Ganzi Old Cured Pork

Ganzi Old Cured Pork

　　Ganzi Old Cured Pork is a specialty of Ganzi County in Ganzi Tibetan Autonomous Prefecture, Sichuan Province. The cured pork has a golden-yellow color with marbled red lean meat. It has a moderate level of saltiness, a rich cured flavor, and no smoky taste.

　　Ganzi County is located in the northwest of Ganzi Tibetan Autonomous Prefecture, along the upper reaches of the Yalong River.

　　Production Method:

　　(1) Heat the salt until hot, let it cool, mix it with saltpeter and spices, then rub it onto the meat. Place the meat in a vat, sprinkle the remaining salt and spices evenly over the top, and cure it for 2–3 days. Turn the meat, then cure for another 2–3 days before taking it out, washing, and air-drying.

　　(2) Place the cured meat into a “drying room” (where the temperature is maintained at around 113°C), and dry it for about 1 to 1.5 days until the skin becomes dry and hard.

　　Characteristics: The cured pork has a golden-yellow color with marbled red lean meat. It has a moderate level of saltiness, a rich cured flavor, and no smoky taste.