Guizhou Zhijin homemade smoked cured pork

Guizhou Zhijin homemade smoked cured pork

　　The cured meats, sausages, and blood tofu series from Zhijin, Guizhou, including cured pork, are tribute foods from the hometown of Ding Baozhen, Minister of War and Governor-General during the Qing Dynasty and Imperial Tutor to the Crown Prince, to the imperial palace. Each year during the lunar New Year season, plump pigs from mountain farms are butchered, cut into slices, marinated with secret spice blends, and then smoked using Quercus spp. wood. The result is a perfect balance of lean and fat, not greasy, with an exceptionally delicious and fragrant taste, making it one of the nationally renowned local specialties.

　　　　     Zhijin homemade smoked cured pork stays true to tradition, using carefully selected ingredients, with refined processing and premium quality. It is a beloved hometown delicacy cherished by those away from the mountains, and makes a thoughtful gift for family and friends. It has also received widespread praise from both domestic and international visitors to the national scenic spot — Zhijin Cave.

　　How to identify high-quality cured meat:

　　High-quality cured meat: Has a bright color, with the meat being bright red or dark red and the fat transparent or milky white; the meat is dry, firm, elastic, and has a distinct cured meat aroma.

　　     Low-quality cured meat: Has a dull, lackluster color, with the fat distinctly yellow, surface mold spots or patches that remain even after wiping, soft texture with stickiness, and the fat has a noticeable sour or off smell.

　　     Experts advise that cured meat can be stored for 6 to 12 months; sealing it and placing it in the refrigerator will help it last longer.

　　　　Good cured meat generally needs to be aged for more than three months. By then, the smoky flavor has fully blended with the meat, resulting in a complex and rich taste that is far superior to freshly cured meat.

　　How to eat Guizhou Zhijin homemade smoked cured pork:

　　　　Before eating, first burn the skin of the Zhijin homemade smoked cured pork, then scrape and wash it clean. Next, place it in a pot of cold water and simmer slowly (the cooking time depends on the dryness of the meat), usually around half an hour to an hour. Let the original broth cool before slicing the meat, after which it can be cooked in any preferred way.