High-mountain cured pork

High-mountain cured pork

　　  The high-mountain cured pork from Chishui is made from pork raised by local farmers. It is hung above a stove that burns firewood and straw, smoked over a long period. To the uninitiated, it looks like a pitch-black chunk, sometimes even covered in mold—hardly appetizing at first glance.

　　But once the host prepares it, whether boiled with bamboo shoots or stir-fried as twice-cooked pork, you’ll see the pieces of cured pork glistening translucently, making your mouth water. One bite reveals a flavor that is rich yet not greasy, oily yet not shiny—the unique aroma is unforgettable. This kind of cured pork is most flavorful when sourced from the high mountains of Chishui, and locals consider having a true taste of high-mountain cured pork a real treat.