Lantang Native Pigs

Lantang Native Pigs

　　Lantang native pigs, also known as Lantang Iron Pigs or Furong Pigs, have a long history and are characterized by fast growth, strong disease resistance, and tender, thin-skinned meat. In 1978, they were included in the national livestock and poultry breed resource conservation list. Once processed, Lantang pork is colorful, flavorful, with crispy skin and tender meat, making it a prized dish in teahouses and restaurants in Hong Kong, Shenzhen, and other areas, and it sells well in major markets across the country. To date, there are nearly 10,000 Lantang sows, producing around 160,000 commercial piglets annually.

　　Lantang pigs, also known as Furong Pigs, are recognizable by their black backs (with the back being black and the chest, abdomen, and limbs white). They have a long breeding history and are known for their fast growth, gentle temperament, strong disease resistance, ability to thrive on rough feed, and tender, thin-skinned meat with excellent flavor. They are considered an outstanding local breed. In 1978, they were included in the national livestock and poultry breed resource conservation list. In September 2012, during the selection of Guangdong’s Top Ten Most Popular Local Specialties, they were honored with the title of “Most Charming Local Specialty.” In October 2013, Zijin Lantang pigs won the recognition of “Guangdong’s Top Ten Treasures” in the travel local specialty category during the Guangdong Ten Treasures selection event. Lantang pork is known for its vibrant color, delicious taste, crispy skin, and tender meat, making it a delicacy in tea houses and restaurants in Hong Kong, Shenzhen, and other areas. It sells well in major markets both within and outside the province. In 2013, there were over 500 Lantang sows, and more than 8,000 purebred Lantang pigs were marketed annually, mainly originating from areas along the Qiuxiang River basin including Lantang, Feng’an, Haoyi, Shangyi, Jiuhe, Waxi, and Zicheng.