Across Chinese-speaking regions, nearly every part of the pig is used: from ears and cheeks to liver, and even intestines—parts many non-Chinese diners avoid—can become premium delicacies. Taiwan's domestic pork self-sufficiency rate exceeds 90%, and pig farming has traditionally been the most valuable segment within the livestock industry. Yet as Taiwanese eating habits shift, chicken has overtaken pork in popularity, and the number of pig farms continues to decline.

Pigs occupy a complex place in Chinese culture. The character for "home" (家) contains the radical 豕 (shi)—a pictograph of a pig, reflecting how ancient Chinese saw pigs as essential to household prosperity. Yet pigs are also stigmatized—used in insults about laziness or gluttony. Curiously, Western cultures share similar associations.

In folk traditions, Hakka communities and the town of Sanxia District, New Taipei City maintain sacred pig competitions, where massive pigs are raised as offerings to deities. To qualify for competition, these pigs must weigh at least 500 kilograms. At the 2012 Sanxia Zushi Temple festival, one pig reached a staggering 1,061 kilograms. The practice has drawn humanitarian concerns; Britain's Daily Mail published criticism of the contests.

Taiwan's Black Pigs: Sweet, Succulent, Never Greasy

Taiwan's pig breeds can be broadly divided into domestic and Western varieties. The primary source of commercial pork comes from crossbred LYD pigs—a mix of foreign Landrace, Yorkshire, and Duroc breeds. Still, Taiwan's native pigs maintain their place in the market, mainly represented by indigenous black pigs and Taiwan's wild boar.

Native black pigs include the Taoyuan pig and Liudui black pig. The Taoyuan pig, commonly called the Taiwan black pig, was introduced from Guangdong Province during the Qing Dynasty. The Japanese introduced crossbreeding during the colonial era, and the modern Taoyuan pig reflects this mixed ancestry.

The Liudui black pig descended from black pigs early settlers brought from China, refined over generations through selective breeding. The mature pork offers sweet, delicate flavor with rich yet light fat and a pleasantly crisp texture—a signature specialty of Pingtung County.