Raw material renovation. When the raw material is fresh meat, it must be spread out and cooled thoroughly; Frozen meat should be spread out to emit air conditioning, and it will be divided after Microsoft. The blood groove, heart care fat, abdominal fat, waist fat and clothing film should be cleaned for the meat of the joint and segment. The pig's brain should be removed from the pig's head, but the integrity of the pig's head should not be affected, and a knife should be cut on the left and right frontal bones to facilitate the immersion of salt juice.

Operation skill. (1) Each piece is poked in the middle of the first rib under the neck meat with a knife. The depth of the knife door is about10cm. The scapula should be cut off from the forefoot and epiphysis. At the same time, the tip of the knife should be poked under the scapula to separate the bone from the lean meat, but don't cut the epidermis. (2) A horizontal knife is cut on the sandwich dorsal bone, the width of the outer opening is about 8 cm, and the width of the inner opening is about 15 cm. (3) To open a knife door at the upper waist of the hind leg, you must poke the knife on the foot and hoof bone. The width of the outer mouth is about 5 cm, and the width of the inner part is about 13- 15 cm. Two knife doors are opened at both sides of the upper waist and one knife door is opened at the front. (4) Cut 2-3 knife seams in the rib seams inside the chest to facilitate thorough pickling.

First salt. After the raw materials are trimmed, a small amount of salt can be added. You must put your hand into the knife door to wipe or plug the salt, but it should not be too tight. Then salt should be used on the surface of the outer skin, the most salt should be used on the back bone and hind legs, the salt should be used less on the ribs, and a little salt should be sprinkled on the chest. In general, about 2 kilograms of salt is used for every 50 kilograms of pork.

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Double salt in the upper cylinder. When the temperature is in the range of 0- 15℃, the salt can be re-salted in the next day, again after 7-8 days, and again after 10- 12 days. After the third double salt 10 days or so, inspection and grading can be carried out. Note that the salt should be rubbed evenly and stuffed into all parts of the knife door. In the sandwich, legs, keel and other places, sufficient salt must be applied. Salt should also be sprinkled on short ribs, soft ribs and breast milk. About 9 kilograms of salt is used for every 50 kilograms of fresh meat. Salted in winter and sold in time, about 7 kilograms of salt is used for every 50 kilograms of fresh meat.

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Pickling time. In winter and early spring, it takes about 1 month for the joints, heads and legs, and about 15-20 days for the heads, tails and claws. In the early autumn or late spring, it is necessary to open a big knife edge, and the pickling time of contiguous pieces, segments and legs takes about 20 days, and the head, tail and claws take about 12 days.