As the Spring Festival approaches, the aroma of cured meats fills the air in Tunchang County, Hainan Province. Local food factories have begun the annual tradition of preparing cured black pork jerky and sausages, essential delicacies for the Chinese New Year festivities.
Cured meat dishes are a staple on reunion tables across China during the Spring Festival, symbolizing prosperity and togetherness. In Hainan, the Tunchang cured black pork jerky and sausages have gained popularity for their crisp skins, tender meat, and mouthwatering flavors.
“The unique taste of our cured meats comes from traditional recipes passed down through generations,” says Li Wei, a local producer. “We use locally sourced black pork and natural spices, ensuring a rich and authentic flavor.”
The preparation of these cured meats is a meticulous process that begins weeks before the festival. Meat is carefully selected, seasoned with a blend of herbs and spices, and then air-dried to achieve the perfect texture.
For many residents and visitors, the drifting aroma of these delicacies not only tempts the palate but also evokes a festive atmosphere. “The scent of cured meats reminds me of family gatherings and childhood memories,” shares Zhang Mei, a resident of Tunchang County.
As demand surges, producers are working tirelessly to meet orders from across the region. The cured meats of Tunchang have become one of the stars of the Hainan Spring Festival dinner table, offering a taste of tradition that brings communities together.
Reference(s):
Hainan cured meat: Taste of Spring Festival on tip of tongue
cgtn.com
