The smoky scent of winter is captured in the aroma of this translucent, glossy smoked cured pork.

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After the pig slaughter in the village, even the air is filled with the aroma of smoked bacon. We select the finest pork belly, cut it into strips, marinate it with seasonings, and slowly smoke it over a low fire with mugwort. The naturally air-dried pork belly becomes translucent and glossy, with a fragrance so tempting it feels unreal! The pig head and trotters are used to make "Yunnan red meat"—though I wouldn’t dare eat it raw, steaming it yields a less attractive but equally delicious dish. Then there’s the stuffed intestines—pure satisfaction for a lover of all things intestines like me. Another pig slaughter season is over, and we’ve stocked up on enough cured meats to last the whole year!

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