Danba pork fat

Last updated 2026-11-12 — After the Winter Solstice Festival, the pig is slaughtered, its head, hooves, and internal organs removed. The whole pig is then split in half and placed in a large pot to be soaked in boiling water. The water is reheated until it boils again, after which the pork is taken out and placed in a large basket or on a wooden board. It is left to freeze overnight on the rooftop—frost that night is ideal. Then it is hung in a dark, airy room. When eaten, slices are cut off and either boiled or pan-fried, releasing rich, aromatic oil…