"Taocheng Tibetan Pork" is a lean-type pig breed produced in the Qinghai-Tibet Plateau. It is mainly distributed in Tibet, Qinghai and Ganzi, Sichuan Province. Its fat content is very low, pig skin is thin, meat is delicious and nutritious. It is called " The treasure of the plateau." Daocheng County in Ganzi District of Sichuan Province is one of the main producing areas of Tibetan fragrant pigs.

Technical requirements for quality of Daocheng Tibetan pigs (1) Variety. Tibetan pigs. (2) Feeding conditions. 1. Feeding environment: Raise the alpine zone between 2800m and 3600m above sea level in the protected area. There are large grassland and green bar forest vegetation in the zone, and natural spring water resources exist. 2. Feeding method: from April to September, the pasture growth period is mainly based on grazing; from October to April, the dry grass period is combined with grazing and house feeding (half grazing). 3. Feed conditions: (1) During grazing, the green barley seeds, ginseng fruit, wild medicinal plants and other native plants in the local natural vegetation are used as the main feed. During the semi-grazing breeding period, in addition to the above feed, the green glutinous rice is supplemented. Corn, artichoke, beans, etc. are the main raw materials for the concentrate. (2) Feeding period: The feeding period from birth of piglets to commercial pigs is 500 to 540 days. (3) Slaughter weight: live weight of about 40 kg to 45 kg. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. (3) Slaughter conditions. 1. 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. 2. Carcass mass: The total net weight is 24 kg to 27 kg, and the back of the carcass is 0.9 cm to 2.4 cm. (4) Quality characteristics. 1. Sensory features: (1) Color: Fresh meat muscles are shiny, fleshy red, uniform, fat milky white, and transparent; frozen muscles are shiny, fleshy red or slightly dark, fat white. (2) Tissue state: fresh meat skin is thick, fat layer is thin, meat fiber is clear, and it has toughness. The depression immediately recovers after finger pressure; the frozen meat is tight and has toughness, and the shiatsu depression recovers slowly after thawing. (3) Viscosity: The fresh meat is moist and not sticky; the frozen meat is moist, the cut surface has exudate, and it is not sticky. (4) Odor: The fresh meat has the inherent odor of fresh rice scented pork, and has no odor; the frozen meat has the inherent odor of Daocheng Tibetan fragrant pork and has no odor. 2. Physical and chemical indicators: protein content ≥ 18.2%, fat content ≥ 4.91, vitamin B1 ≥ 0.069mg / 100g, vitamin B2 ≥ 0.59mg / 100g, glutamic acid ≥ 2.69g / 100g, aspartic acid ≥ 1.60g / 100g , glycine≥0.74g/100g, alanine≥0.97g/100g, calcium≥88.3mg/kg, iron≥15.4mg/kg, zinc≥27.5mg/kg, magnesium≥229mg/kg, copper≥0.87mg/kg . 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the protected area of ​​the Daocheng Tibetan Pigs Geographical Indication Products can submit an application for the “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Daocheng County, Sichuan Province, which is reviewed by the Sichuan Quality and Technical Supervision Bureau and approved by the AQSIQ. Announcement approval. The statutory testing agency for Daocheng Tibetan Pigs is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.