Ledu Tibetan Pork is a specialty of Ledong County, Haidong, Qinghai. Ledu Tibetan Pigs enter the forest area from March to December every year. They use all kinds of wild plants and herbs as food to drink the snow in Nanshan. The special natural environment has created delicious meat and high quality. It has become a major signature food in the tourism area of ​​Ledu Herbs, and is favored by more and more consumers.

Ledu Tibetan Pork is a kind of highland stocking pig breed. It is one of the most widely distributed pig breeds in the world. It can adapt to the harsh alpine climate. It is suitable for grazing-based and supplementary feeding. It is the Qinghai-Tibet Plateau. The endangered species, the meat is tender and delicious, the skin is thin, and the lean meat is one of the fine lean pigs in the alpine region. It is a valuable resource in our district and even in China, and has a very high value for conservation and utilization. Ledu Tibetan fragrant pigs are mainly distributed in the mid-mountain area between 1900-meter and 3900 meters above sea level in the north and south of Ledu. They are stocked in the forests and produce 19 townships (towns) in Ledu District. Ledu District is located in the eastern part of Qinghai Province, downstream of the Qinshui River, bordering Yongdeng County and Tianzhu Tibetan Autonomous County of Gansu Province in the northeast, adjacent to Minhe County in the southeast, bordering Hualong and Hui Autonomous County in the south, and Pingan County in the west and northwest. The Ministry is connected to the Muzhu Autonomous County, with a width of 64 kilometers from east to west and 76 kilometers from north to south. The geographical coordinates are 36°16′~36°46′ north latitude and 102°09′～102°47′ east longitude. The terrain is high in the west, low in the east, high in the north and south, and inclined to the middle. The mountains are stacked, the gullies are horizontal and vertical, and the Qinshui River flows from west to east. Taking the water as the boundary, the northern and southern parts belong to the uplifting belt between the Qilian Mountain trough and the ridge-slope wrinkle belt, and the Ledu Basin is formed by the Western Grand Canyon uplift and the Eastern Laoya Gorge. The total terrain is inclined from west to east, west high and low east, with a stepped distribution, with an altitude between 1850 and 4480 meters. The natural area of ​​the whole area is a typical transition zone between the Qinghai-Tibet Plateau and the Loess Plateau. It is divided into four types; the altitude below 3000 meters to 3700 meters is the Shishan forest steppe area, the valley is deep and the mountain is steep; the altitude is between 2800-3000 meters. In the farming area of ​​Naoshan Mountain, the terrain is low, round and undulating, and the gully is not cut deeply; the altitude is between 2000 and 2800 meters, which is the shallow hilly loess hilly area, and the ditch is vertical and horizontal; the altitude is between 1850 and 2000 meters, which is the Chuanshui River Valley basin. Flat, fertile soil, is the main farming area. Ledu Tibetan pigs are small in size, narrow in head, straight in frontal surface, no wrinkles, slightly long in mouth, small in erect ears, narrow in body, slightly convex in the back, slightly higher in the hindquarters, flatter in the lower abdomen, and inclined in the ankle. The limbs are firm and compact, and there are fewer hoofs. The whole body is mostly black, allowing a small amount of brown. Some pigs have white hair on the forehead, extremities and tail tips. The mane is long and dense, and there are a lot of fluff under the coat. Long, with resistance to rough feeding, high utilization efficiency of green and green feed, and strong adaptability and resistance. The skin is thin and meaty, the meat is good and tender, the nutrition is high, the taste is good, the taste is fragrant, and the fat is not greasy. Ledu Tibetan Pork is a miniature plateau grazing pig breed in the highest altitude area in the world. It has thin skin and strong meat, strong fat and firmness, good meat quality and tenderness, high nutrition, good taste, flavor, fat but not greasy, and rich leg muscles. Muscle color, flesh red, uniform, fat milky white, and transparent and shiny; tissue state: thin skin thick, thin fat layer, clear meat fiber, toughness, sag immediately after finger pressure recovery; viscosity: external appearance, no Smudged; scent: has the inherent odor of fresh Tibetan fragrant pork, no odor.

Technical requirements for quality of Ledu Tibetan pigs 1. Variety of Tibetan pigs. Second, feeding conditions 1. Breeding environment: The breeding area should be located in the brain and shallow mountain areas with an altitude of 2000m to 3200m. The grassland resources in the breeding ground are relatively abundant. There are natural spring water in the grazing land or breeding area or other water sources that meet the drinking water standards of humans and animals. The soil, atmosphere and water quality are not available. Pollution. 3. Feed conditions: (1) Grazing and rearing: It should be fully ensured that the Ledu Tibetan pigs enjoy a certain grazing space, and they can eat or exercise for ≥4 hours every day outside the pens. After the grazing, the pigs are supplemented with the necessary concentrates. . Supplemental feed concentrates should be based on locally produced crops such as barley, oats and beans and their by-products. The Ledu Tibetan pigs that are raised on a large scale should start feeding the cyan material after weaning and ensure that the main green material is produced locally. (2) Feeding period: The feeding period from birth of piglets to commercial pigs is from 18 months to 30 months. (3) Weight of the bar: live weight is about 40kg to 50kg. 4. Environmental and safety requirements: Feed, feeding environment, feeding management, prevention and control of epidemic diseases must comply with relevant state regulations and must not pollute the environment. Third, the slaughter conditions 1. Slaughtering and processing process: quarantine before slaughter → shower → slaughter and bloodletting → hair removal → cleaning → bristles → cleaning → quarantine after slaughter → trimming → split → packaging. 2. Fourth, the quality characteristics 1. Sensory characteristics: fresh meat muscle shiny, flesh red, uniform, fat milky white, and transparent; frozen meat muscle shiny, flesh red or slightly dark, fat white. The fat layer is thin and the fleshy fibers are clear. Cooked meat has a strong aroma, good elasticity and chewy. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Ledu Zangxiang pigs may apply to the Quality and Technical Supervision Bureau of Ledu District, Haidong City, Qinghai Province for the use of “Special Marks for Geographical Indication Products”, which are reviewed by Qinghai Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision and Inspection. Announced after approval. The testing agency of Ledu Tibetan Pigs is selected by the Qinghai Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.