Pig breeds can be divided into types such as local breeds and introduced breeds

Pig breeds are populations of domestic pigs formed through long-term artificial selection and breeding. The same breed is relatively consistent in body type, appearance, growth performance and meat flavor, and can pass these traits on to its offspring fairly stably. According to their origin and breeding process, pig breeds can generally be divided into local breeds, developed breeds and introduced breeds, and each type has its own place in pig production.

Local breeds were gradually formed under the natural conditions and traditional farming practices of various regions, such as the Taihu pig, Min pig and Jinhua pig. They are generally tolerant of coarse feed, highly adaptable and resistant to stress, and their meat flavor is well regarded, but their growth rate and lean meat percentage are relatively low. Common introduced breeds include Landrace, Large Yorkshire and Duroc; they grow quickly and have a high lean meat percentage, and are widely used in commercial pig production.

In commercial pig production, crossbreeding between different breeds is often used to combine their respective advantages. For example, the three-way cross model with Duroc as the terminal sire is widely applied, and the offspring can balance growth rate and lean meat percentage. When actually selecting breeds, local climate, feed resources, market positioning and farming goals should be considered together, rather than pursuing only a single indicator.

In addition, the genetic resources of local pig breeds are unique and limited, and once lost they are difficult to restore, so breed conservation and rational development and utilization are also given importance. For ordinary consumers, understanding the diversity of pig breeds also helps explain the sources of differences in pork quality and flavor on the market.