Visiting Lai Chau (Lai Châu) to enjoy suckling pig’s meat

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Visiting Lai Chau (Lai Châu) to enjoy suckling pig’s meat

Suckling pigs or popularly known as Lon Lung (Lợn lửng). Their weight is just about 10kgs. They are often located in bamboo trap or tied with string and then clamped under arms for sales at markets.


	Pigs left unbridled

Unlike the way plainsmen raise pigs, Thai (Thái), Dao and Mong (Mông) ethnics groups normally buy pigs in couple, a male and a female letting they grow unbridled around their houses. They naturally couple, cave and multiply. Their foods come from forest leaves and bulbs, hence their capability to endure harsh climate and weather here is perfect, and they are rarely under the weather. Specially, they feed themselves without being far away from their lord being home every night underneath or having their sleep eaves. Feeding and multiplying themselves have significantly resulted in slow physical development, but much lean, delicious, solid, eating without being cloyed. Formerly, pigs of this kind are only slaughtered once any festivities. Meat processed from these kinds of pigs is usually hung onto smoking-shelf as preserves for either winter seasons when people rarely find foods or entertaining distinguished guesses. Nowadays, tourist may also enjoy this kind of dish in different forms such as blood pudding, grilled, smoked, "nhựa mận", etc. These tastes will be everlasting. You may ask for pig to buy first, then you will be entitled to select any pig you like in rear garden since house keeper does not care about how big or small of pig that you may get since they have same price.

Source: simplevietnam.com

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