The pig skin of local pigs is thicker, while that of ordinary pigs is thinner. Because the growth cycle of local pigs is long, the pigskin of local pigs is about .5-.7cm, while that of ordinary pigs is generally less than .2cm; The lean meat of local pork looks pale red, not bright but not dull, with a sense of transparency and delicate meat quality, while the lean meat of ordinary pigs looks bright red or pale with rough meat quality.
The pig seedlings of native pigs must be local varieties, and foreign pigs and hybrid pigs are pseudo-native pigs even if they are kept in the whole range. The piglets in the countryside are naturally bred by their own sows, and there are only a handful of breeding pigs in Shili Baxiang. This is definitely a pure local pig seedling. During the whole range, pigs can move freely in an enclosed mountain area. Such pigs are just more compact in meat quality and better in taste than pigs in traditional pig farms. The food to be fed must not be added with any feed. Domesticated pigs are fed with cooked rice, vegetables, sweet potato vines, wild vegetables and rice bran, which are cooked together and then fed. Piglets are usually fed thick rice porridge once in the morning, once in the afternoon and once in the evening for about one and a half months.