Hainan's pampered pigs fetching sky-high prices
By Zhao Wen |
July 19, 2012, Thursday
|
Print Edition
Print Edition
MEAT eaters paying up to 20 times the normal price for pork will be helping pigs in south China's Hainan Province lead a pampered life - until they end up on the butcher's slab that is.
They enjoy daily exercise, have music piped into their living quarters, eat nutritious meals and even have their own special toilet area.
The result is pork selling at nearly 800 yuan (US$125.58) per kilogram.
The expensive pork hit the Beijing and Shenzhen markets yesterday, compared to the normal variety on sale at around 40 yuan per kilo.
The miniature pigs raised in Hainan's Chengmai County are fed organic feed containing spirulina, Jasmine flowers and nutritious leaves and insects, which result in a low cholesterol content and a sweeter smell after cooking, says the producer.
Apart from their comparatively luxurious lifestyle, the raising period is twice as long as for normal pigs, adding to the cost. The pigs are reared for about a year before they go to market.
Yang Zhenxi, president of Shanghai Swine Trade Association, was skeptical. "Pork is pork," he said, but allowed that there could be a difference in how the meat tastes.
They enjoy daily exercise, have music piped into their living quarters, eat nutritious meals and even have their own special toilet area.
The result is pork selling at nearly 800 yuan (US$125.58) per kilogram.
The expensive pork hit the Beijing and Shenzhen markets yesterday, compared to the normal variety on sale at around 40 yuan per kilo.
The miniature pigs raised in Hainan's Chengmai County are fed organic feed containing spirulina, Jasmine flowers and nutritious leaves and insects, which result in a low cholesterol content and a sweeter smell after cooking, says the producer.
Apart from their comparatively luxurious lifestyle, the raising period is twice as long as for normal pigs, adding to the cost. The pigs are reared for about a year before they go to market.
Yang Zhenxi, president of Shanghai Swine Trade Association, was skeptical. "Pork is pork," he said, but allowed that there could be a difference in how the meat tastes.
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