Origin: Bacon is a specialty of Sichuan, Guizhou, Shaanxi, Hunan, Hubei and other central and western regions, with a history of thousands of years. According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it. The traditional habit of processing and making bacon not only has a long history, but also has universality. Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except fresh meat enough for Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it. Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks. Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks. There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon. Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it. If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.

Form: Smoked bacon, consistent in appearance, cooked and sliced, transparent and shiny, bright in color, with yellow in red, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in flavor, but also has the functions of appetizing, dispelling cold and promoting digestion. Bacon in southern Shaanxi has always maintained the characteristics of good color, fragrance, taste and shape, and is known as "one cook the meat fragrant flowers blossom".

Characteristics: From the processing, production and storage of fresh meat, the meat quality of bacon remains unchanged, and it is fragrant and long-lasting. This kind of meat is smoked by cypress branches. In summer, mosquitoes and flies don't climb, and it doesn't go bad for three days. It is a unique local flavor food.

Disadvantages: If the "taste" is temporarily put down, 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.

First of all, bacon has a high fat content. In terms of weight, the fat content in 100g bacon is as high as 50%. Not only that, bacon also contains a considerable amount of cholesterol-cholesterol 100 g 123 mg, 50% higher than pork! Many evidences show that saturated fat and cholesterol are "risk factors" leading to hyperlipidemia. Secondly, bacon lost a lot of nutrition. In the process of making, many vitamins and trace elements in meat are almost lost, such as vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. It can be said that bacon is a kind of food with "double nutritional imbalance". The adverse effects of this double imbalance on health may also be "more serious". Third, 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.

Therefore, it is very important for friends with hyperlipidemia to choose and eat oil scientifically. Eating a lot of oil is unhealthy, and eating oil is totally undesirable. Vegetable oils with monounsaturated fatty acids, such as olive oil and tea oil, can be used in daily diet, which will help reduce "bad cholesterol" and increase "good cholesterol". However, even the best "oil" should be eaten in moderation, 20-25 grams per day is enough.

Bacon can't be eaten at every meal, because it is a pickled food and contains a lot of salt. This exceeds the maximum daily salt intake of the human body; Therefore, as a folk prescription to regulate life; Of course, you can cook it first or many times to reduce the salt content of the meat as much as possible, so that you can eat more; At the same time, you can enjoy the simple fragrance of bacon.

Identification: If the bacon is bright in color, bright red or dark red in muscle, transparent or milky white in fat, dry, firm and elastic in meat, and has the pickled flavor of bacon, it is a high-quality bacon. On the other hand, if the meat is dull in color, yellow in fat, mouldy, soft, inelastic, sticky, rancid or other peculiar smell, it is spoiled or defective.