Bacon does not need to be boiled in hot water before eating, but it needs to be soaked in water. Because soaking in clean water can effectively dilute nitrite. Although bacon is delicious, it often contains more nitrites.

Bacon is generally made from fresh, skin-on pork belly. Fatty meat has a relatively high fat content, as well as protein, phosphorus, calcium and iron, while lean meat is rich in protein, fat, vitamins and minerals.

The Origin of Bacon

In the Zhou Dynasty, the court had an agency specializing in the tribute of dried meat, and among the people, there were also students who used dried meat to pay tuition fees to their teachers. After the Song Dynasty, bacon became a tribute to the court and a delicacy on the common people's tables. This dietary custom continues to this day. Bacon is called bacon because it is made in the cold winter months. Bacon has a hard texture and high salt content, so it needs to be soaked in water before cooking.

Preserved meat has a rich history. As early as the Spring and Autumn Period, Confucius taught his disciples to live by collecting three pieces of bacon each. Bacon has a history of more than 300 years. As early as the early Qing Dynasty, a local villager spread the remaining pork with salt, and the next day hung the pork that had been marinated in salt overnight with a rope.

It was the winter solstice and they couldn't go out, so the family took out the marinated pork and cooked it, but found that the taste was different, salty and delicious. From then on, the technique of curing pork with salt to make cured meat became popular.