米紙｜本地養豬第二代 一個守豬場 一個做肉類分割員 內地豬每天來港二三千隻 本地豬還有生存空間嗎？豬兄弟：「只想賣自己養的豬」

These two brothers, one a meat cutter and the other a pig farmer. After graduating from university, they both took over the family business, becoming the second generation of local pig farmers. What they most wanted to protect was their local pigs. Two to three thousand pigs from mainland China arrive in Hong Kong daily at low prices, leaving little room for local pigs to survive. Some pig farms have already closed down. The younger brother said, "If you don't develop retail and only rely on supplying pigs, you'll always be at the mercy of others who drive down prices." So he opened a butcher stall in Ap Lei Chau (named after his parents), selling only pigs he raised himself. Local pigs have particularly hard bones, are rich in calcium, and have no hormone or antibiotic residues. Their meat is tender and sweet—this is the taste they've cultivated with their dedication.