The Happiest Thing about Killing the Annual Pig Is to Store the Meat in Different Ways | Part2【滇西小哥】

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The charm of preserved pork and sausage is worth a year’s hard work and a long journey home. It is this unique flavor that I miss the most every year. The pig fed by our own grain, which has firm lean meat and delicate fat, is made into meat sausage and tofu sausage, as well as other preserved food: pork rib sausage, dried pork, preserved pork liver with salted egg yolk, and so on. They are all tasty. How tasty are they? They are eaten up as soon as they get dry. There are only four pork tripe sausages left in the house. I guess we’ll have to make them once again before the year is out, or we won’t have any sausage or preserved pork to eat in our house for the coming year.

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