Pigs native to Okinawa Agu and Ayo

In the 14th century, an envoy of the Ryukyu king “Satto” brought breeding pigs back from the Ming Dynasty in China. This is said to be the beginning of pig farming in Okinawa. The two pigs considered to be native to Okinawa are; the “ayo” which were born from the breeding of pigs with white and black spots sent in 1843 as a token of gratitude for rescuing a British ship, and the “agu” which were previously on the islands. Agu have fully black bodies with ears hung down low. The back parts of their bodies are not well developed. Their backs are sunken and they are short. Ayo have black and white spots on their bodies. Their backs are not sunken as low as those of agu.
After the sharp decrease caused by the war, due to the introduction of outside species from America and mainland Japan, native pigs mostly disappeared. Presently the agu is revivaled by cross-breeding with some pigs, which have not been crossbred much, raised by some enthusiasts. These Agu-pork is on the market as brand pork.

There are many reasons why pork has become an indispensable ingredient in Okinawa’s cuisine. 1) In the 17th century, there was a ban on the slaughter of cows and horses, as they were working animals. The purpose of this was to improve agricultural production. Eating pork was encouraged instead. 2) People needed more pork to entertain Chinese envoys (ones who came from China upon the enthronement of the king of the Ryukyu Kingdom).