Every year during the Spring Festival, the aroma of cured meats fills the air in Hainan Province, offering a taste of tradition that brings families together. In Tunchang County, local food factories are bustling as they prepare Chinese New Year specialties, including cured black pork jerky and sausages.
Tunchang’s cured black pork jerky and sausages are celebrated for their crisp skins, tender meat, and mouthwatering flavor. These delicacies have become stars of the Hainan Spring Festival dinner table, their drifting aromas creating a festive atmosphere that envelops the community.
The art of curing meat in Hainan is a time-honored tradition. Using locally raised black pork, artisans marinate the meat with a blend of spices before air-drying it to perfection. This process results in a unique taste experience that is both nostalgic and exciting for the palate.
For many, indulging in these cured meats is more than just a meal—it’s a cherished part of the Spring Festival celebration. The flavors evoke memories of past gatherings and strengthen the bonds of family and community. As the holiday approaches, the anticipation of sharing these savory treats adds to the joy of the season.
Reference(s):
Hainan cured meat: Taste of Spring Festival on tip of tongue
cgtn.com
