Shehong Wild Fragrant Pig [Sichuan Shehong Specialty]

What is Shehong Wild Fragrant Pig? Authentic Sichuan Shehong specialty: Shehong wild fragrant pig

Content summary:Do you want to know what Shehong wild fragrant pig is? This article is a detailed introduction to the Sichuan Shehong specialty - Shehong Wild Fragrant Pig. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shehong Wild Fragrant Pig. The full text takes about 6 minutes to read, mainly including the basic introduction of Shehong Wild Fragrant Pig and the product characteristics of Shehong Wild Fragrant Pig? Wait

Introduction to Shehong Wild Fragrant Pig

Shehong Wild Fragrant Pig is a specialty of Shehong County, Suining City, Sichuan Province. Shehong County has created a unique Chinese fruit wild fragrant pig breeding model, which is based on the crossbreeding of wild boars and fragrant pigs. The model includes "eating fruits, vegetables, and grass+drinking mountain springs+listening to music=happy fruit pigs". Away from feed and additives, the meat is crispy and tender, and environmentally friendly, highly favored by high-end markets such as Shanghai, Guangdong, and Chengdu. Shehong wild fragrant pig is a national geographical indication protected product

(1) Live pigs: Individuals are short, small, short, round, black at both ends and white in the middle, with a slightly pointed mouth, developed canine teeth, sturdy and compact limbs, some individuals have slight black spots on the back and waist, and white lines or inverted triangular white spots on the forehead. Sows give birth to 10 to 15 piglets per litter, with an average birth weight of 0.75 kilograms, and adult pigs weighing over 70 kilograms

(2) Pork: thin skin, thick meat, thin fat layer, clear meat fibers, toughness, and even distribution of muscle marble patterns. The muscles are shiny, and the flesh color is bright red and uniform

(3) Physical and chemical indicators: Fresh pork protein content ≥ 19.2%, fat content ≤ 46%, glutamic acid ≥ 3%, aspartic acid ≥ 1.8%, alanine ≥ 1.3%, calcium ≥ 0.02%