Making cured meat is the top priority in the village to welcome the Chinese New Year. Strips of salted pork hang up on a dedicated beam in the smoking room. They are smoked with hardwood over a low heat for 90 days until they become as bright as amber. 

 

The “Manlong” cured meat in Baishui Yao Township has now derived a variety of popular products and become a characteristic brand of the township.

 

 

The “Manlong” cured meat has been creating “Spring Festival economy” for rural revitalization through quality, culture, and innovation. Each native pig needs 10 months of free range in the mountains and forests, and can only be selected when its weight meets the standard. Purely smoked manually and with salt as the only ingredient, the meat is smoked with hardwood over a low heat, without additives or pollution. There is also a gift box available, including cured meat, Yaojin sachets, and handwritten blessing cards.

 

Chinese source: Hunan Daily