Meat
Jeju Black
B tier
Jeju Black (Jeju heukdwaeji) is a small native Korean pig from Jeju Island, characterised by glossy black hair and skin, short legs, a relatively long head, and a compact frame adapted to the island’s windy, rocky terrain. Traditional animals grow more slowly than commercial white pigs and produce redder, more beef-like lean with distinctive chew and hard white fat prized in local cuisine. Culinary culture on Jeju centres on black pork barbecue (heukdwaeji gui), boiled pork with salted seafood sauces, noodle and seaweed soups, and sundae-style preparations. Pure native lines were diluted by crossbreeding in the twentieth century; conservation and natural-heritage designation now protect remaining indigenous genetics for premium island pork branding.
Also known as: Jeju heukdwaeji, Jeju Black Pork
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History
Black pigs on Jeju Island were kept as hardy village stock for special occasions, with folklore linking them to island settlement and household protection.
Jeju black pigs remained the island’s principal pork type under free-range and simple pen systems before industrial genetics arrived.
Introduction of commercial breeds and crossbreeding diluted pure native type while expanding overall pork supply on the island.
Local institutions began systematic conservation of remaining indigenous black pigs as tourism elevated demand for Jeju black pork.
Inter-Korean cooperation shipped equipment to establish a Jeju Black pig farm project linked to breeding stock from the island.
Jeju native black pig genetics received natural-heritage protection, anchoring premium barbecue and regional food identity.