Do you have a more specific word for the meat other than "preserved meat?"

I’m sorry that in my original post none of the pictures was displayed due to copyright restriction.
Here I am trying for the last time.



and the dish.


I suggest that we may use “cured-meat” to stand for “preserved meat.” We usually say “preserved vegetables”. So we may have “smoke-cured meat” or “air-dry-cured meat.” What do you think?

Sounds good to me. But it's more common to refer to the meat by type, such as beef, pork, ham, bacon, poultry and so on.

Common phrases are smoked bacon, dry-cured beef etc.

Beef jerky would be a meat cured by drying.

Ham would be pork (specifically, the leg joint of a pig) cured by various methods, most commonly today a brine solution.

Bacon is usually pork (pork belly) cured in brine and smoked.


Can you tell us the animal and curing method for the meat in your images?

It's pork.

Cured in salt brine?

What part of the animal?

Sometimes it's OK to use the chinese word for a foodstuff if there is no english equivalent - depends on context. To epicurians 'lop yok' is fine. For other audiences 'chinese bacon' might work... or cured pork.

This "cured pork" is unlike the salted pork. It's the pork with "thin skin". It's baked or sun-dried, then smoked with cedar branches. Because it is made in the last month of Chinese lunar calender, it is called "la rou" or "Lo Yuk" (in Cantonese." So as some of you say, we just call it by the Chinese name. But we should have an English name for it, which tells English readers what it is.
So do you think "dry-smoke-cured pork" would be an acceptable term to use?

I do Fansy - that sounds appealing - maybe even calling 'Cedar smoked pork'. I'd buy some.