1. Hungarian wool pig
The Mangaritsutsa pig is a rare "wool pig" in sheep's clothing native to Hungary. Just look at the coat like a sheep, the coat quilt at first glance will be mistaken for a sheep, but its mouth and hooves are like pigs, which is the endangered local breed in Europe, the Mangalitsa (or Mangalitsa). This pig is native to Hungary, Austria and the Balkans.
The Serbian linguist Vuk Stefanovi named it Mangalitsa, which means "oil flower pig". The characteristics are that the whole body is lean less, the fat of the whole body is one or two times more than that of the average pig, just like Kobe steak, which melts in the mouth after cooking, it is the best pork that makes ham and sausages, and Spain also found that the hind legs of the pig of this breed can be used to process and produce the famous Serrano ham, its meat is rich in unsaturated fatty acids, and the content of cholesterol is also lower than that of modern varieties.
The sheep of the Mangalitsa pigs make them very hardy and can survive the extremely cold winters of -30 degrees Celsius in Austria and Hungary. In the summer, they can be protected from sunburn. Mangalitsa pigs are world-famous fatty pigs.
Prior to this stage, the pigs were raised by means of grazing. Therefore, when it grows to 50-70 kg, it has strong bones and can bear the weight of the final fat body after weight. Rich in red, with a wonderful pattern like marble, the meat is juicy and delicious, and it has the same wonderful taste as Kobe beef.
Mangalitsa pork is deeper, not only delicious, but also very easy to digest, and is the highest quality pork health ingredient. At the same time, mangalitsa pigs make up its nutrient-rich and unique composition of superior vitamins and minerals. In addition, it is also rich in antioxidant enzyme substances, which can effectively prevent the aging of various organs in the human body.
2. Kagoshima Black Pig
It is said that the Kagoshima black pig was introduced from Ryukyu about 400 years ago, and since then the black pig has gradually integrated into the local customs of Kagoshima and has been widely raised for a long time. Since the Meiji era, it has been mixed with the British Baksha pig, and the new breed after improvement is black, with white spots on the limbs, nose and tail, and is cute, also known as "six white". The meat is tender and rich in gravy, and the "Satsuma" series of black pigs is famous in Japan.
The body hair of black pigs is black, and there are six white spots on the limbs, the bridge of the nose and the end of the tail called six whites. The fat melting point (the temperature of fat melting) of black pigs is higher than that of other pork, with the characteristics of thinner tendon fibers, eating with a bite, tender and delicious meat, and high evaluation. Kagoshima is famous throughout the country for its delicious black pigs.
Among Japan's pork dishes, Okinawa and Kagoshima are the most famous, Kagoshima black pigs are rich in oil, and the pork is mellow and tender, full of gravy, and the aroma of meat is passed down. Welcome to join the Kitchen Shadow Senior Foodie Group, talk about delicious food, and enjoy life! For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. Kagoshima's black pork dish, which is known as Japan's first, is made by placing pork out of shochu to remove its peculiar smell, and seasoning the pork with brown sugar, sake, and sauce in a large pot along with radish and ghost taro. It is characterized by its soft texture and sweetness, and its taste is very compatible with shochu, and it is a representative local cuisine in Kagoshima.
Friends who like to eat Japanese shabu-shabu may know the Japanese Kagoshima black pork, this meat is cut into thin slices, into the soup with a dip in the seasoning can be eaten, the tender pork fiber is tight, the entrance does not have the fishy taste of pork and accompanied by a slight sweetness, it is really delicious! Finally, porridge is cooked with delicious meat soup, which is the most representative delicacy of Kagoshima, and it is a must to taste the best delicacy once in Kagoshima.
According to the data, the Kagoshima black pig is famous all over the world, and it is a pure Baksha pig breed raised in Kagoshima Prefecture, Japan. Due to the low reproductive rate, kagoshima black pigs are particularly precious and rare, and have become a top food sought after by diners around the world.
Kagoshima Rokuku white and black pigs graze Satsuma for 10,000 yen per kilogram, which is about 613 yuan.
In addition to making Japanese shabu-shabu, Kagoshima black pigs can also be used for charcoal roasting, which is also very delicious.
3. Spanish Iberian black pig
The Spanish Iberian pig lives in the vast, purely ecological Mediterranean jungle or primeval forest, and grows up eating acorns. Under the brilliant sun, the black pigs ran freely on the vast green grass, hungry to eat acorns, thirsty to drink mountain springs, and sucked in the essence of heaven and earth. The young pigs are fed carefully proportioned cereals (soybeans, wheat, barley crushed mixed with olive oil and water) before stocking, and when they reach 10 months of age, they enter the stocking stage, eat 7 kg of acorns and 3 KG of pasture every day, and grow until 18 to 24 months before being ended in this life. The food you eat is pure and natural, no additives, and there will be no problems such as clenbuterol and hormones. Because it has been stocked with the oak fruit forest in western Spain since childhood, it mainly eats acorns, so that its pork has an acorn flavor; and its fat composition is a single unsaturated fatty acid (good for heart health), similar to olive oil, so the Iberian black-hoofed pig is also known as the "walking olive tree".
There is no doubt that every Iberian black pig was born with a golden spoon, a glorious pig of great death. The Iberian black pig has at least 4 months of herding time without cages, and can run freely in the mountain forest, eat wild pasture and oak fruit, and drink the unpolluted springs in the mountains.
Simple differentiation method of Spanish ham: 1. Different ---- feeding food are full acorn feeding, half acorn half feed feeding, full feed feeding. 2. The breeds of pigs are different---- the top one is the black-haired black-hoofed pig, and the other is the white-hoofed pig. 3. The parts of the pig are different---- the meat quality of the hind legs is obviously better than that of the front legs, and the meat of the hind legs has a feeling of melting in the mouth. 4. The pickling time also affects the price and taste of the pig---- the ham development time is at least 16 months, then 28 months, and some up to 36 months. The longer it is marinated, the better the taste of the ham and the more expensive it is.
Spanish ham is recognized as the "wonder of Spanish cooking" and introduced to China as a luxury: "All the delicacies contained in ham are released at 22 degrees Celsius. When the ham melts in the mouth, it is followed by a shock of taste, as if to take a person to the countryside in southwest Spain.
The correct way to eat Spanish Iberian ham is to cut thin and eat it raw, cut and eaten fresh. Or a slice of ham with a sip of red wine or sherry, the most typical tavern flavor in Spain. Of course, you can also eat a slice of ham with a piece of bread and biscuits, which is popular in southern Andalusia.
The muscles and fats in the Iberian black pig store a large concentration of unsaturated oleic acid, B vitamins and antioxidants, so it is nicknamed the long-legged olive and is also known as "the world's most delicious pork".
4, the United States extremely black pig
Recognized in the United States as the best meaty snake river black pig, 100% Baksha pig blood. The meat is sweet and has no sense of fat.
The American Black Pig has an excellent marble oil pattern like a Kobe steak, which is characterized by fresh sweetness and softness, fat aroma, sweet gravy, and elastic meat quality. It is said that this black pork is also produced in an all-natural way, fed with natural grains such as barley and wheat.
5. French Gasconie black pig
Gasconha gas?kunj? (Orque) refers to a region in southwestern France located in present-day Aquitaine and the South-Pyrenees. The Gasconie black pig is a 100% natural breed that eats non-GMO food. All Gasconian black pigs have a certificate of origin issued by the Pure BreedIng Pig Association.
In this certificate the animal's identity, pedigree, production performance (growth, thickness of the dorsal fat,...... ) and reproductive properties, etc. It is precisely because of such strict requirements that Gascone black pork is smooth and delicious, and the black pork ham made is dissolved in the mouth and is known as a rare delicacy.
The French Gasconie black pig is mostly made into high-grade ham.
6. Parma ham, Italy
The four ingredients that are essential for the production of Parma ham are: Italian pig, air, salt, and time. According to the strict regulations of the Parma Ham Association, additives such as pigments, preservatives and nitrites are absolutely prohibited when making ham, so Parma ham is a 100% natural ham with only pork and salt.
The law stipulates that Parma ham can only be pickled in the mountains near Parma. All Authorized Parma Ham Producers are located in the Parma production area, which starts 5 km south of Via Emilia, stretches from the Enza River in the east, to the Stirone River in the west, up to no more than 900 meters above sea level. Welcome to join the Kitchen Shadow Senior Foodie Group, talk about delicious food, and enjoy life! For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. It is precisely because of the unique natural conditions of the Palma region that hams of the highest quality can be produced. Hams that are pickled in the same region but do not meet the requirements of the Parma Ham Association, even if they are produced in the Parma region, cannot be printed with the official certification mark, the Parma Crown, and cannot be authorized to be named Parma Ham.
The Italian white pig, which grows up eating cheese, gives Parma ham a unique cheese flavor. The ripening period of Parma ham is generally divided into 9 months, 12 months and 24 months, the longer the ripening period, the better the taste and the more ruddy the meat. After marinating ham in salt, Italians like to coat the exposed parts of the leg meat with a fat puree made of lard, rice noodles and pepper. Guild inspectors test the ham a year after it was made, and only the best Quality Parma ham is branded with the word Parma "Crown of the Duke".
The secret of Parma ham begins with the careful and precise selection of pigs. Parma ham must be taken from specially bred long white pigs, great white pigs and Duroc breeds, and the diet of the pigs is also particularly controlled, eating only feed mixed with grains, whole grains and whey left over from the production of Parmigiano-Reggiano cheese. This ensures that each pig grows in a healthy state in moderation. These pigs must be at least 9 months old and weigh 140 kilograms when slaughtered, while the general ham is more inexpensive imported pigs, and these pigs are slaughtered when they are 6 months old.
7. Okinawa black pig
Anyone who has watched the Japanese variety show "Cooking the East and West Army" knows that Okinawa has three treasures: bitter melon, glass, and pig Agu. Okinawa's pork is famous in Japan, and AGU is the best of them. The AGU pig is a black haired pig native to Okinawa and is a very precious breed. Its flesh is slightly sweet. Common ways to eat are: shabu-shabu, barbecue, char siu ramen, etc. It can also be cut into thin slices to make a Japanese hot pot, the meat is very delicate and dissolves in the mouth. Paired with tofu and soup, it is extremely satisfying.
Black pigs will be farmed for two months more than ordinary pigs, and the yield per litter is lower, so the meat of the pigs is delicious and the price is more expensive than ordinary pigs. The unit price of the Okinawa black hair pig is 12,000 yen /kg, which is about 736.8 yuan.
There are many opinions about whether the AGU pig is from ancient China or the own breed of ancient Ryukyu, but its quality is absolutely first-class. It has a very strong pork flavor, fat content is also very high, cholesterol content is only a quarter of foreign pigs, it does not matter if you eat it, it is a gift from meat eaters.
The secret of Okinawans' longevity is that they love to eat black pork and often cook pork into broth to eat. When cooking pork, Okinawans remove the fat from it and then slowly simmer it over a low heat. The pork cooked in this way contains less fat and is easier to digest.
8. Jinhua two-headed wu
Jinhua pig, also known as Jinhua two-headed wu and Yiwu two-headed wu, is one of the famous excellent pig breeds in China. Jinhua pig's tail is long and relatively straight, and the hair on the head and tail is generally black, and the body part is white. Because the hair on its head and neck and rump tail is black, and the rest of it is white, it is also called 'two-headed crow'. One of the "Four Famous Pigs" in China, it has the reputation of "Chinese Panda Pig" and is listed in the "National Inventory of Livestock and Poultry Breed Resources Protection" by the Ministry of Agriculture.
According to the Western Jin Dynasty (265-316 AD) pottery pigs and pottery pig pens unearthed in Jinhua County, as early as 1600 years ago, the pig industry in this area was quite developed. Legend has it that in ancient times there was a "hometown meat" pickled product, which later evolved into ham. During the Tang Kaiyuan period (713-742), Chen Zangqi wrote the "Materia Medica Collection": "Ham, the best producer of Jinhua". According to legend, Zong Ze, a famous anti-Jin general from Yiwu in the Song Dynasty, once dedicated his hometown "pickled legs" to the imperial court, and King Zhao of Kang saw that his flesh was bright red like fire, and praised it, giving him the name "ham", so it was also called "tribute leg". With the export of ham, Jinhua pigs also became famous.
Jinhua ham is made from two-headed wu. The shape of the lute, the ruddy color like fire after being cut open, and the rich aroma that comes to the nose. The two black pigs have high muscle fat content, fine muscle fiber, fragrant taste and good taste, which is the most suitable for processing ham. But this kind of pig has a characteristic, that is, the growth rate is slow. In general, ordinary pigs can be out of the pen in six months, but two black pigs need 10 months to get out of the pen, so the enthusiasm of the local people to breed is not high, and due to the irregular breeding methods, resulting in a decline in pork quality, the real two black pigs on the market are less and less.
It is sticky, smooth, uniform in color, crispy in texture, melts in the mouth, and does not feel greasy at all. Bite in the mouth, mouth fragrant... This is Jinhua's two-headed black pork. The hind legs are the best ingredient for cured ham. The Italian パルマハム, along with the Spanish fresh ham, is one of the three major hams in the world. This kind of ham is made of Jinhua pig hind legs with less fat, more lean meat and fresh and sweet meat.
It is ridiculous that Jinhua ham is produced in China, but as an ordinary Chinese, it is not a simple thing to buy an authentic Jinhua ham in China. Real Jinhua ham can only be bought abroad (such as in Japan).
In Jinhua, traditional ham making generally begins with Lidong. A whole set of Jinhua ham is meticulously crafted over a period of 9 to 10 months. The interval time and quantity of salt needs to be determined by temperature, humidity and wind speed, and is generally divided into 6 times. The ham is marinated for a month, then air-dried for 9 months before it is raw and cooked.
Classic cuisine: Red braised Jinhua two-headed wu
9. German pork knuckle
German pork knuckle is a world-renowned dish and one of the traditional dishes of the Germans, especially popular in Bavaria. German pork knuckles are usually made from thicker pig calves, marinated and boiled or grilled over fire, accompanied by German sauerkraut and other food. Welcome to join the Kitchen Shadow Senior Foodie Group, talk about delicious food, and enjoy life! For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. The characteristic of the fire roasted German pork knuckle is that the skin of the pig's foot is crisp and dry, it is very strong to chew, and the pork is also full of flavor. When eating German pork knuckle, it must be served with authentic German black beer.
Germany is a large country in Europe to eat pork, in Bavaria and other places rich in German black hair pigs, this breed of meat is tender and sweet and delicious, is the most delicious.
Pig's elbow also has a fundamental difference between the north and south of Germany. The pork knuckles of the Northern Berlin region are cooked, and the elbow meat is pink, similar to our domestic white boiled meat.
In bavaria in southern Germany, pork knuckles are grilled in a barbecue way, with a golden skin and a crispy outside.
Compared to the pork knuckle in North Germany, the Bavarian roast pork knuckle is more famous and belongs to one of the must-have dishes in German beer halls. Nearly 70,000 roast pork knuckles are eaten every year at Oktoberfest alone. Generally speaking, roast pork knuckle is first cooked in vegetable stock and then fried in the oven or grill. In order to make the crust crisp, finally the oven should be turned to a high temperature, and then baked for another ten minutes to have the crispiness of German roast pork knuckle.
Real German gourmet, pig hands can not be cooked, can only be roasted, set the oven 200 °, pork hand cut a few knives, coated with lard, put into the oven, baked until golden brown. Then coat it with cloves, cinnamon, kudzu seeds mixed with strawberry jam, drizzle beer too dry, and finish in an hour. Take the juice from the oven, add yellow mustard, stir with sauerkraut, authentic!
Oktoberfest, also known as the "October Festival", originated on October 12, 1810, because the main drink during this festival is beer, so people habitually call it Oktoberfest. Held in Munich, Germany, from the end of September to the beginning of October, it lasts for two weeks and lasts until the first Sunday in October, making it the biggest event of the year in Munich. The Oktoberfest in Munich, together with the London Oktoberfest in the United Kingdom and the Denver Oktoberfest in the United States, is called the world's three most famous beer festivals. Oktoberfest in Munich is in a place called "Theresienwiese", which is abbreviated as "Wiesen" in the Bavarian dialect, meaning pasture. About six million people participate each year.
When eating German pork knuckle, it must be served with authentic German beer. All in all, it's all about meat.
10. Korean Black Pig
There are two black pigs in Korea. One is Jeju Island and the other is Jiyi Mountain.
Jeju Island and Jibisan are famous producers of black pigs in Korea. Because black pigs are smaller and have lower yields than ordinary pigs, the price is slightly higher. But at the same time, black pigs are better and taste better than ordinary pork, so there are many tourists who have eaten black pigs once and do not want to eat ordinary pork.
Jeju Island in South Korea has always been a place that many tourists yearn for, with invincible sea views and fresh air, and most importantly, Jeju Island's special food! Black pigs are one of the most famous specialties of Jeju, where black pigs are naturally free-range, do not eat feed and growth agents, and have a long growth cycle. Because it is naturally grown, there is no artificial factor, so the meat is very delicious.
For the korean black pig cooking, the most Korean people are grilled meat.
Good ingredients, good food. With the best ingredients, no matter how you make them, they will be delicious.
11. Filipino roast suckling pig
Roast suckling pig is the main dish at Filipino banquets and certainly one of the delicacies of the Manila region, known by the locals as "Lechon", which is considered a delicacy on the table during the Chinese New Year.) Roast suckling pigs in the Philippines are made from a whole pig. The pig is first peeled and washed, stuffed with banana leaves, salt and other spices or condiments in the stomach, and a large bamboo pole is used to string the "suckling pig" straight from the center, set it on two bamboo forks, and then slowly smoke it with coconut shells as fuel. When roasted, the skin is brushed with oil, and a seasoning called atsuwete is added to the oil, so that the skin appears dark red. "If you smoke in the coconut grove in the wild, as the smoke rises, the aroma of meat, bananas and coconuts wafts in the coconut grove, which can make people feel relaxed and have a great appetite."
The best roast suckling pig is the younger pig, which has a tenderer skin and less fat. It is generally divided into two seats. The first time, eat the most fragrant pork back skin, cut the pork skin slices into 24 or 36 pieces, and put them back into the original shape to reflect the shape and beauty of the whole pig; the second time, the skin and meat of the remaining other parts are cut into small samples, still in the shape of a pig and then served. The first time you serve, you should serve sugar and mille-feuilles; the second time you will serve with sauerkraut and chopped green onion.
12. Tibetan incense pig
Tibetan incense pig, also known as "ginseng pig", grows at an altitude of 3000 meters to 4000 meters, is a unique breeding resource of the Western Sichuan Plateau, Yunnan, Tibet, Gansu Gannan and Min County, its whole body is black, the mane is upside down, and the average adult pig weighs less than 50 kg
Tibetan incense pigs feed on natural wild edible plants and fruits, and are known to have grown up drinking spring water and eating mountain treasures. Authentic Tibetan incense pigs are kept in the mountains and forests all year round, and even feed on wild cordyceps, matsutake mushrooms, ginseng and other precious medicinal materials, so not only the meat is delicious, often eaten, and even has a certain health effect on the body.
There is also a beautiful legend about the Tibetan incense pig. Legend has it that when Princess Wencheng came to Tibet, she stayed in The Tainuma (announced the ancient city of Tainuma in Jiangda County) in the Nyingchi region of Tibet, and after enjoying the Tibetan pig, she felt that the taste was very delicious and greatly appreciated.
Tibetan fragrant pigs have "six most" in quality, that is, the meat has the highest amino acid content, the highest trace elements, the lowest fat content, the longest pig intestine, the thinnest pig skin, and the longest mane.
Tibetan pork body is small and thin, less fat, more lean meat, tender meat, smooth taste, delicious taste, and has a certain maintenance effect on human body functions. Especially the pig skin, the taste Q elastic tender, far better than the average pig, known as the "treasure of the plateau" reputation. As early as the Ming Dynasty He Yudu's "Yibu Talks", it was praised as a "fragrant pig" and was deeply loved by diners.
13. Five-fingered mountain pig
Wuzhishan pig, also known as rat pig, is mainly produced in the Wuzhishan District of Hainan Province, and is one of the famous small pig breeds in China. It also has a nice name called "amorous pig", which is said to be the offspring of domestic pigs and wild boars raised by farmers in Wuzhishan.
The Wuzhishan people call the local original breeding pigs "five-legged pigs", also known as fragrant pigs. Our common pigs have four feet, but why are pigs in the five-fingered mountains called "five-legged pigs"? Welcome to join the Kitchen Shadow Senior Foodie Group, talk about delicious food, and enjoy life! For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. It is said that the feet of this kind of pig are very short, the individual is not large, the weight is light, the breeding is only a hundred pounds a year, the mouth is pointed and long, usually foraging with the mouth arch soil, the mouth does not leave the soil, the Li family thinks that its mouth is also a foot, so it is called "five-legged pig".
The real five-legged pig is four short, the mouth is long, and the mouth is close to the ground when walking, the tail and ears are small, and the tail is very short, not artificially cut short, this we should pay attention to the distinction. In addition, the real five-legged pig is extremely aggressive, usually you can't get close to it, see you run, if you catch it, then be careful, one does not pay attention, may be bitten by it, so the staff of the Hainan kitchen will tie the mouth of the five-legged pig when catching the five-legged pig.
Although the five-fingered mountain pig is domesticated, the Li family generally does not trap it during the breeding process, but allows it to move freely outside to forage for food. Therefore, it has less thick skin and oil, high lean meat rate, firm meat, fresh and refreshing, aromatic taste, and more than not greasy. Whether it is white cut, barbecue or hot pot, it all tastes good and has a unique flavor.
Fragrant and crispy five-legged pig, really very tasty.
Braised pork with five feet
Cumin roasted five-legged pig
14. Coke pig
Cola pigs are produced in Cola Township, Hezhang County, the ancient capital of Yelang, northwest of Qianxi, and are a famous breed of pigs in Guizhou. Because of the precious resources of this pig breed, it is located on the bank of the Jinsha River in the Wumeng Mountains, so it is also called the Ujin Pig.
Weining and Hezhang counties in Guizhou Province are the central production areas of Coke pigs, and are also distributed in Qixingguan, Shuicheng, Nayong, Panxian and other areas. Cola pig is a grazing pig breed, adapted to alpine climate and extensive feeding, and the feed is mainly corn, potatoes and wild pasture. Locals jokingly said: "This Coke pig eats Chinese herbs, drinks mineral water, and grows bodybuilding meat." "This has become a high evaluation of the green pollution-free and delicious meat of the Bijie Cola pig."
The cola pig grown up in the stock is strong, the hind legs are developed, the meat quality is excellent, the taste is delicious, the taste is delicate, it is suitable for fresh use, and it is a high-quality material for making bacon and ham. The famous Yunnan Xuanwei ham is made of Coke pig as the main processing raw material, so the folk are also known as "Sherwin-Wei Ham Cola Pig".
15. Parmesan pig
Bama Xiang pig is produced in Bama County, Hechi City, Guangxi Province, and is a local specialty. Guangxi Bama is rich in specialties, including Bama hemp, Bama white mud, Bama geomagnetism, Parma fragrant rice and so on, the most famous of which is the Bama fragrant pig.
Compared with other pigs, Parmesan pig has many excellent qualities such as high protein, amino acids, calcium and phosphorus content, fat content and low calorie content. The nutritional components such as protein, fat, calories, glutamic acid, and cholesterol contained in Parmesan pork are generally better than those of ordinary domestic pigs.
Laxiang pig is a traditional high-end gourmet food. Since Bama is located in the Guangxi Yao Autonomous Region, the Yao people in the area are inconvenient to store fragrant pigs, so they use the unique traditional production process of the ethnic group to make fragrant pork. At present, the processed products of Parmesan Xiang Pig are almost all wax products. Nowadays, people combine modern scientific recipes and traditional ethnic handicrafts to create a unique national flavor.
Tasting the Parmesan pork may arouse people's desire for pork in the past. In the past, when the material conditions of life were scarce, a small piece of pork could already make people salivate, and people rarely had the opportunity to taste the real delicacy. Therefore, people's memories of pork at that time will stay subjective, although the meat is not really delicious, but because of the fresh meat, the memory of the taste of pork will be hidden in the heart, so that it is difficult to find a meat aroma that can "match" the taste of pork in the memory.
Parmesan pork has a unique style of bright color, tender meat, mellow and refreshing, meat but not greasy, not fishy and not greasy, not slippery and not greasy, fresh and fragrant, evoking people's memories of the past delicious, and is therefore loved by gourmets.
16. Wild boar
Wild boar, also known as mountain boar, is divided into European wild boar and Asian wild boar. There are 27 subspecies of wild boars in the world, and they are widely distributed in the world, but due to factors such as human hunting and a sharp reduction in living environment space, the number has been drastically reduced, and it has been listed as an endangered species in many countries.
In China, wild boars are nationally protected animals and cannot be killed. On August 1, 2000, the State Forestry Administration issued the "List of Terrestrial Wild Animals Protected by the State that are Beneficial or Have Important Economic and Scientific Research Value". Wild boars are listed as national second-level protected animals. However, in many mountainous areas of China, there is still a serious phenomenon of killing wild boars.
The world's toughest wild boar is called the Giant Forest Pig, which is mainly distributed in the Congo Basin of Central Africa from East Africa to West Cameroon (there are 3 subspecies); Diurnal, haunting the equatorial dense forest area. The Giant Forest Pig is fierce and can defeat leopards and hippos. Wild boars are omnivorous and eat whatever they can. Domestic pigs, one of the main sources of human meat food today, were also domesticated by wild boars 8,000 years ago. Wild boars not only have a very different appearance from domestic pigs, but also grow much slower than domestic pigs and weigh heavier.
Wild boar meat is tender and mellow, rich in game, high lean meat rate, low fat content (only 50% of domestic pigs), rich in nutrition, containing 17 kinds of amino acids and a variety of trace elements, linoleic acid content is 2.5 times higher than domestic pigs.
According to folk old Chinese medicine and the "Compendium of Materia Medica", wild boar belly has a special effect on various stomach diseases, and wild boar belly is the most medicinal value of wild boar. Wild boars live in deep mountains and old forests all year round. Wind meals and sleeping, strong physique, wild boar belly has a warm spleen and stomach to the human body, stomach nourishment effect. Wild boar belly is the pig stomach, according to the "Compendium of Materia Medica", the sex is slightly warm, sweet, has the effect of stopping gastritis, stomach deficiency. Thick furry wild boar eats miscellaneous food, bamboo shoot herbs bird egg mushrooms, hare mountain rat poisonous snake centipede, as long as you can eat anything to eat the stomach. Although scientists have not yet reached a consensus on whether wild boars have toxin immunity, judging from the fact that wild boars do not die immediately because of eating poisonous food, the stomach of wild boars can be said to be inviolable.
Classic: Braised wild boar meat
According to folklore, after the wild boar swallows the poisonous snake, the poisonous fangs of the poisonous snake will bite the inner wall of the wild boar's belly, and the wild boar belly soaked in various Chinese herbs for a long time has its own set of high tricks for healing the wound, which will produce granulation tissue at the base of the wound, and then form fibrous tissue and scar tissue to leave a "boil" on the gastric mucosa on the surface of the stomach, and the more "boils", the higher the medicinal value. Moreover, modern medical experiments have also shown that wild boar belly contains a large number of essential amino acids, vitamins and trace elements, which can help digestion, promote metabolism, and have a significant effect on gastric bleeding, gastric ulcer, gastritis, intestinal ulcer and gastric sagging. It is said that wild boar belly is a very good medicinal diet for treating stomach problems. Wild boar belly has a special effect on stomach bleeding, gastritis, etc., if you add red dates, American ginseng, guiyuan, berries and other ingredients with simmering, the treatment of stomach diseases is quite effective. This dish is a typical medicinal dish, with wild boar belly as the main ingredient, supplemented by goji berries and yams, and the stewed soup is milky white.