Roasted Suckling Pig

Roasted Suckling Pig

　　Is a unique way of life among the Bai people in Dali, Eryuan, and other regions when slaughtering pigs for meat. During festivals, holidays, or weddings and funerals, the Bai people customarily slaughter pigs and prepare the meat. Their method of butchering the pig is distinctive. After the pig is slaughtered, it is roasted beside a well using straw or thatch. One person fans the flames with a winnowing basket to fan the fire, while another uses two sticks to constantly stir the straw, allowing the straw fire to scorch the entire pig until it turns blackened. The pig is then rinsed with well water, and the charred skin is scraped off with a butcher knife. After scraping and washing, the pig takes on a golden-yellow hue and emits a fragrant aroma. Finally, the pig is gutted and cut into several pieces, ready to be cooked or cured into preserved meat for later consumption. This is what the Bai people call “Roasted Suckling Pig.” It has a deliciously fragrant and refreshing taste, without the fishy odor associated with boiled or scalded pork. The Bai people also have the custom of eating raw skin, which involves slicing the roasted pig’s skin (often from the hindquarters and legs) and liver into thin strips, and serving them with dipping sauces made from scallions, garlic, cilantro, pickled plums, chili powder, and soy sauce. This way of eating is locally referred to as “eating raw skin.” The tradition of eating raw skin is said to date back to the Nanzhao period and has a long history. However, eating raw skin can easily lead to parasitic infections such as trichinosis, so health authorities prohibit this practice and advocate cooking or boiling the roasted pork instead. Thanks to the publicity and advocacy of health departments, the habit of eating raw skin is gradually changing. When eating raw skin, locals typically have the roasted pork tested by health and epidemic prevention departments to confirm it is free of parasite eggs before consuming it. (Dali)