Nanfeng meat is yellow and orange, while bacon is deep red. Nanfeng meat tastes dry, and bacon tastes smoked.
In hot summer, people usually eat some light food, but in Jiangnan, there is a kind of meat, Nanfeng meat, which is specially listed in summer. It is an alternative delicacy in summer and has a romantic name, which is a bit like ham and bacon. But this is different. Tender than ham, fresher than bacon.
Unique taste
The name Nanfengrou sounds very poetic, but Nanfengrou does not refer to the south wind of the east wind and the south wind, but has the meaning of early summer and Nanfengxiang plants. Because this is summer food, of course, the south wind can also be taken apart to interpret. South refers to the special products produced in the south of the Yangtze River, especially in Rugao, Jiangsu, Jinhua, Zhejiang and Lanxi. Wind means wind meat, also called wind blowing meat.
It is a kind of bacon, which is naturally dried by hanging pork under the eaves. This is a seasonal cured meat product. Generally, curing begins every winter, from curing, washing and drying, shelf fermentation to shelf stacking, and the processing cycle is about 8 months. It happened to be listed after the unique rainy season in Jiangnan, and the humidity in the air was just right. Especially in the rainy season, the rain is constantly cool and breezy, which is the unique advantage of cooking meat well.