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.
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| Pigs left unbridled |
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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
| O Quy Ho Mountain Pass | |
| Visiting Lai Chau (Lai Châu) to enjoy suckling pig’s meat |
North Vietnam Comprehensive - 12days 11nights
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