Yongsheng Cured Pork

Yongsheng Cured Pork

　　Yongsheng cured pork is a specialty of Yongsheng Township in Jinkouhe District, Leshan City, Sichuan Province. The pork is made from naturally raised grain-fed pigs in the mountains and undergoes a special three-month curing process. It has an exceptionally rich flavor and is tender yet not greasy. Each slice can measure as large as 1×8×14mm, leaving a memorable aftertaste that earns endless praise.

　　Yongsheng Township, situated at an altitude of over 1,500 meters, is home to more than 1,200 households. Almost every farming family in the mountainous area raises pigs—typically two to three or as many as five to six per household. Piglets weighing under 50 jin (about 25 kg) are mostly free-range, fed mainly on locally grown corn, sweet potatoes, and vegetables. They are only penned during the fattening stage. This eco-friendly method produces high-quality fat pork with excellent texture. The cured pork is also carefully prepared, usually using front and hind trotters with balanced lean and fat portions. These are salted for two to three days, drained, then smoked over mountain firewood for over 20 days. The smoking process involves frequent turning to ensure even curing. Yongsheng aged cured pork is known for its melt-in-your-mouth texture, rich aroma, and non-greasy taste. With a one-year breeding cycle, the pork is firm and flavorful. Despite rising prices each year, it remains highly popular. In recent years, it sold for up to 50 yuan per kilogram, and prices are expected to rise again this year. It is reported that Yongsheng Township alone sells over 250,000 kilograms of cured pork annually, generating sales revenue exceeding 12 million yuan.