Daocheng Tibetan fragrant pork

Daocheng Tibetan fragrant pork

Daocheng Tibetan fragrant pork is a protected geographical indication product.

　　The Tibetan fragrant pork from Daocheng County refers to the breed produced in Daocheng County, Ganzi Tibetan Autonomous Prefecture, Sichuan Province. Known as the "ginseng pig," the Tibetan fragrant pig is a lean-type pig breed originating from the Qinghai-Tibet Plateau, mainly found in Tibet, Qinghai, and Ganzi Tibetan Autonomous Prefecture of Sichuan Province. It has extremely low fat content, thin skin, tender and delicious meat, and is highly nutritious, earning the title of “treasure of the plateau.” Daocheng County in Ganzi Tibetan Autonomous Prefecture, Sichuan Province, is one of the main production areas for Tibetan fragrant pork, and the pigs raised here are of high quality. On December 7, 2010, it was approved by the State Administration for Quality Supervision and Inspection and Quarantine as a geographical indication product of Daocheng County.

　　(6 images) The protected geographical indication area for Daocheng Tibetan fragrant pork includes the administrative regions of 14 townships in Daocheng County, Garzê Tibetan Autonomous Prefecture, Sichuan Province: Mula Township, Dengpo Township, Sangdui Township, Jinchu Town, Shengmu Township, Banghe Township, Selat Township, Julong Township, Chitu Township, Shangri-La Town, Mengzi Township, Geka Township, Jiajia Township, and Eyatong Township.

　　(1) Breed

　　Tibetan pig

　　(2) Raising conditions

　　1. Raising environment: The pigs are raised at altitudes of 2,800m to 3,600m in highland areas within the protected zone, where there are extensive grasslands and Qinggang (a type of oak) forest vegetation, along with natural spring water sources.

　　2. Raising method: From April to September during the growing season of pasture, the pigs are mainly free-range grazed; from October to the following April during the dry season, a combination of grazing and stall feeding (semi-free-range) is practiced.

　　3. Feed conditions

　　(1) During the free-range grazing period, the main feed consists of local natural vegetation including Qinggang seeds, ginseng fruit, wild medicinal plants, and other native plants. During the semi-free-range period, in addition to the above, supplemented feeds mainly include compound concentrate feeds made from barley, corn, potatoes, beans, and similar ingredients.

　　(2) Rearing period: The rearing period from birth to market-ready slaughter is 500 to 540 days.

　　(3) Slaughter weight: Live weight is approximately 40kg to 45kg.

　　4. Environmental and safety requirements: The raising environment, as well as the prevention and control of epidemics and diseases, must comply with national regulations.

　　(3) Slaughter conditions

　　1. Slaughter and processing procedure: Inspection upon arrival → Pre-slaughter inspection → Holding pen → Showering → Electrical stunning → Hanging → Bleeding → Head inspection → Scalding → Hair removal → Washing → Singeing → Washing → Surface inspection → Simultaneous inspection → Post-slaughter carcass inspection → Trimming → Grading → Two-stage chilling and acidification of the carcass → Cold cutting → Vacuum packaging → Chilling → Boxing → Temporary storage → Sales.

　　2. Carcass quality: The net eviscerated carcass weight is 24kg to 27kg, and the backfat thickness ranges from 0.9cm to 2.4cm.

　　Quality requirements

　　　　1. Sensory characteristics

　　(1) Color: Fresh meat has glossy, bright red, evenly colored muscle, with milky white and translucent fat; frozen meat has glossy muscle that is bright red or slightly darker in color, with white fat.

　　(2) Texture: Fresh meat has thick skin, thin fat layers, clearly defined muscle fibers, firmness, and immediate resilience when pressed; frozen meat is dense and firm, with slow recovery after pressing when thawed.

　　(3) Stickiness: Fresh meat is moist on the surface but not sticky to the touch; frozen meat is moist on the outside, with some exudate on the cut surface, yet not sticky.

　　(4) Smell: Fresh meat has the inherent aroma of genuine Daocheng Tibetan fragrant pork, with no off-odors; frozen meat, once thawed, has the inherent aroma of Daocheng Tibetan fragrant pork, with no off-odors.