Smoked meat traditions are a unifying culinary practice across the diverse ethnic groups of Northeast India, particularly prominent during winter. This method of preserving and preparing meat, passed down through generations, involves slow smoking over smouldering fires, often for days, infusing the meat with unique flavors. It is more than a cooking technique; it represents a deep connection to cultural roots, community recipes, social customs, and festive traditions, evoking memories and a sense of heritage.