Piser Meat

Piser Meat

　　Piser meat is a type of preserved meat made using traditional Tibetan curing methods. On New Year’s Eve in Tibetan households in Diqing, a richly laden dinner table often features a piece of cured meat that is glossy red and bursting with intense, savory flavors. If honored guests happen to visit on this day, the spread might not just include a single slice — but an entire cured pig. The first cut from the pig is placed before the guests as a gesture of welcome, inviting them to be the first to taste this delicacy. This dish is known as Piser meat, prepared by the Nu people.

　　For Tibetan families in Diqing, the curing method of Piser meat is said to have been taught by the gods, though the specifics vary from place to place. In some areas, locals say that a beautiful and kind fairy descended to earth. Taken by the Tibetan people’s honesty and warmth, she not only taught them how to farm and raise livestock, but also passed on her unique meat-curing technique. In other regions, the story goes that there was once an experienced old hunter who never returned from the mountains empty-handed thanks to his skill with a bow. He believed his good fortune came from the gods, so he always made offerings to the mountain and hunting deities. One problem he often faced was that when he hunted too much game, it would spoil after a few days if not eaten. One night, he dreamed of a divine message. When he awoke, he followed the instructions in the dream, curing the meat in a special way — and thus created Piser meat, which could be stored for a long time.

　　Legends aside, it was the ingenious Tibetan people of Diqing who actually developed the curing method for Piser meat. The specific process involves: scraping and cleaning a slaughtered pig, removing the internal organs, and deboning it. Then, a mixture of seasonings made from Sichuan pepper, black pepper, tsao-ko, salt, and other spices is rubbed onto the meat, along with some baijiu (Chinese liquor). The incision is sewn up with thread. A walnut is placed inside each ear, and a small wooden stick — just thick enough to tightly fit — is inserted into each nostril. After a few days, the sticks are removed, some brine is poured in, and the sticks are reinserted. At the same time, some walnut oil is applied to the stitched seams. This process is repeated several times before the meat is either hung over the hearth on a bamboo rack or air-dried outside. Once fully dried, it becomes a whole piece of Piser meat. Typically, the meat cured in the first year is not eaten until New Year’s Eve. Due to its complex curing process and long storage time, Piser meat has a uniquely delicious flavor.