Bama Xiang pig is world-famous, with thin skin and thin meat, more lean body, bright red muscles, delicate muscle fibers, white fat and delicious taste.

Bama Xiang pig quality technical requirements (a) protection object. Brass pig. (2) Source of raw materials. 1. Pigs raised in accordance with the production technical regulations within the scope of geographical indication protection. 2. Feeding: (1) Venue: Mainly in captivity, each sow must have more than 5 square meters of breeding grounds and enough sports grounds. (2) Feed: The sow is mainly composed of local wild vegetables, green fodder and rice glutinous rice, and is supplemented with concentrates and minerals such as corn, soybeans and stone powder. The raw piglets are fed with fresh wild vegetables and green fodder. In addition, the compressed pellets are replenished according to the following formula. The feeding formula is: corn 50%, bran 18%, soybean or bamboo bean 15%, peanut bran 10%, stone powder 1.7%, salt 0.3%, milk powder 5%. (3) Feeding method: Feed three meals a day. Give the dry material to the dry material first, and freely drink the clean well water and river water from the original place. (4) Feeding safety: It is forbidden to use contaminated water and feed, prohibit the use of prohibited veterinary drugs prescribed by the state, prohibit the use of growth hormone, and prohibit the use of premixes, additives, bone meal and fishmeal. 3. Raw meat requirements: Pigs from 50 days old to 70 days old, weighing 6kg to 10kg, have passed the inspection and quarantine and meet the requirements of GB 2707. Bone and blood, meat is fresh, non-polluting, and not mixed with other impurities. (2) Processing. Process: Slaughter - Lower Bone - Pickled - Dry - Shaped - Epithelial - Charcoal Drying - Cooling - Plastic - Packaging. (3) Quality characteristics of the product. 1. Sensory characteristics: (1) Color: The fat skin is yellow, the meat surface is smooth and oily, the muscle cut surface is reddish or dark red, and the fat cut surface is white or slightly yellow and shiny. (2) Appearance: The shape remains intact, the cut surface is smooth, shiny, and there is no roasted focus and mildew spots. (3) Organizational state: The body is dry and firm, the meat is tender and tender, and there is no blood and water seeping out by hand, and the skin and meat are not separated. (4) Odor and taste: It has the flavor of traditional bacon, moderately salty, delicious taste, no milky smell, rancid smell or other odor. 2. Physical and chemical indicators: water ≤ 21%, lean meat rate ≥ 42%, glutamic acid ≥ 2100 mg / 100g, salt ≤ 10%, acid price ≤ 4%, nitrite ≤ 10 mg / kg, trimethylamine nitrogen ≤ 13 mg/kg.