1, generally speaking, the production of dried pork raw materials is extremely healthy and harmless, but because of the deep processing, curing, drying, and then baking, which also added some edible spices, preservatives and other chemicals. These additives eat too much is not good for the body, which contains sodium nitrite, long-term consumption and easy to cause cancer. And the raw material of dried pork is fresh red meat, red meat fat content is relatively high, if long-term use and use too much, it will lead to obesity, body fat content increases, will be derived from other complications.

2, the origin of dried pork is in China's Jiangsu Jingjiang. Jingjiang is known as the "hometown of dried meat". After more than 70 years, the update of equipment and continuous improvement of technology to make the dried pork Jingjiang most characteristic local products. According to historical records: dried pork originated from Singapore, was introduced to Guangdong in 1928, and then came to Jingjiang in 1936. At that time, there were three businessmen from Shantou, Guangdong, who heard that Jingjiang was rich in pig source, so they came to Zhejiang with people from far away, and founded the "Three Friends" Delicious Food Factory. At that time, the dried pork sales point in Shanghai, foreign Chinese because of this factory was founded by three people, so called the factory's dried meat for the "three friends" dried pork.