Changtu Black Pig

Changtu Black Pig

The Changtu Black Pig is a geographical indication certification trademark.

　　　The Changtu Black Pig, also known as the Changtu type of Liaoning Black Pig, was developed in the 1940s by crossbreeding local sows with Berkshire boars imported from the UK. In 1979, the provincial government designated the Sanhe Pig Farm in Changtu County for systematic breeding, establishing five groups including Chang×Black and Su×Black pigs. Among them, the Chang×Black group passed breeding evaluation in 1984 and was officially included in the Liaoning Black Pig system. It is mainly distributed across seven townships in Changtu County, including Bamoncheng, Qujia, Ping’an, and Dawa. Currently, the Changtu Black Pig can be found in 27 cities and counties such as Tieling, Haicheng, Yingkou, and Lishu.

　　The Changtu Black Pig is entirely black in color and is a dual-purpose breed for both meat and lard. Adult boars typically weigh around 220 kilograms, while adult sows weigh about 150 kilograms. Its main characteristics include:

　　Fast growth and high feeding efficiency. Thanks to its strong adaptability, ability to thrive on coarse feed, cold resistance, and disease resistance, under extensive rural farming conditions, the average daily weight gain during the fattening period is 606 grams, with a feed-to-meat ratio of 3.7:1. Under better feeding conditions, the daily weight gain is significantly higher.

　　Strong reproductive capacity and excellent nursing performance. Sows of the Changtu Black Pig have seven or more pairs of teats, with an average litter size of over 12 piglets, of which more than 10 survive. The piglets grow quickly and have a low incidence of illness.

　　High slaughter rate and good meat quality. At 100 kilograms, the slaughter rate is around 70%. The carcass lean meat rate is 52%, and the meat is tender and flavorful. In 1985, the county was designated by the state as a base for lean-type pig production.