Xiangxi cured meat

Xiangxi cured meat

　　Xiangxi cured meat is also part of our Hunan cuisine. Whether in the past, present, or future, we people of Xiangxi will always maintain the tradition of making our distinctive cured meat.

　　 In our region, about twenty days before the Lunar New Year, almost every household slaughters a New Year’s pig to welcome the new year. The pork is cut into strips, rubbed with salt, and left to cure for a period of time. Once the salt has fully penetrated the meat, it is threaded onto ropes and hung over the hearth to be slowly smoked by the rising smoke.

　　 The genuine Xiangxi cured meat we see may look unattractive and pitch black, but this is the authentic, traditional Xiangxi cured meat — it carries a flavor we will never forget.

　　 Friendly reminder:

　　 Xiangxi cured meat is different from cured meats in other regions. Its surface has a thin layer that looks like grease residue, but once cleaned, the meat reveals a golden, glossy skin, bright red lean meat, pale yellow fat, and the unique aroma of cured products. The cured meat can be steamed or boiled and eaten directly, or stir-fried with various fresh or dried vegetables — there are many ways to prepare it.

　　 Benefits: Cured meat is rich in phosphorus, potassium, sodium, as well as elements such as fat, protein, cholesterol, and carbohydrates. It helps stimulate the appetite, ward off the cold, and aid digestion.