Cured Meat of Midu

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The unique cured meat of Midu has long enjoyed a good reputation for over 500 years.

Here is the traditional production process: choose clean pig trotter and pork loin or pork hind leg lean meat, remove the bone within the pork trotter, cut the pork loin and hind leg lean meat into slices, add over 20 kinds of condiments such as strawberry powder, pepper, cumin powder, salt, mix it evenly, then cram it into pettitoes, tie it with a twine and let it dry. Several days later, put it into the pot, cook it thoroughly, and add some turnip strips and white spirit into it. After several months, it is edible. The traditional hoof is perfect in color, aroma and taste, with a little sour, fragrant and delicious.

Traditional Roll roof is pleasant both in flavor and appearance, and tastes aromatic, tender and somewhat sour. It can be prepared as cold dish as well as hot dish.

In 1998, Midu Juanti pork won the Golden Medal at the 3rd China Food Expo.

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