The world of Chinese cured meats is incredibly diverse. As with many Chinese dishes, cured meats vary by region in flavour and production methods. Our signature wind dried pork sausage, wind-dried pork & duck liver sausage and wind-dried Chinese bacon are made to old family recipes, developed by my grandfather. My parents started producing these in London in 1970 and have been making them ever since. Poon’s wind-dried Chinese bacon has a deep complex flavour. Cured in soya sauce, Chinese wine and a blend of spices, then air-dried, the natural extraction of water in the drying process produces an intense and concentrated delicacy. Wind-dried bacon can be simply steamed on Jasmine rice, as in a classic claypot rice with wind-dried meats or used in a variety of stir-fry dishes such as green beans or potato slivers.