Bamei pigs, an indigenous Chinese breed, yield meat with a delectable flavor and boast higher carcass fat content compared to commercial breeds, making them a rich food source for humans. However, the differences in lipid and nutrient components between the adipose tissue of Bamei pigs and commercial pigs are still unclear. The study employed UPLC-MS/MS to quantify the composition of lipids and metabolites in the backfat of both Bamei and Large White pigs. A total of 428 lipids and 193 metabolites were significantly different between the 2 groups. Specifically, Bamei pig backfat exhibited altered levels of various lipids and metabolites that may potentially contribute to nutritional and flavor differences, including unsaturated triglycerides, free fatty acids, medium-chain triglycerides, essential amino acids, vitamins and antioxidants, while maintaining reduced cholesterol levels. Furthermore, we delved into the molecular mechanisms underlying these nutritional differences by analyzing significantly different 431 mRNAs and 865 proteins and integrating the regulatory network of protein-metabolite-lipid pathway. Importantly, in the pyruvate metabolic pathway of Bamei pigs, the bioprocess of lactate production was inhibited but the acetyl-CoA production was activated, suggesting the possibility that energy allocation favors the biogenesis of lipid precursors. These findings may contribute to guiding industrial food producers in enhancing the quality of lard at the genetic and molecular levels.