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Cured · FTLB195
Cured Pork and Sausage
Pork cured with salt in the twelfth month, mostly air-dried in Guangdong and smoked in Sichuan and Hunan, with sausages too.
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Strings of sausages and strips of cured pork hang on a bamboo rack, an open bamboo steamer over a clay pot holds sliced cured pork, and a blue-and-white plate is fanned with sliced cured pork and sausage around chopped scallion.
Pork cured in the twelfth month and air-dried or smoked, and sausages.