“Lợn cắp nách” – a Sapa speciality
Sapa is famous for so-called “carried-under-arm” pigs – a meal of freely-fed local pigs which will be catched, then carried under arms to bring to the market mall for sales whenever Sapa people need money.
Self feeding on steep slopes and struggling with the Sapa cold weather throughout the whole year has made this type of pig’s meat more shriveled. A mature “carried-under-arm” pig only weighs less than ten kilograms (so that able to be carried under arms).
Pigs after being cleaned and embalmed will be then grilled or roasted as the whole. Its meat is very thin: the first layer is a crisp skin then a soft sweet layer of pulp, just 2 centimeters thick; and in the deepest layer is bones, usually small in appearance and soft so that we can eat all of them if not the shinbones. When enjoying “carried-under-arm” pigs together with sipping a cup of Sapa wild cat apple wine, over night is not impossible. If visiting Sapa, please don’t forget to order a dish of this “carried-under-arm” pig or else you will regret some day!
Also see:
- Sin Chai village
- Tram Ton Pass
- Ta Van Village – A pure gem of Sapa
- The Nung and Tu Si house with tranditional baked clay roof tiles
- Beauty of mist in Ham Rong Mount
- Church singing in early spring in Ta Phin
- Sour noodle soup – Upland unique cuisine in Sapa
- Story about unique horse-drawn carriage in Bac Ha
- Bird Market in Muong Khuong village
- Plum flowers blossom in Bac Ha during February.
- Sapa Pau Play Day Cake
- Salmon in Sapa
