In Changyang, Hubei Province, every year, when the pig is killed, the pig killer will eventually chop off the pig's skull. When he was a child, there were no toys. We especially like the two pig eight quit inside the pig's skull. Haha, have you ever played?

a fresh pig head, split it from the top of the pig head with a sharp axe, take out the brain flower and the pig tongue, and then cut the bones in the pig head into three pieces, so that the epidermis cannot be hurt. Marinate it with a lot of salt and a little wine for three days, take it out and hang it, and smoke it for about ten days to color it. When cooking, first simmer the pig's scalp with large fire, soak it in warm water to swell the epidermis, scrape it clean, cook it, remove the bones, air dry and slice it for eating.

the pig's head meat is depilated, washed and dripped with water. According to the proportion of 251 grams of salt per 11 kg of pig's head meat, it is evenly salted and flooded for 5-7 days. After drying the water, hang the pig's head meat in front of the stove and smoke it with cypress branches and rice husk for a period of time.

The fresh pig head is split from the top of the pig head, the brain flower and the pig tongue are taken out, and then the bones in the pig head are cut into several pieces with an axe. Marinate with a lot of salt for two days to taste, take it out and hang it, and then smoke it for about ten days to color it. Remember to burn the pig's scalp with fire when cooking, soak it in warm water and scrape it off!

firewood is prepared in advance, and it is all green poles cut from the mountain, as well as big tree roots and a knot in one's heart. My family says that this knot in one's heart can withstand burning, so I always dig a lot every winter.

Every year a few days before the Lunar New Year, my hometown will start to kill Chinese New Year pigs, divide the pork into 3 to 5 kilograms, marinate it with salt for about 1 days, and build a stove with bricks at home. Because rural areas, especially high mountains, are far away from industrial pollution, the original ecological environment is a unique condition for making bacon.

personally, I think so. We don't have anything else here, only pure alpine farmers' pigs and endless alpine trees. Meat quality and firewood are not a problem, nor is it a problem to rent a piece of land to run a small processing factory.