Wax (xρ) meat refers to the processed products made by curing the meat and then baking it (or exposing it to the sun). Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. Bacon is not made in the twelfth lunar month, but preserved. December wax (à) and bacon wax (xρ) are not the same word in ancient Chinese, that is, December wax is a traditional wax, and bacon wax is a simplified word for December wax. Therefore, the reason why bacon is called bacon, as to why people nowadays pronounce là instead of Xι, may really be related to bacon making New Year's Eve in the twelfth lunar month, but the simplified Chinese characters confuse the two words.

Meat cured with salt (such as beef or pork) is called bacon.

The appearance of GB is dry and clean, the meat is compact, the section is smooth and shiny, the muscle is red, and the fat surface is white or reddish, which has the inherent flavor of bacon and has no peculiar smell. Bacon is produced in winter and can be preserved for a long time.