Cured Old Pork

Last updated 2026-11-09 — Produced in mountainous towns such as Goujia, Wanjia, Sanlang, and Jiezi, this cured old pork is traditionally hand-cured by local mountain dwellers. Due to the high-altitude climate, it can be cured all year round and remains preserved for years without spoiling. The raw material comes from pigs raised on a pure grain diet. During processing, no smoking is used—only mountain winds cure the meat. The resulting cured pork not only retains the rich nutrients of fresh meat but also features lean meat that is tender, fragrant, and melts in the mouth; the fat is crystal-clear, sweet, aromatic, and crispy, offering a rich taste that is never greasy and leaves a long-lasting aftertaste. When traveling to Jiulonggou, Fengqishan, or Jiguan Mountain, cured old pork is an essential dish not to be missed. If you're feeling adventurous, you can even buy some to take home and share with family and friends. (Chongzhou)