Tibetan pigs are primarily raised on the Qinghai-Tibet Plateau, including breeds such as the Yunnan Diqing Tibetan pig, Sichuan Aba and Ganzi Tibetan pigs, Gansu Cooperative pigs, and various Tibetan pig populations found in Shannan, Nyingchi, and Changdu of the Tibet Autonomous Region. These pigs are considered rare and high-quality breeds globally. They have evolved in a natural, pollution-free, cold mountainous environment, resulting in characteristics like thin skin, high lean meat content, extremely fine muscle fibers, tender texture, rich flavor, and excellent taste. Tibetan pork is versatile, suitable for making sauces, salted meats, roasted dishes, and even roast suckling pig, which is a popular premium product. **First, physical characteristics** Most Tibetan pigs have black coats, with some showing incomplete "six whites" markings. A few may be brown, and piglets often have brown longitudinal stripes on their fur. Their bristles are long and dense, giving them a soft and fluffy coat. The body is small, with a long, straight, tapered snout and a narrow forehead, often with few wrinkles. Their ears are upright and flexible. The chest is relatively narrow, the body is short, the back is straight or slightly curved, and the hindquarters are slightly higher than the front. The hips are tilted, the limbs are strong and compact, and the hooves are firm. Most sows have five pairs of teats. According to field surveys, an adult female pig has a body length of about 85.1 cm, a chest circumference of 73.25 cm, a height of 49.92 cm, and weighs around 33.04 kg. A male pig measures 85.1 cm in length, has a chest circumference of 34 cm, stands 42 cm tall, and weighs approximately 25.91 kg. **Second, living habits** Tibetan pigs are highly adaptable to harsh cold climates and can survive on minimal feed and poor management conditions. In the mountainous regions of the Qinghai-Tibet Plateau, where elevations range from 2,500 to 3,500 meters, the annual average temperature is between 7°C and 12°C, with winter temperatures dropping as low as -15°C. Despite a frost-free period of only 110 to 190 days, and limited feed availability, these pigs can still thrive. This remarkable adaptability and resilience make them a unique genetic resource that no other pig breed possesses. **Third, production performance** Under grazing conditions, Tibetan pigs grow slowly. At 12 months old, they typically weigh between 20 to 25 kg, and by 24 months, they reach 35 to 40 kg. Under controlled feeding conditions, when given a diet containing 13.81 MJ of digestible energy and 166 g of digestible crude protein per kg, they can reach 53 kg at 307 days of age, gaining about 173 g per day. The feed conversion rate is 5.24 kg of feed per kilogram of weight gain. On average, they weigh 48.62 kg, with a slaughter rate of 66.6%, a lean meat percentage of 52.55%, and a fat percentage of 28.38%. Sows usually give birth once a year, with an average litter size of 4.78 piglets for first-time mothers, 6.03 for second litters, and 6.43 for third litters.

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