四川腊肉, or Sichuan cured meat, is a traditional Chinese delicacy made from pork. The meat is marinated in a mixture of salt, spices, and sometimes sugar, then air-dried or smoked. This process enhances the flavor and preserves the meat, making it a popular ingredient in various dishes. In Sichuan cuisine, 四川腊肉 is often stir-fried with vegetables or used in soups, adding a rich, savory taste. It is especially enjoyed during the winter months and is a staple in many households, reflecting the region's culinary heritage and love for bold flavors.