Wind Pig

Last updated 2026-11-10 — Wind Pig is a specialty of the Buyi ethnic region in Libo, Guizhou. The *Libo County Annals* from the Qing Dynasty recorded: “The piglets in this county are particularly plump and tender, and the Wind Pig and roasted pig have long been famous.” Nowadays, Wind Pig has become a distinctive and renowned dish served at high-end banquets. Characteristics: Made by curing and air-drying small piglets. The finished dish features tender meat with an exceptionally fresh and delicious flavor. A robust piglet is slaughtered, cleaned, split along the skull and spine into two halves, then the brain and spinal cord are removed, and the eyeballs are taken out. Saltpeter, cloves, angelica, asarum, cinnamon, Chinese prickly ash, sand ginger, and dried tangerine peel are ground into a fine powder and mixed with fine salt, which is then evenly applied to the inner cavity of the pig. It is placed in a large vat to cure for one day and one night. Then, glutinous rice wine is poured into the vat to submerge the pig, covered, and left to soak for 10 days. After removal, bamboo strips are used to prop open the pig’s belly, and it is sun-dried for a week. A layer of vegetable oil or sesame oil is applied inside and out, then it is air-dried to completion. For consumption, take an appropriate amount of meat, cut into pieces, steam with seasonings, or cook it with vegetables—the taste is excellent in either case. (Liupanshui)