Butchering and curing meats in China

Drawing on research conducted at a college in early‑twentieth‑century Canton, this audio guide walks listeners through the full cycle of meat production in southern China. It begins with an overview of the animals most commonly raised—pigs, cattle, water buffalo, sheep, goats, and poultry—and explains how decisions about breed, age, and health shape the butchering process. Detailed step‑by‑step instructions cover everything from stunning and bleeding to skinning, gutting, and the specific tools used in each stage.

From there the narrative shifts to curing, comparing traditional Chinese techniques with American methods introduced by the USDA. Listeners learn about wet versus dry cures, the art of making a wide range of sausages, smoked hams, and dried pork, and how the subtropical climate of Canton forces butchers to adapt their practices. The result is a vivid portrait of a culinary tradition that blends practicality with regional flavor, offering useful knowledge for anyone curious about historic food preservation.