Guishan bacon (Photographer: Wang Limei)

Guishan bacon has a unique taste and is comparable to Xuanwei ham.

The excellent quality of Guishan bacon is related to the unique natural conditions of this area: Guishan is located in mountainous and alpine regions with an altitude of over 2,000 meters; the annual average temperature is 10 to 13°C, and that in lunar November and December is 6°C - this is the best season for preparing bacon. And the weather here is dry with strong sunshine an long frost period. Pigs here are mostly fed with corn, potato, rice bran, and green-leaf vegetables to have fine meat quality with more lean meat and thin fat, creating good conditions for preparing bacon.

Preparation: 4 points.

1. “Cutting”: bacon is usually strip-shaped 50 cm long and 15 cm wide. The oil membrane outside lean meat must be removed in order to infiltrate salt water.

2. “Salting”: pork must be freshly-made when salted as “meat with blood"; and salt, pepper, amomum tsao-ko, and aniseed will be added to rub on first skin then meat and mix them well until salt is fully melt and permeated.

3. “Storage”: marinated meat should be placed in a ventilated and dry place, and smoked with cypress leaves and branches to make it look and taste good.

4. “Cooking”: fried, steamed, boiled, and stewed bacon all have strong fragrance and delicious taste. Bacon is an essential food that Yi people have for festivals, catering guests, wedding and funeral feasts.