Han Yuan Jarred Pork

Han Yuan Jarred Pork

Han Yuan Jarred Pork is a protected geographical indication product.

　　Han Yuan Jarred Pork

　　The current administrative region of Han Yuan County, Sichuan Province

　　“Letter from the People’s Government of Han Yuan County Regarding the Protection Area of the Geographical Indication Product – Han Yuan Jarred Pork” (Han Fu Han [2012] No. 104)

　　Enterprise standard of Sichuan Daduhe Food Co., Ltd.: Q/21110000-1.002-2010 “Han Yuan Jarred Pork”

　　I. Variety

　　Local black pigs and their crossbreeds with breeds such as Landrace, Yorkshire, and Duroc.

　　II. Rearing Conditions

　　1. Rearing Environment and Feed Conditions:

　　(1) Rearing Environment: Elevation above 1,200 m within the production area, average annual temperature of 17.7°C, average annual rainfall of 755.7 mm. Winters and springs are dry with no severe cold; summers and autumns are rainy but not extremely hot, with dry air. Main drinking sources are river and stream water.

　　(2) Feed Conditions: Main feeds include local wild vegetables, bran, corn, sweet potatoes, potatoes, and rice, all cooked at high temperatures before feeding.

　　2. Rearing Method: Stall feeding.

　　3. Slaughter Standard: 12 to 18 months old, weight over 110 kg.

　　4. Environmental and Safety Requirements: Rearing environments, as well as prevention and control of epidemics and diseases, must comply with national regulations, and environmental contamination must be avoided.

　　III. Slaughtering

　　1. Pig Source Standard: Healthy pigs from within the production area that meet the live quality requirements.

　　2. Resting Before Slaughter: Pigs are kept fasting and rested for 24 hours before slaughter to minimize stress.

　　3. Scalding: Scalding water temperature is 58°C to 63°C, scalding time is 8 to 12 minutes.

　　IV. Processing Technology

　　1. Selection and Preparation of Raw Materials: Pork that meets quarantine and hygiene inspection standards is cut into small cubes of 8 to 10 cm per side. Pork fat is cut into small pieces of 3 to 4 cm for later use.

　　2. Production Process Flow: Raw material inspection → preliminary treatment → curing → washing → frying → packaging and sterilization → labeling → storage → inspection and factory release.

　　3. Key Technological Points:

　　(1) Curing: Pork is cured with salt at a ratio of 100:1.5 for 24 hours.

　　(2) Frying: Drained pork is fried in oil rendered from pork fat. Temperature is maintained between 130°C and 160°C until the surface of the pork turns yellow. Then the temperature is reduced to 110°C to 130°C for 60 to 80 minutes, until the pork turns golden yellow and emits a rich fried meat aroma. Heating is then stopped.

　　(3) Jar Filling and Sterilization: After frying, the pork along with the oil is poured into locally made ceramic jars fired from white eel clay. The pork fat is added until it covers the meat pieces. The jar is sealed and sterilized.

　　(4) Storage: After sealing, the jars are stored for 1 to 2 months in an environment with temperatures around 10°C to 20°C. They are then kept at room temperature in clean, dry, cool, and ventilated storage rooms, separated from walls and off the ground.

　　V. Quality Characteristics

　　1. Sensory characteristics: The skin and meat do not separate, with an appearance that is slightly yellow or golden, bright in color. The taste is moderate in saltiness, rich and mellow, with soft and sticky skin and tender, glutinous meat, featuring a unique, intense, and original meaty aroma.

　　2. Physicochemical indicators:

　　Indicator item Indicator

　　Edible salt (as sodium chloride) % ≤ 2.5

　　Moisture (%) ≤ 40

　　Fat (%) ≤ 60

　　Protein (%) ≥ 5.5

　　Acid value (as KOH) (mg/g) ≤ 4.0

　　3. Safety and other quality and technical requirements: The product’s safety and other quality and technical requirements must comply with relevant national standards.