Black Pig, Wild Boar

Black pigs and wild boars are two popular delicacies in Vietnam, often raised using free-range or semi-wild methods. Here are the main differences between them:

1. Black pigs (also known as Man pigs or Cap-under-the-arm pigs)

Black pigs are typically native breeds raised by ethnic minorities in the northern mountainous regions.

• Physical characteristics: Compact body (usually under 30kg), long snout, small ears, solid black or black mixed with white fur.
• Raising method: Free-range, foraging for food in combination with corn and cassava provided by the locals.
• The rearing time is usually long, resulting in very firm and flavorful meat.
• Meat quality: Thick but crispy skin, fragrant and rich fat, without any unpleasant odor.
• Other names: Man pig, half-breed pig, Muong pig, pig carried under the arm.

2. Wild boar

Wild boars include both purebred (wild) and hybrid types (between wild boars and domestic pigs).

• Physical characteristics: Stiff hair, long legs, very long and pointed snout. Most distinctive is that the hair follicles usually have three strands growing from the same hole.
• Raising time: Purebred wild boars have a slow growth rate, requiring 12 to 18 months to reach market weight of approximately 50–70 kg.
• Meat quality: Very little fat, lean meat, dark red color, thick and crispy skin.