Linzhi Tibetan pig

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Linzhi Tibetan Pork is an outstanding representative of Tibet's ancient livestock resources, mainly distributed in the central and southern parts of Linzhi City. Mainly based on the original ecological stocking, with small body, long mane, thin pig skin, high content of meaty amino acids and trace elements, low fat content, delicate taste and unique flavor, known as "the treasure of the plateau", is Linzhi One of the city's famous specialties.

Linzhi Tibetan fragrant pig, special product of Linzhi City, Tibet. Tibetan fragrant pigs are not only thin, tender, and tasteful. Their quality can be expressed in the “six best”: meat has the highest amino acid content, the highest trace elements, the lowest fat content, the longest pig intestine, and the most pig skin. Thin, the longest hair. Also worth mentioning is the Tibetan pig pigskin, which tastes Q-bombs, far from being comparable to ordinary pigs. Because Tibetan pigs have so many points, Tibetan pigs have always been the traditional national cuisine of Tibet. In recent years, the tourism industry in Nyingchi County, Tibet has been greatly improved. The brand of various dishes made with Tibetan pork and pork is also spread more and more, attracting more and more people to admire, thus promoting the Tibetan pigs. The rapid development of the aquaculture industry. Tibetan fragrant pig, also known as "ginseng pig" and "Fernma pig", is a kind of livestock and poultry species. It is an ancient livestock resource unique to the western Sichuan Plateau, Yunnan, Tibet, Gannan and Gansu of Gansu Province. It is the original lean meat of Tibet. Type of pig breed, belonging to the outer shepherd. The main origins are Sichuan Aba Prefecture, Ganzi Prefecture, Yunnan Shangri-La, Tibet's Linzhi area, Gannan and Ganxian counties in Gansu. The quality of Tibetan pigs is “six of the most”, namely: meat has the highest amino acid content, the highest trace element, the lowest fat content, the longest pig intestine, the thinnest pig skin and the longest mane. It is a traditional ethnic cuisine of Tibetans. Especially the pig skin, the taste Q bomb is tender and tender, far different from the general pig, Tibetan pig is the only grazing pig breed in China. It grows in the plateau with an altitude of 3000-4000 meters. It is a natural wild edible plant and fruit. The average pig weight is less than 50 kg. The basic appearance of Tibetan pigs is: small body shape, similar to wild boar, long and pointed mouth, suitable for arching, narrow face, less wrinkles, two ears upright, long mane and easy to stand upright, hips are relatively inclined, hindquarters are relatively Higher, the limbs are smaller, more solid and compact, in general, the coat color is black. These thin and thin mountain pigs are mostly black and have black and white variegated colors. Adult pigs weigh no more than 50 kg. Due to the long-term stocking in the high altitude, the Tibetan pig has a strong body, long mouth and long hoof, hard hoof, soft and smooth fur, good at running, cardiopulmonary function is particularly developed, with strong disease resistance and cold resistance, adult Tibetan incense Most pigs naturally grow for more than two years. Group habits Wild herd Tibetan pigs are very popular. When walking, running, eating, drinking, inhabiting and other activities, Tibetan pigs generally go out in groups and never disperse activities. The piglets produced in the wild by the collection of pigs also follow the large group of sows and never leave the group. The Tibetan-flavored pig side has a single household as an independent activity unit, and there are very few households mixed. Each group of wild farmer pigs often uses 1-2 boars or sows as “head pigs”, and the rest of the pigs follow. In the case of foreign pigs and enemies, they often struggle with the head-headed pigs, especially the boars and lactating sows. If they do not support the enemy, they will migrate and escape. The eating habits are generally In other words, Tibetan pigs are raised in the western part of China, while the western part of China is dominated by plateaus and mountains. Therefore, various forage conditions are relatively abundant. [4] Tibetan pigs have a very wide range of feeding ability. From herbs to wood This, from roots to leaves, from the ground to the ground, from the water surface to the land, can be eaten. The main types of eating are a variety of wild vegetables, grass roots, leaves, branches, as well as ginseng fruit, blue bar seeds, etc. 10 The rest of the species, and often predatory to fish in shallow water. Drinking water is mainly mountain river water or low-lying water. In winter, snow is often used for drinking. Local Tibetans say that it is because Tibetan pigs grow clean all year round. In the mountains, the Qingquan nectar is used as a drink, and the ginseng and worms feed on it, which makes it delicious and delicious. The habits of wild animals and pastures tend to shelter from the wind, sun, dryness, rain, snow, and frost. Habitat. In general, Tibetan incense Pigs can directly arch the soil into nests or take pits and pits as nests. The suckling sows with nestlings are mostly nested with arches and covered with dead branches and leaf grasses. The pigs are collected near the habitat during the day. Food, water, activities. The range of activities is generally within 2k m. Tibetan pigs are used to excreting feces near the habitat before returning to the habitat in the evening. Wild animal husbandry activities are generally carried out during the day, especially from 8 am to 11 am, afternoon. Between 3 and 6 o'clock, the activity is basically stopped at night, except for occasional excretion of feces and disturbing. The habit of wild grazing Tibetan pigs has a collective migration habit. The frequency of feeding and habitat replacement of Tibetan pigs depends on food, drinking water, Factors such as predators and other factors. Generally, the time of staying in the water is abundant, the food is abundant, and the enemy is less. When the feeding, drinking water, safety is threatened or invaded, the pigs spontaneously migrate elsewhere. The interval is about 7-40 days, and the migration distance is about 0.5-2 km. The Tibetan fragrant pork is fine, with less fat, high nutritional value, and more than 40% lean meat. It lives in the mountains and forests all year round. Rich wild Plants are food, they are truly thirsty drinking springs, and they are hungry for mountain treasures. The fine meat quality has been a royal tribute since ancient times. The quality of Tibetan pigs has the "six most": meat has the highest amino acid content, the highest trace elements, fat The lowest content, the longest pig intestine, the thinnest pig skin and the longest mane, is the traditional national cuisine of Tibet. The meat has high nutritional value, low fat content, and the skin is not greasy. The Tibetan pig is fresh and delicate, sliced ​​or smoked. It is good to have a quick fire and a small stir.

Linzhi Tibetan pig quality technical requirements First, the variety of Tibetan pigs. Second, feeding conditions 1. Breeding environment: high altitude 2200m to 3600m, rich in natural grassland and forest vegetation, natural spring water or stream resources. 2. Feeding method: from March to November, the pasture growth period is mainly for shepherding; from December to February, the dry grass period is combined with grazing and feeding. 3. Feed conditions: (1) During the period of herding, the main seeds of the local natural vegetation, plant roots and other native plants are used as the main feed. During the semi-grazing period, the green sorghum, corn, potatoes, beans, etc. are added. The main raw material is combined with concentrate. (2) Feeding period: The feeding period from birth of piglets to commercial pigs is 540 to 570 days. (3) Slaughter weight: live weight 25 to 35kg. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. Third, the slaughter conditions 1. Pig source: Live pigs produced in the region of origin that meet the aforementioned criteria. 2. Slaughtering and processing process: acceptance → pre-slaughter inspection → Houzai → shower → electric hemp → hanging → bloodletting → head inspection → scalding → hair removal → cleaning → bristles → cleaning → body surface inspection → synchronous inspection → post-mortem Carcass inspection → dressing → grading → second stage cooling and acid removal → cold separation → vacuum packaging → cooling → packing → temporary storage → sales. Fourth, the quality characteristics 1. Sensory characteristics: (1) color: fresh meat bright and shiny, flesh red, fat milky white; muscle shiny, flesh red or dark red, fat white or milky white. (2) Tissue status: The meat is thin and the fat layer is thin. The muscle fibers are fine and dense, delicate and clear. (3) Odor: The meat is delicious and has no odor. 2. Physical and chemical indicators: weight 15 to 25kg, back thickness 4.2 to 7.2cm, skin thickness 2.0 to 3.5mm, protein (%) ≥ 21. 3. Safety and other quality technical requirements: product safety and other quality technical requirements must be met National regulations.

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Producers within the scope of Linzhi Tibetan Xiang pigs may submit an application to the Quality and Technical Supervision Bureau of Linzhi City of Tibet Autonomous Region for the use of “Special Marks for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Linzhi Tibetan Pigs is selected by the Tibet Autonomous Region Quality and Technical Supervision Bureau in the testing institutions that meet the qualification requirements.