Shangri-La Tibetan Pork

Shangri-la County, in Diqing Tibetan Autonomous Prefecture, Yunnan Province, is home to the Tibetan pig, also known as the ginseng pig. It's a lean breed of pig indigenous to the Tibetan plateau, where it is also a favorite culinary specialty. The residents of Shangri-La are mainly Tibetans, so the diet is mostly Tibetan style. Tibetan pork is one of its specialties.

Because some of the vegetation that the Tibetan pig grazes on are medicinal herbs, its sweet, marbled meat carries some of those nutritional benefits to those who eat the meat.

Native to the Qinghai-Tibet Plateau, the Tibetan pig is well adapted to the high altitude and cold climate. It is used to spending the entire year at pasture. It is a relatively small breed. They grow to an average of 35 kilograms, or 77 pounds, as adults. The main habitat of the Tibet pig is in the forest and valley zone which is located at an altitude of 2,900-4,100 metres (9,500-13,500 feet).

The Tibetan pigs have a highly-developed digestive system, which evolved to adapt to living on a diet of sparse vegetation of the plateau, made up mostly of stems, roots and seeds of wild plants.

One of the favorite ways to enjoy the meat of the Tibetan pig is a dish called pipa meat. It is a kind of bacon made in the traditional Tibetan method. It was named Pipa meat because it is shaped like a Pipa (a Chinese lute). Locally, the meat is described as “thin and sloppy.” Because of the process, it can be stored for a long time. If it is left without being touched, it will keep for several years. It can be boiled and stewed, and is considered a gourmet food.

Tibetan pork is a rare delicacy that should be experienced when traveling in Yunnan.