Photo provided to China Daily.

A Tibetan fragrant pig, as the locals define it, has fed on wild nuts and snow-melt water. Trim from trotting around every day at an altitude up to 4,000 meters, it should be no heavier than 75 kilograms. It is believed to be an accidental hybrid from male wild boars in the primeval forests and female domestic pigs tended long ago by hunger-stricken Tibetans, who attempted to catch wild boars to fancy up their meals by having their female farm animals seduce them.

Wu Tinggang, executive chef at Hylandia.

Photo provided to China Daily.