Junlian Traditional Cured Pork

Junlian Traditional Cured Pork

　　In the past, pork was still considered a luxury. Every winter, around the time before the Lunar New Year, every household in Junlian would slaughter a pig for the New Year. After setting aside enough fresh meat for the holiday, the rest was preserved. The meat was salted with a mixture of various seasonings such as Sichuan peppercorns, Chinese prickly ash, star anise, cinnamon, cloves, and other spices, then placed in jars to cure for 7–15 days. Afterwards, the pieces were strung up with ropes to drip dry, and then smoked slowly over fires fueled by cypress branches, sugarcane peel, tung tree bark, or firewood. Once dried, the meat became cured pork. Another method was to hang the meat above the kitchen stove, where it would be smoked daily while cooking. Using either of these two methods, after curing for over a year, the meat became what is known as "old cured pork."

　　Transforming fresh pork into cured meat—and storing it while maintaining its quality, aroma, and long shelf life without spoilage—is an art in itself. In some households in Muchei, large jars are used, with lime placed at the bottom and the cured pork stacked on top. This setup helps draw out moisture from the meat. The old cured pork stored this way boasts an exceptionally fragrant taste. In the past, locals in Junlian used to gauge a family’s wealth by the amount of cured pork hanging in their homes. The more cured pork hanging above the stove, the more prosperous and well-off the family was considered to be. When ready to eat, the cured pork is boiled, sliced, and reveals a transparent, glossy appearance with vibrant colors—yellow tinged with red. Its flavor is rich and mellow, with the fat being succulent yet not greasy, and the lean part tender without being tough. It has a uniquely delicious taste and is highly nutritious. When stir-fried, adding ingredients like scallion leaves, preserved mustard greens, or fermented black beans gives it another distinctive flavor. It is also believed to stimulate the appetite, ward off colds, and aid digestion.

　　As living standards have improved, eating cured pork has become a matter of taste preference rather than just a way to store meat before the Lunar New Year. Nowadays, in the lead-up to the Spring Festival, professional cured pork producers have emerged in urban Junlian. In recent years, companies such as Honghao, New Century, and Nanfang in Junlian have begun specializing in the processing and production of Junlian Traditional Cured Pork, helping to promote its fame across China.