The traditional way to preserve pork is to remove all the inner organs and the feet of a large pig. Lean meat is made into sausages while the entire slaughtered pig is sewed up after salt is added inside the body. The sewed-up salty body wrapped in pork skin, large in the bottom and small in the head, resembles the shape of a pipa after it is dried up. It is thus known by the Chinese nickname of "Pipa meat" and the whole body can be preserved for years.