The Fengjing is a breed of pig introduced into the United States under a cooperative effort of the USDA, the University of Illinois, and Iowa State University. Meishan and Minzhu were also introduced with this program at the same time.
The breeds from China are slow growing and fat, but have a very good taste. They are considered to be resistant to some diseases and are able to consume large amounts of roughage. Fengjing pigs are kept well fed and managed. Their diet consists of concentrates, farm by-products, and water plants.