Pipa Meat

Pipa Meat

　　 Pipa Meat is a type of preserved meat produced in the Tibetan region of Zhongdian using traditional curing methods.

　　The specific method involves slaughtering the pig, removing its internal organs and bones, and keeping the body whole. After it has cooled slightly, seasonings such as Sichuan peppercorn powder, tsao-ko powder, salt, and liquor are sprinkled over it, then gently massaged in. The opening is then sewn shut, and the stitched area is coated with a mixture of stove ash blended with water or sesame oil. The pig’s nostrils are sealed tightly with wooden plugs or corncobs to prevent insect infestation. The meat is then pressed under stone or wooden boards to dry. Once dried, it takes on the shape of a pipa (a traditional Chinese lute), hence the name “Pipa Meat.”

　　Pipa Meat has a long production history and can be preserved for a long time. If uncut, it can remain flavorful for three to four years. With its translucent color, fresh appearance, fragrant taste, and unique flavor, Pipa Meat is a premium dish served to guests or used at home by the Tibetan and Yi peoples of Diqing. (Diqing)