Horror: Whole pig specialty hung from ceiling for 30 years and stinks

China is famous for its rich and diverse cuisine. Each of China's 56 ethnic groups has its own unique characteristics, and there are also many strange things that surprise visitors.

In a rural area of ​​Sichuan province - China, there is an extremely strange dish , which is 'rotten pork' . A pig has been hung on the rafters by the homeowner for more than 30 years, any visitor will feel 'nauseated' when looking and smelling the stench coming from this long-hanging pig. But this stinky pig is the pride and arrogance of the homeowner here.

Whole hung pork specialty.

It is known that this unique dish is only enjoyed during the New Year. People here use this rare culinary dish to entertain distinguished guests or welcome the New Year, however, most guests who see this strange dish for the first time do not dare to touch their chopsticks.

Rotten pork is a very famous dish of the people here, this type of meat can be stored for up to 30-40 years. Meanwhile, the shelf life of normal pork is only 1-2 months. People here believe that the longer the rotten pork is stored, the more delicious and rare it is.

 A pig hung from a rafters for more than 30 years was sold for nearly 1.7 billion VND by a tourist.

In particular, a tourist here offered more than 500,000 NDT (about 1.7 billion VND) to buy this pig that had been hung for more than 30 years to eat, but was flatly refused by the owner without hesitation.

To get rotten pork, they first have to choose good pig breeds, then these pigs will be fattened up and then strangled to death without using the usual pig killing method.

The longer the pork is hung to rot, the more unique and rare the flavor becomes.

To marinate a whole pig like this also requires a special processing. People will kill the pig with a rope, without breaking the stomach, at the position of the heart all the internal organs will be taken out, then add barley, wheat for about 10 days to let them suck out all the blood and water inside, continue to hang upside down to let the blood flow out completely, continuously add barley until the inside of the pig is completely dry, then add other marinating ingredients.

Any tourist would feel 'nauseated' when meeting this pig.

Next, they stuff a special kind of dried tree into the pig's belly and use a special kind of butter to slowly tighten the pig's belly. When the dried branches in the belly can absorb the moisture of the pork, they will remove the branches, then hang the pig from the rafters, and wait until a distinguished guest arrives to serve it. The longer the pig is hung, the rarer the rotten pork becomes.