pork fat

pork fat

　　In winter, after slaughtering the pig, people used to burn off the hair by bundling straw and setting it on fire, rather than scalding the pig with boiling water. Fresh meat was generally not eaten. After gutting the pig, the lean meat and bones were separated, and a wide strip of fat about one foot across from the pig’s back was cut off. No salt was added, and the fat was either hung from the roof beam to be smoked or hung on the wall to air-dry. This product is called “pork fat.”

　　The longer the pork fat is stored, the more yellow it becomes, which is considered a sign of better taste and prosperity. During festivals or when hosting guests, a piece of pork fat is cut off, burned and scraped clean, then sliced and eaten. On regular days, a small piece is cut off and rendered into oil for cooking dishes or making noodle patties.