Diqing Tibetan Pig

Diqing Tibetan Pig

The Diqing Tibetan Pig is a product with a geographical indication for agricultural products.

　　Diqing Tibetan Pig is a specialty of Diqing, Yunnan.

　　Diqing Tibetan Pig, abbreviated as "Tibetan Pig," is a typical plateau pig breed and one of the fine pig breeds in China’s Qinghai-Tibet Plateau region, representing an important type of "Tibetan Pig." Because the meat of the Diqing Tibetan Pig is exceptionally flavorful, locals call it "Fragrant Tibetan Pig." There are few historical records about the formation of the Tibetan Pig. One ancient text, the *Manshu* (a historical book on the Nanzhao Kingdom), states in its seventh chapter on Yunnan’s local products: “Pigs, sheep, cats, dogs, as well as mules and donkeys, are found in all the mountainous areas and households.” Another source, *Weixi Chronicles* from the Qianlong era by Yu Qingyuan, notes: “Those who own many horses, cattle, sheep, and pipa-shaped pigs are considered wealthy. Tribal leaders raise even more, and in winter they slaughter pigs, debone them, and cure the meat into pipa shapes, hence the name.” The characteristics of the pipa pig resemble those of today’s Diqing Tibetan Pig, which is named after its place of origin, Diqing. In 1978, Yunnan Agricultural University, the Yunnan Institute of Animal Husbandry and Veterinary Medicine, along with animal husbandry and veterinary stations in Zhongdian County, Weixi County, and Deqen County, jointly conducted a survey of pig breeds in Diqing Prefecture and officially named it the "Diqing Tibetan Pig." The Diqing Tibetan Pig was formed through long-term selective breeding under the high-altitude, cold, and rugged geographic, natural environmental, and rearing conditions of the Diqing Plateau. It is closely tied to the lives of the local Tibetan people and is an indispensable livestock breed in their production and daily life. The local Tibetan community has long maintained the traditional custom of curing pipa meat, raising Tibetan Pigs as a major household production activity. The management is extensive, primarily based on free-range grazing, supplemented by feed in the morning and evening. The Diqing Tibetan Pig, abbreviated as "Tibetan Pig," is a typical plateau pig breed and one of the fine pig breeds in China’s Qinghai-Tibet Plateau region, representing an important type of "Tibetan Pig." Because the meat of the Diqing Tibetan Pig is exceptionally flavorful, locals call it "Fragrant Tibetan Pig." There are few historical records about the formation of the Tibetan Pig. One ancient text, the *Manshu* (a historical book on the Nanzhao Kingdom), states in its seventh chapter on Yunnan’s local products: “Pigs, sheep, cats, dogs, as well as mules and donkeys, are found in all the mountainous areas and households.” Another source, *Weixi Chronicles* from the Qianlong era by Yu Qingyuan, notes: “Those who own many horses, cattle, sheep, and pipa-shaped pigs are considered wealthy. Tribal leaders raise even more, and in winter they slaughter pigs, debone them, and cure the meat into pipa shapes, hence the name.” The characteristics of the pipa pig resemble those of today’s Diqing Tibetan Pig, which is named after its place of origin, Diqing. In 1978, Yunnan Agricultural University, the Yunnan Institute of Animal Husbandry and Veterinary Medicine, along with animal husbandry and veterinary stations in Zhongdian County, Weixi County, and Deqen County, jointly conducted a survey of pig breeds in Diqing Prefecture and officially named it the "Diqing Tibetan Pig." The Diqing Tibetan Pig was formed through long-term selective breeding under the high-altitude, cold, and rugged geographic, natural environmental, and rearing conditions of the Diqing Plateau. It is closely tied to the lives of the local Tibetan people and is an indispensable livestock breed in their production and daily life. The local Tibetan community has long maintained the traditional custom of curing pipa meat, raising Tibetan Pigs as a major household production activity. The management is extensive, primarily based on free-range grazing, supplemented by feed in the morning and evening. Great importance is attached to the conservation and development of this breed. As an outstanding local variety, the Diqing Tibetan Pig is deeply loved by the public and favored by consumers. It is highly resilient, cold-resistant, and tolerant of coarse feed. It grows slowly with a long breeding cycle. Due to its free-range feeding, it has a high feed conversion rate, high lean meat ratio, tender meat, unique flavor, and a wild taste. Its processed products such as barbecued meat, roast suckling pig, pipa meat, and cured meat offer rich flavors of Tibetan cuisine and have gained popularity among both domestic and international tourists. Currently, annual slaughters exceed 100,000 pigs, with sales of fresh meat and processed products surpassing 6,000 tons.

　　Region:

　　Yunnan

　　Applicant:

　　Diqing Tibetan Autonomous Prefecture Animal Husbandry and Aquaculture Technology Extension Station

　　Region:

　　2014

　　Geographical Scope

　　The Diqing Tibetan Pig is produced within the Diqing Tibetan Autonomous Prefecture in Yunnan Province, covering 29 townships (towns) including: in Shangri-La County — Jiantang Town, Xiaozhongdian Town, Luoji Township, Sanba Township, Geza Township, Dongwang Township, Nixi Township, Wujiang Township, Jinjiang Town, Shangjiang Township, and Hutiaoxia Town; in Deqen County — Shengping Town, Benzilan Town, Yangla Township, Fotang Township, Yunling Township, Yanmen Township, Tuoding Township, and Xiaruo Township; in Weixi Lisu Autonomous County — Baohe Town, Yongchun Township, Baiji Township, Kangpu Township, Yezi Town, Badizhen Township, Zhonglu Township, Weiden Township, Pantiangge Township, and Tacheng Town. The geographical coordinates are: 98°35′–100°19′ east longitude and 26°52′–29°16′ north latitude, spanning 175 km from east to west and 270 km from north to south. The breeding area covers 9,215 square kilometers, with an annual slaughter of over 100,000 pigs and an annual pork production of 6,000 tons.