Pork over the fire Thịt lợn gác bếp
Pork hung in the kitchen smoke with salt, wine, and ginger, for guests and for Tết. The color is given as golden, and also as yellow-black, a piece that keeps a year.
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Search on KlookWhy it matters
VnExpress says the hang was how the house kept meat for the year, and that a little is still kept for guests even when the village no longer depends on it.
Texture
The Thái Nguyên portal says the hung pork looks golden and smells of the smoke. VnExpress, on 2 December 2014, says the smoke turns it yellow-black. Both descriptions stay.
How to enjoy it
The 2014 account says the meat goes into a basket or a gùi for the forest, then onto the rack. Daily wood smoke does the drying. It is for guests, for Tết, and for an important day, not a morning plate. The pig in that account is called lợn tên lửa, slow to grow and fragrant.
VnExpress calls the color yellow-black. The same preserving idea is how northwest houses treat buffalo, and the meat it describes at the lake is pork.
Captions thịt lợn treo gác bếp of Ba Be households.
Where to try it
The stilt-house kitchen. Not a stall. The rural desk also lists lạp sườn gác bếp as a separate OCOP gift.