Guishan Cured Meat

Guishan Cured Meat

　　Also known as Guishan salted meat, it is called "Goubowenhao" in the Sani language. A staple meat for the Sani people year-round and a prized delicacy for hosting guests, it is renowned for its distinctive flavor and often compared to Xuanwei ham.

　　The superior quality of Guishan cured meat is related to the area’s unique natural environment. Guishan is situated in mountainous and high-altitude regions, over 2,000 meters above sea level, with an average annual temperature of 10–13°C. During the lunar winter months of December and January, the average temperature is around 6°C, making it the ideal season for curing meat. The climate is dry, with strong sunlight and a long frost period. Pigs are raised on a diet of corn, potatoes, rice bran, and leafy greens, resulting in tender meat with high lean content and low fat—ideal conditions for curing.

　　Preparation: There are four key points to curing the meat.

　　First, “Slicing”: The cured meat is cut into strips, ideally 50 cm long and 15 cm wide. To allow the brine to penetrate, the outer layer of fat and fascia must be thoroughly removed.

　　Second, “Curing”: The meat is cured immediately after butchering. For “blood meat curing,” salt, Sichuan peppercorn, tsao-ko, and star anise are added according to the proper proportions. First rub the skin, then the meat, mixing evenly until the salt fully permeates.

　　Third, “Storing”: The cured meat should be kept in a ventilated, dry place. When using the hearth for fire, smoke it with cypress branches and leaves to give the meat a bright red color and delicious taste.

　　Fourth, “Eating”: It can be stir-fried, steamed, boiled, or stewed. The aroma is rich, the flavor delicious, and it never becomes tiresome to eat. For the Yi people, cured meat is indispensable during festivals, when hosting guests, weddings, funerals, and other important occasions.