Highland Delicacy: Wild Boar Armpit

Small piglets are steamed or roasted, then arranged on banana leaves or plates. The meat has crispy skin, minimal fat, and firm flesh without being tough.

Highland Delicacy: Wild Boar Armpit

This unique breed of pig is named because highland locals carry it down to the market. Weighing only about 4 to 10 kg, these pigs are raised freely, feeding on corn, potatoes, cassava, or forest roots, herbs, and grass in the forest, growing naturally so the meat is very clean.

There are many ways to prepare wild boar armpit, either roasting it whole or butchering it for grilling, steaming, or stir-frying. Highlanders believe the best dishes include offal and belly meat mixed with ribs steamed in water, dipped in salt with crushed green peppers and mac khen.

Proper and skillful processing is necessary. After capture, the pig is thoroughly cleaned of fur and must be butchered properly. The butchers also use lime to remove any dirt clinging to the hair on the legs before washing it clean, drying it, rubbing it with water, and rubbing it with straw or bagasse for fragrance, so the pigskin is clean. Grill evenly until the pigskin turns golden brown, then clean it again with lime, then filter the meat to prepare into dishes. The meat is chopped into large pieces for steaming or thinly sliced onto skewers and grilled over charcoal.

Steamed or grilled meat is elegantly presented on banana leaves or plates, with crispy skin, lean fat, and tender flesh. In some areas, such as those famed for bamboo tube grilled pork, the meat is finely sliced, marinated, and stuffed into bamboo tubes before being grilled over charcoal.

In mountainous eateries or markets, pig armpit delicacies are offered for adventurous travelers, often accompanied by corn wine or apple cat wine for an enhanced experience.

Traveling to the northern mountainous provinces, you can indulge in pig armpit delicacies at local markets or purchase a pig from a local household and have it prepared at a restaurant. Places like Sa Pa, Bac Ha, Muong Khuong (Lao Cai), Dong Van, Meo Vac (Ha Giang), Mu Cang Chai, Tu Le (Yen Bai), Moc Chau, Muong La (Son La)... boast captivating markets for tourists.

In Hanoi and Ho Chi Minh City, there are eateries offering tender piglet meat, meaning small pigs raised freely in suburban areas, priced at around 120,000 VND per small serving.

According to Ma Lum/Vnexpress

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Reference: Travel guide from Mytour