Golden Thread Cured Pork

Golden Thread Cured Pork

　　Liuba is located in a high-altitude mountainous region where locals have a long-standing tradition of butchering pigs raised for the New Year and curing them into preserved meat during winter. This age-old practice, passed down through generations, has evolved into a local delicacy with distinctive regional characteristics. In the deep winter months, people choose free-range pigs that have been raised for over a year. After butchering, the pork is cured with refined salt and seasoned with seven or eight premium spices for over two weeks, then smoked with cypress and pine branches for two months to create this regionally unique cured meat. When served, the meat has a deep red color, a rich smoky flavor, and an enduringly fragrant aroma.