The curing process of preserved meat in Longxi is roughly divided into six processes: meat selection, sugar kneading, salt sprinkling, barrel pressing, air drying and collection. The old artist also summed up the process as "killing pigs until they are cold, rubbing sugar and salt, pressing meat legs between barrels, logistics drying in the middle of the month, and collecting anti-oil cream."

Meat selection: that is, choose excellent pork. Remove the shoulder blades and sternum of fresh pork forequarters and trim them into rectangles. Trim the hind legs into the shape of willow leaves or pipa (ham embryo). Rubbing sugar: evenly sprinkle white sugar or brown sugar on the surface of pigskin, and then knead it repeatedly until it tastes like sugar. Salt: Add salt to the selected plastic meat. Mix salt, pepper, fennel, ginger bark, cinnamon bark, star anise, Bibo, Alpinia officinarum, Amomum villosum, licorice and other ingredients in a certain proportion, put them in a wooden basin or autocratic wooden plate, and then put the selected meat or ham in a wooden plate to smear salt. Bucket pressure: that is, the salted meat or ham is layered into a bucket, which is mostly a cement pool in modern times. Put the meat into a bucket or pool in layers, and then marinate it at low temperature for about 1.5 months. Sun-drying meat: Take the cured meat out of the barrel, hang it on a herringbone wooden frame or rafter, and sun it in the open air at low temperature for about half a month. Collection: The cured and dried bacon will be put into the indoor elevated warehouse for sale. To make bacon, you need to use a special cauldron-a pot with a steamer on it, and steam the whole meat in the steamer. After the meat is steamed, it is sold in a wooden box. The bacon steamed by the steamer is good in color and flavor, and the thin meat slices cut by the knife are transparent and bright, and the taste is particularly good.