Pu Ding Cured Meat

Pu Ding Cured Meat

　　The cured meat retains its texture from fresh processing, production to storage, keeping its aroma for a long time and also features the characteristic of not spoiling over time. Because this meat is smoked with cypress branches, flies and mosquitoes do not swarm around it in summer, and it remains unspoiled even through the dog days, making it a uniquely flavored local delicacy. The cured meat is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements; it is made from fresh streaky pork with the skin on, cut into chunks, then cured with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and further air-dried or smoked. It has the effects of stimulating the appetite, dispelling cold, and aiding digestion.