Good bacon comes from ecological pigs

It goes without saying that the way pigs are fed and the environment largely determine the quality of the meat. Merchants who emphasize the quality of food and beverage and reputation will slaughter their own pure grain-fed hogs in the winter months of each year, or go to the mountainous areas to buy zero meat, and prepare the meat according to the amount of their annual reception.

In the Shangri mountainous region, the traditional coarse grain feeding method preserved to this day offers the possibility of ecological bacon production. Corn, grain bran, sweet potatoes and weeds. These hogs grow about 1 year, body fat up to about 300 pounds, fat and meat, fluffy and delicious, lean meat part of the muscle fiber rich, elastic, easy to chew. The fat part of the fat meat is not greasy.

Traditional methods of curing

Cured food in the minds of some people is considered unhealthy, bacon is thousands of years of folk heritage methods, experts pointed out that the key to cured food is curing methods, especially the heating materials used, if the combustion process contains toxic gases, is absorbed by the bacon, will jeopardize human health; on the other hand, the curing process is only the role of the drying process is healthy! food.

In Shangri-La, most of the good-tasting bacon comes from the Baimaquan mountainous area, and when you walk past a farmer's house, you can always see bacon hanging from the kitchen beams, which is a classic shot of bacon in the countryside. Dry wood, earthen stove, fire and yellow meat, in the slow process of day after day, the quality of bacon is improving day by day, and the taste is slowly becoming authentic. Experienced farmers will add slightly aromatic wood such as cypress and orange branches to the fire, which gradually seeps into the bacon and makes the flavor even more unique.

Baimaquan taste good bacon

Both the ecological pig feeding and curing conditions, located in the Shangli ancient town of Baimaquan attractions around the farm than the ancient town inns have an advantage. The dense residential area of the old town has lost most of the residents' enclosures and does not have a traditional cookhouse, so the curing of bacon is more often done in a closed, smothered way; the mountainous area retains a site for raising pigs in enclosures, plenty of arable land for coarse grains, and spacious old-fashioned cookhouses, all of which retain the most suitable environment for traditional bacon.

Experienced tourists traveling in the old town will drive toward Baima Spring to find the right farmhouse and taste the authentic Shangli bacon. Among them, the White Horse Villa, Xiang Guangming Farm is a well-known rural delicacy store in Ya'an, and has been a specialty restaurant in the Ya'an catering industry as early as before the development of scenic tourism.