00:00Would you believe it? This pig is 80 years old. Yes, in the Java region of Sichuan, China. When
00:04a pig is grown, it is slaughtered and its internal organs are removed. Its stomach is then stuffed
00:09with corn and buried in the soil for a few days. Then, it is hung upside down, with a fire
00:14lit
00:14below and slowly dried in smoke. This process reduces the risk of bacteria and mold in the
00:19meat and gives it a distinctive smoky flavor. This is why this meat can last for centuries,
00:24and the older the meat, the more valuable it is because its flavor is the best.
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