Raw Pig Skin in Dali

Raw Pig Skin in Dali

　　Raw pig skin is a unique delicacy. In the Bai language, it’s also called “Heige.” During festivals and holidays, the Bai people always serve this very distinctive home-cooked dish—cold mixed raw pig skin.

　　Generally, there are two ways to eat raw pig skin and meat: one is to serve the raw skin and seasonings separately, eating them together as you go; the other is to mix the seasonings with the raw skin and meat, making a cold mixed raw pig skin dish.

　　The areas in Dali where eating raw pig skin is especially popular include Eryuan, Heqing, and the towns around Dali City. Among these, the raw pig skin from Eryuan is considered the best, with particularly meticulous selection of ingredients and preparation. High-quality raw pig skin uses hind leg meat, tenderloin, and loin as the main ingredients. The skin must be sliced finely but not shredded. The dipping sauce is made with authentic plum vinegar, wild Sichuan pepper, crushed chili peppers, hemp seeds, along with minced garlic, ginger, cilantro, cold boiled water, sugar, salt, soy sauce, and if possible, mountain pepper—which makes it even better. The preparation of the dipping sauce is very particular; if the sauce isn’t good, the quality of the raw pig skin instantly drops.

　　The most authentic raw pig skin is eaten raw, without any cooking process. The regions where raw pig skin is consumed often have hot springs. After the pig is slaughtered, its hair is usually burned off with pine needles, then washed clean with hot water. This results in golden-yellow skin and tender meat.

　　When the sliced raw meat is dipped in the sauce and eaten, you absolutely won’t detect the usual gamey taste of raw pork. Instead, you’ll experience an unprecedented tenderness and deliciousness, with a burst of flavor filling your mouth.

　　There are three types of pork that must never be used for raw pig skin: rice grain-fed pigs, sick pigs, and pregnant pigs.

　　Nowadays, due to tourism in Dali, and to avoid scaring visitors, selling raw pig skin in core scenic areas has been banned. Of course, in recent years, the widespread use of feed in rural pig farming has also caused the original quality of raw pig skin to decline. But during the New Year pig slaughters in the countryside, a bowl of raw pig skin is always indispensable, paired with a few ounces of homemade liquor, sipped and eaten together. That’s the most delightful experience.