A bold, rustic delicacy deeply rooted in the indigenous tribal cuisines. Known for its intense flavour and minimal use of oil or spices, the pork is traditionally smoked over open firewood — often using bamboo and hardwoods — which imparts a deep, earthy smokiness to the meat.
The process typically involves curing the pork with salt and sometimes fermenting or drying it for preservation. It’s then hung-over kitchen hearths or smoked in special smokehouses for days, developing a chewy, charred texture and a concentrated umami flavour.
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