Cantonese
The Cantonese pig is a historic southern Chinese domestic pig type associated with Canton, now Guangzhou, and the surrounding Guangdong region. In older Western livestock writing, Cantonese or Kwangtung pigs were grouped among the compact Chinese lard pigs imported for their early maturity, fattening ability and prolific sows. Descriptions vary because the name has been used for regional landraces rather than a single internationally standardized breed. Animals may be black, pied or dark-and-light patterned, often with a short face, deep body and relatively small frame compared with modern lean-meat pigs.
Where Cantonese-type pigs remain, they are usually kept in smallholder, village or conservation settings rather than in large commodity systems. They suit warm, humid climates and can make good use of mixed farm feeds, but they still need secure pens, shade, clean water and controlled rations to avoid excessive fat. Anyone sourcing breeding stock should verify the local strain, health status and breeding history, because the label may cover closely related Guangdong pigs, crossbreds or reconstructed lines.
Colors: Belted, Black, Black and White, Blonde, Brown, Cream, Ginger, Ginger and Black, Pied, Red, Red and Black, Sandy, Solid Black, Solid White, Spotted, Swallow Belly, White
