Liupanshui Wind-Dried Pig

Last updated 2026-11-10 — Wind-dried pig is a specialty of the Buyi ethnic region in Libo, Guizhou. The Qing Dynasty’s *Libo County Annals* records: “The piglets in this county are particularly plump and tender, and the wind-dried and roasted pigs have long been famous.” Today, wind-dried pig has become a distinctive delicacy on high-end banquet menus. Characteristics: Made from young piglets that are cured and air-dried. The finished dish features exceptionally tender meat with a richly fresh flavor and is extraordinarily palatable. The process involves slaughtering a well-fed piglet, cleaning it, and then splitting it along the skull and spine into two halves. The brain and spinal cord are removed, and the eyeballs are extracted. A mixture of saltpeter, cloves, angelica, asarum, cinnamon, Sichuan peppercorn, mountain ginger, and dried tangerine peel is ground into a fine powder and mixed with fine salt. This mixture is evenly applied inside the pig’s cavity. The pig is then placed in a large vat to cure for one day and one night. After that, glutinous rice wine is poured into the vat to submerge the pig, which is then covered and soaked for 10 days. Once removed, bamboo strips are used to prop open the pig’s belly, and it is sun-dried for a week. The inside and outside are coated with a layer of vegetable oil or sesame oil before being air-dried. When served, an appropriate amount of meat is cut into pieces, steamed with seasonings, or cooked with vegetables—either way, the taste is excellent.