 1980, Baoshan area and county animal husbandry and veterinary stations jointly investigated the livestock and poultry breeds in Baoshan area, investigated the excellent traits and disadvantages of Baoshan big eared pigs, and renamed them Baoshan pigs, which were included in the "Baoshan Area Livestock and Poultry Breeds Chronicle"

Awards and honors for Baoshan pigs

In 1986, it was listed on the National List of Livestock and Poultry Genetic Resources

In 2004, it was included in the list of China's livestock and poultry genetic resources in the "Status of China's Livestock and Poultry Genetic Resources" and included in the "Map of China's Livestock Local Variety Resources" published by the Chinese Ministry of Agriculture Press in 2004

Tasting and Eating Methods of Baoshan Pig

Baoshan pig is an important type of Wujin pig, formerly known as Baoshan big ear pig. It was listed in the National Livestock and Poultry Genetic Resources List in 1986 and belongs to the meat and fat dual-use pig. Baoshan pigs are produced in Longyang District, Shidian, Changning, Tengchong, and Longling counties of Baoshan City, with a small amount distributed in some counties and cities of Dehong Prefecture. Baoshan pigs have strong adaptability and disease resistance, are tolerant to rough feeding, have a large body size, developed forelimbs compared to hindquarters, strong and powerful limbs, high reproductive performance, early sexual maturity, high breeding and conception rate, long sow utilization period, obvious advantages in hybridization with foreign breeds, tender and sweet meat, and good flavor