Bacon doesn't need to be boiled in hot water before eating, but it does need to be soaked in water. This is because soaking in water can effectively dilute nitrites. Although bacon is delicious, it often contains high levels of nitrites.

Bacon is usually made from fresh, skin-on pancetta. Fatty meat is higher in fat and has protein, phosphorus, calcium and iron, while lean meat is rich in protein, fat, vitamins and minerals.

The origin of bacon

In the Zhou Dynasty, there was an organization in charge of the tribute of dried meat in the court, and there were also students who used jerky to pay for the teacher's tuition. After the Song Dynasty, preserved meat became the tribute of the court as well as the food of the people's table, and this dietary custom has continued to this day. Preserved meat is called preserved meat because it is made in the winter months. Bacon is hard and contains a high level of salt, so it needs to be soaked in water before cooking.

Bacon has a rich history, as early as the Spring and Autumn Period, Confucius taught his disciples that each person received 3 pieces of bacon to live. Bacon has a history of more than 300 years, as far back as the early Qing Dynasty, a local villager spread the remaining pork with salt on the surface, and the next day will be cured with salt overnight pork with a rope hanging up.

When the winter solstice, can not go out, the family will be cured pork off the cooking, but found that the taste is different, salty and delicious. From then on, the process of curing pork with salt into bologna has spread.