Northwestern black pork fat is as expensive as premium meat

With a retail price of 160,000-260,000 VND per kilogram (depending on the type), Northwestern black pork fat is still sought after by families with good incomes.

Pork fat has long been considered a cheap ingredient. However, currently, Northwestern black pork fat is sold at the same price as premium meat. Ms. Huyen, a retailer in District 12, Ho Chi Minh City, is selling 5 kg of Northwestern black pork fat at the same price as pork belly and pork shoulder - premium pork. Despite the high price, each batch of goods is quickly sold out.

According to Ms. Huyen, Northwestern black pork fat is popular because it has a delicious flavor and is less wasteful when processed. The liquid fat can be used for frying, while the pork fat can be combined with fish sauce or processed into many attractive dishes.

Black pork fat is packaged in 300 gram trays for 76,500 VND at a food store in Ho Chi Minh City. Photo: Organica

Keeping up with the new consumer trend, Ms. Pham Phuong Thao, owner of the Organica chain of stores in Ho Chi Minh City, also imports black lard to sell for 76,500 VND per 300g tray, equivalent to 255,000 VND per kg. Not only selling to customers, Ms. Thao's family has also switched to using this type of lard. "Black lard when fried with onions or fried with rice has a more delicious flavor than regular cooking oil, and at the same time can be preserved for a long time and is less wasted when used," she said.

Ms. Thao’s shop imports black pork fat from farms in Hoa Binh. Here, they are fed natural foods such as fermented and cooked bran, without using industrial feed. Thanks to natural farming methods, slaughtering and deep freezing, this type of fat is increasingly popular with consumers.

On online markets, black lard is also widely sold, ranging from 160,000 to 220,000 VND per kilogram, depending on the type. In addition to selling fresh lard, many stores also sell jars and bottles of processed lard.

Ms. Hong, a wholesaler of this type in Hanoi and Ho Chi Minh City, said that she can only collect about 50-100 kg of fat per day because the slaughter of black pigs is not much. To have enough goods, she has to buy from many suppliers in Dien Bien, then divide them into vacuum bags for preservation and distribution.

In addition to selling fresh lard, many stores also sell jars of processed lard. Photo: thaonguyenhome

The Northwestern Black Pig is a native breed of pig popular in the provinces of Son La, Lai Chau, Dien Bien, Lao Cai, Yen Bai, and Hoa Binh. This breed of pig is raised in a natural grazing method by ethnic minorities such as Thai, Mong, and Dao. The Northwestern Black Pig is characterized by a small body, short legs, and pure black or black-and-white hair. The pork is firm and has less fat than industrial pigs. The fat of this breed of pig has a more fragrant flavor and is highly appreciated for its quality.

According to households in the Northwest, a 50 kg black pig can produce 7-12 kg of fat, while a 100 kg pig can produce 15-25 kg of fat. However, due to the small number of households raising black pigs, the amount of supply to the market is still limited. This makes the price of black pork fat not only high but also difficult to buy.

The Ministry of Agriculture and Environment said that in 2024, the country's pork output is estimated to reach 5 million tons, an increase of 3.7% compared to 2023. Currently, on large farms, industrial pigs such as Landrace and Yorkshire (Dai Bach) are commonly raised thanks to their fast growth ability and high lean meat ratio.

On the contrary, black pigs, also known as Muong pigs, are indigenous breeds, crossbred between wild pigs and domestic pigs. This breed has a slow growth rate and is often raised freely. Black pork meat is firm, has thick skin, and is delicious. It is the special breeding method and indigenous origin that have made Northwestern black pork fat an expensive commodity, sought after by gourmets.

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