Pipa Meat
2025-03-27
A delicacy for Tibetan guests. Also known as "pig fat meat", it is a traditional cured meat product of the Pumi, Naxi, Tibetan, and Lisu ethnic groups in Northwest Yunnan and the Sichuan border region. This area has a short frost-free period and a cold climate. After hunting, it is cured during the coldest part of winter, resulting in a product with a beautiful red and white appearance and an attractive aroma. Its color, aroma, and taste are similar to Xuanwei ham.
A whole pig cured in this way can be preserved for 2-3 years without spoiling. Among cured meats in Yunnan, this pig preparation is considered to be the finest in terms of craftsmanship. When eaten, portions are cut from top to bottom as needed; it can be prepared in a variety of ways.
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