China: Hongcun & Xidi – Air-Dried Meat

While exploring the ancient villages of Homgcun and Xidi, you can’t help but notice the striking sight of whole pig legs, ducks, and strips of pork belly hanging to air-dry against the pristine white walls of the old buildings. It is a deeply-rooted tradition tied to the unique geography, climate, and merchant history of the ancient Huizhou region. Known as Huizhou Cured Meat, it is an essential element of Anhui’s heritage. Cool mountain air creates the exact conditions needed to dehydrate mea, while the white walls acts as reflective surfaces, thus concentrating the sun on the meat. Finally, the tradition dates back to ancient time when local merchants had to travel long distances and needed food supplies. Interestingly, Unlike European hams like Prosciutto or Jamón Ibérico, which are aged to be eaten raw and thinly sliced, Huizhou air-dried meats are designed entirely for cooking – the long drying process concentrates the natural fats and amino acids into a dense and rich flavor profile with a deep reddish hue and translucent fat layers. It is a foundational element in Anhui cuisine – locals rinse and steam the meat to soften it and then dice it to add to hot pots, bamboo shoot stir-fries, and rich mountain soups. Plenty of restaurant serves in both towns.