To pick near the front leg of the belly of the front part of the layer of the most perfect proportion, fat and lean meat intertwined with the pancetta, curing with fried salt, take a container, add a large amount of salt in the pancetta, fully smeared (you can also add a little soy sauce, honey, add color and taste); marinate for a week (one day to turn over and mix once) for the turnover, and then marinate for 1 week (try to soak in brine), and then fished out and drained; in fat and lean meat through a small eye between the fat and lean meat, and then skewer the panko with a string and hang it in a cool, ventilated place to dry for a week or so in a transparent state.