Cured Meats
Hunan Steamed Cured Pork
腊肉
China
Pork belly salted and hung in the smoke of a kitchen fire through winter until dark and hard, then sliced and steamed or fried with garlic stems.
Original eatfuls sticker artwork
What it is
A closer look at Hunan Steamed Cured Pork.
Pork belly salted and hung in the smoke of a kitchen fire through winter until dark and hard, then sliced and steamed or fried with garlic stems.
What to look for
Know it when you find it.
It should smell of woodsmoke rather than just salt. Hunan and Sichuan farmhouses hang it over the hearth; the fat turns amber and translucent.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hunan Steamed Cured Pork.
China
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Crete, Greece
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
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Απόχτι
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Samtskhe-Javakheti, Georgia
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Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic