Bacon has a high salt content. The sodium content of 100 g bacon is nearly 800 mg, which is more than ten times the average content of ordinary pork. Long-term consumption of bacon in large quantities will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to rise or fluctuate.

From the perspective of nutrition and health, bacon is really not a suitable food for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and elderly friends.

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Bacon refers to the processed products made by curing meat, then smoking, baking (or insolating). Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon.

In the past, because people couldn't buy meat at any time, they usually bought a pig in March and April and slaughtered it in the middle and late days of the lunar calendar1February. At that time, because there was no refrigerator or anything like that, it could not be preserved for a long time.

However, if it is salted first and then smoked (different materials are used in different places), it can be preserved after beginning of spring next year (after beginning of spring, the spring water overflows, and things are prone to mildew, long hair and decay). Because most of them are preserved in the twelfth lunar month (65438+February), it is called bacon.