Xu Muong Black Pork

“The quintessence of Vietnam”

Indigenous genetic resources conservation

Black pig is an indigenous pig breed that has been raised by Thai and Muong people in Hoa Binh province for a long time. Hoa Binh black pork has long been famous for its delicious quality. Black pig has 2 small ears, small legs, straight back, slim belly. Pigs with black or jet-black fur and skin, pigs are slightly brown in color, not red like industrial pigs, white fat, very clear when kissing the water, crispy skin, delicious, juicy meat very different. However, since the 90s, the black pig raising of people in Hoa Binh province has been increasingly lost due to competition from hybrid pig breeding models, superfluous pigs using industrial feed. Many households switched from raising black pigs to raising industrial pigs more economically. Therefore, the urgent task is how to help farmers restore and develop pig herds that both bring in income and contribute to the conservation of precious genetic resources in the locality as well as in Vietnam.

Local traditional respect

Black pig is a familiar pet of the people here. Black pigs are closely associated with the cultural and culinary life of the Thai and Muong people. Most of the households have barns and raise a few sows to make use of surplus food, agricultural machines, etc. Pigs are mainly slaughtered for worshiping ancestors during festivals and Tet. or events. special family circumstances. In the funerals of the people here, black pork is an indispensable ingredient for processing dishes such as grilled spring rolls, bone soup, three hugs, three hugs… along with local spices. It is thanks to the traditional breeding method, using natural and available ingredients, that black pork becomes even more delicious and special. Good news spread far away, users in many localities such as Hanoi, Hai Phong … take advantage, search and use.

Fair and equitable sharing

With the current situation, apparatus as well as the potential to recover and develop products and markets for Hoa Binh black pigs. CooPlus Co., Ltd (CooPlus Social Enterprise) cooperates with Hoa Binh Provincial Cooperative Alliance and related partners (Indigenous pig farming cooperatives, NGOs, institutes, research schools …) in the province cooperated to develop the program “Development of the black pig value chain Increase income for people in Hoa Binh province, contributing to the conservation of precious indigenous genetic resources of Vietnam”. CooPLus Company was established on June 26, 2018 under the project CooPlus Social Enterprise (Social Mission Enterprise) – Project code: 4360113223 issued by Hanoi Department of Planning and Investment. The company was established with a Mission to Support People in Areas that GoodNeighbor International (GNI) is implementing in Vietnam to produce and consume livelihood products. people thereby contributing to helping children have better living and learning conditions.

Breeding process

Econfriendly farming

With the traditional breeding system Breeding method (cooking leftovers combined with vegetables and fruits), pork has a delicious quality, but the fat percentage is very high and slow to grow, which leads to the product not being produced. meet the requirements of consumers and economic efficiency from the low livestock production, the cost of the breeder’s time. To solve the above 2 problems. CooPlus, in collaboration with the Provincial Cooperative Alliance, local pig farming cooperatives and especially Good Neigbors Vietnam, has conducted a series of training activities and supported farmers to participate in the model of applying this method. animal husbandry in the direction of ecological agriculture, using mixed feed from local natural ingredients of high quality, specifically:

Good Agricultural Practice (VietGAP)

  • Breeding time: from 6.5 to 7 months is enough for slaughter. The rearing time is long enough for the pork to accumulate enough nutrients and produce the most delicious quality (shorter the meat is not juicy, not fragrant, the skin/skin is not thick and crispy – Growing longer will have food, the meat will be tough (skin/skin is thick and hard).
  • Feed is used from 100% natural ingredients that provide a full range of nutritional ingredients for pigs to grow and create special substances.
    • Protein ingredients (helps muscle development): Dai tea leaves, soybean meal, fish meal, earthworms.
    • Starch ingredients (helps create energy for daily movement of pigs): corn starch, cassava, rice bran.
    • Ingredients Vitamins and catalysts: Red soil, eggshell, bone meal – becomplex, premix.
    • Beneficial bacteria for the digestive tract: Through food fermentation and probiotic supplementation.
    • Natural antibiotics: Pigs are supplemented with 2 herbs: Hoan Ngoc and Kum ginseng to help the pig’s digestive system be healthy, absorb nutrients well, thereby enhancing natural resistance, reducing the use of drugs (antibiotic cover). birth) in disease prevention and treatment.
    • Fiber: is the available vegetables and fruits grown or collected by households in the area.
  • Feed combination method: The ingredients are divided into 3 groups to combine pig feed
    • Dry bran: is a mixture of flours from cereals, micro and macronutrient supplement powders.
    • Wet bran: support local vegetables (banana stem, sweet potato, gourd, squash…) that are chopped and mixed with micro-organisms and honey, then incubated on men.
    • Green food: These are herbs that are supplemented once a week.

The food after being processed and fermented to meet the standards will be fed to pigs according to the diet according to each age, each stage of development of the pig to achieve the highest efficiency and create the best meat quality. .

No remain of antibiotic

In addition to applying the above breeding method, 100% of participating households are trained and applied the Biosafety Method in livestock production to minimize the risk of disease outbreaks for each pig herd. household. All households installed cameras in the barn area to monitor the clock time as well as limit agents that can bring pathogens near the breeding area. As a result, 100% of the local pig farming cooperatives participating in the program are certified: Good Agricultural Practices in Livestock (VietGAHP).
With the above methods, Xu Muong black pigs have the highest quality, absolutely no antibiotic residues and growth stimulants. The quality of black pork from Muong province satisfies the most demanding customers on the market today.


Lee Nga

Cau Giay

Coolplus products are fresh, flavorful, and very affordable. I have purchased many times and will continue to buy from them.

Nguyen Van Trung

Ha Đong

I am very satisfied with Coolplus’s service. They are friendly and attentive to their customers. I will come back to buy from them again if I have a chance.

Đo Mai Huong

Thanh Tri

I am very satisfied with Coolplus’s service. They are friendly and attentive to their customers. I will come back to buy from them again if I have a chance.

Nguyen Thi Thu

Cau Giay

The prices at Coolplus are very reasonable and I am completely assured of the quality of the products. Will definitely come back to buy here.

Trieu Thu Hang

Đong Đa

Coolplus has provided me with great products for many years. I am always satisfied with the quality of their products

Mr Hung

Thanh Xuan

I have purchased raw and processed meat from Coolplus and am very pleased with the quality of their products. I find their service very professional


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