Pig fat meat [Yunnan Lijiang specialty]

What is pork fat meat? Authentic Yunnan Lijiang specialty: Pig fat meat

Content summary:Do you want to know what pig fat meat is? This article is a detailed introduction to the special product of Lijiang, Yunnan Province - Pig Fat Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on pig fat meat. The full text takes about 6 minutes to read, mainly including the basic introduction of pig fat meat and the product characteristics of pig fat meat? How did the history of pork fat come about? The production method of pork fat meat, the tasting and eating method of pork fat meat, etc

Basic Introduction to Pig Fat Meat

Introduction to Pig Fat Meat, also known as "Pipa Meat". Pumi, Naxi and other ethnic foods. Remove the internal organs and bones of slaughtered pigs, sprinkle salt and Sichuan peppercorns in the abdominal cavity, suture the pigs, and marinate them in the wind to form a complete cured pig, which looks similar to a pipa, hence also known as "pipa meat". There is a record in the Qing Dynasty's "Record of Hearing and Seeing in Southern Yunnan" that "Lijiang has pipa pigs, whose color is very strange. When cooked and eaten, they resemble the fragrant meat in Hangzhou". Pig fat has excellent color, aroma, and taste, making it a great gift for guests and gifts

The storage time of pork fat varies, ranging from one year, two years, or three years to as long as eighty years. Many pork fat remains intact and will not spoil after countless years of storage. When visiting the Mosuo family by the lake of Lugu, they often use pork fat that has been stored for a long time. These pork fat have been covered in smoke and dust for several years, appearing dark brown and giving off a feeling of mulberry. But after cooking, the taste is very good, there is no odor, and it won't cause stomach problems, it's amazing. This probably depends on the local geographical location, surrounding plateau lakes, cold climate, dry air, and the meticulous production process, so pork fat can be preserved for a long time

The Mosuo people are very particular about making pork fat and meat. They usually choose to kill pigs on the first day of the winter month. If they belong to the Dog and Pig zodiac signs on October 29th, they will change the killing date to October 29th. If they belong to the Rat, Pig, Sheep, Monkey, Dog, or Chicken zodiac sign on the first day, they cannot kill them and will have to reschedule the killing. So when Mosuo people make pork fat in winter, they must choose an auspicious day. At this time, the sound of pig slaughter could be heard everywhere in the village, and the production of fat meat could be seen everywhere. The scene was very spectacular

Method of making pig fat meat

The process of making pig fat meat includes several steps, such as slaughter, bone and meat removal, seasoning application, sewing, flattening, air drying, and placement. After slaughtering the pigs, the locals cut open the pig's belly, remove the internal organs, and then lay the pigs upside down, using a knife to remove the bones and lean meat from the pig's body. This process is quite complex, almost removing the lean meat and bones, but only the pig head does not go through this process. The pig head is preserved intact, and salt is applied to the pig head and seasoning is added. This is an important process, and the salt should be evenly applied. Generally, the ingredients include salt, Sichuan pepper, garlic, ginger, and sometimes butter and honey. After the seasoning is evenly applied, it is sewn. The pig fat meat is about to be picked and sewn with a large iron needle and hemp rope after applying the seasoning. The sewing parts are mainly on the pig belly and feet, and the needle holes are about inches long. Sewing requires not only skill but also strength, so it is usually done by men. After sewing, the next process is to cool and sun dry the pork fat. The pork fat is placed in the sun for a few days or in the shade, and the moisture in the pork is cooled and dried. At this point, the pork fat is basically made. It is then moved into the house and placed on the cabinet or stove, one by one, or stacked and stacked

Tasting and Eating Methods of Pig Fat Meat

There are many ways to eat pig fat meat, which can be boiled, fried, or steamed. Although the fat meat looks fat and greasy, it tastes refreshing, mellow, and has a good taste. In addition to daily consumption, pork fat is often used for sacrificial ceremonies and also for hosting banquets. Pig fat meat is a symbol of wealth for Mosuo families. If a family's cabinet is filled with whole pig fat, then the family must be very wealthy in the local area