Laiwu black pig is a Shandong local black pig breed with excellent meat quality.

The Laiwu black pig originated in Laiwu and surrounding areas of Shandong Province. It is a local pig breed formed through long-term selective breeding by local farmers, with a long history of rearing. It is regarded as a valuable livestock and poultry genetic resource and receives attention and protection at both national and local levels.

In appearance, the Laiwu black pig has black hair over its entire body, a medium body size, a sturdy constitution, and strong limbs. It is highly adaptable to local climate conditions and rearing environments, stands out for its ability to tolerate coarse feed, and also has relatively good disease resistance.

In terms of production performance, the Laiwu black pig has stable reproductive performance, good maternal instincts, and a strong ability to protect its piglets. Compared with introduced lean-type pig breeds, it grows more slowly and has a lower lean meat percentage, but its intramuscular fat content is relatively rich, and its meat is tender, juicy, and richly flavored. It is one of the representative breeds for producing high-quality traditional pork.

In breeding applications, the Laiwu black pig can be used both for purebred breeding and conservation and often as a maternal parent for crossbreeding with introduced breeds, balancing the adaptability of local pigs with the growth performance of commercial pigs. During rearing, green and coarse feed should be reasonably combined with concentrate, the pens should be kept dry and hygienic, and vaccination and routine disease prevention should be properly carried out.

What farmers are more concerned about is its slow growth and long rearing cycle, which can generally be improved through phased rearing and scientific feed formulation to increase daily weight gain. When introducing breeding stock, one should choose a formal breeding pig farm, check the pedigree and quarantine situation, and ensure breed purity. The breeding benefits are also reflected more in meat quality and market recognition.