Wild boar has the nutritional advantages of high protein, high amino acid, high linoleic acid and low fat. The meat is tender and mellow, with high lean meat rate, low fat content (only 50% of domestic pigs) and rich nutrition. It contains 17 amino acids and various trace elements, of which linoleic acid is 2.5 times that of domestic pigs. Linoleic acid has the functions of softening cardiovascular and cerebrovascular diseases, promoting blood circulation, lowering blood lipid and blood pressure, and is known as "vascular scavenger". Linoleic acid is an unsaturated fatty acid which is necessary for human body but cannot be synthesized by itself. Must be taken from the diet. Lack of linoleic acid can cause blood thickening, blood vessel blockage and sclerosis, induce blood pressure and blood lipid increase, and cause diseases such as cerebral hemorrhage, stroke and hemiplegia. Wild boar is rich in flavor, tender and not greasy, with thick skin, but crisp and refreshing after eating. Bone soup has a unique fragrance and flavor, transparent and clear, with few oil beads on the surface, not greasy after drinking, and refreshing aroma.

The growth rate of black pigs is slow, and the growth cycle is 3 ~ 4 times that of ordinary commercial pigs. The contents of protein, amino acids and trace elements are much higher than those of ordinary pork in the market, while the cholesterol content is only 1/6 of that of ordinary black pig. Black pork has soft fiber, less connective tissue and more intramuscular fat in muscle tissue. The meat color is bright red, the marble pattern is obvious and evenly distributed, and the muscle fat content is about 7.56%. High hydraulic power, neutral pH (6.26), tender and juicy, mellow and delicious, and the meat quality is far superior to other pork on the market. It belongs to pork with high protein, low fat and high vitamins.