There are some differences between Nanfeng meat and bacon, mainly in two aspects: different colors and different tastes. By comparison, the two can be well distinguished, which is relatively easy to distinguish.

The color of Nanfeng meat is yellow and orange, while the color of bacon is deep red. Nanfeng meat tastes dry, while bacon tastes cured.

In hot summer, people usually eat some light food, but in the south of the Yangtze River, there is a kind of meat, Nanfeng meat, which is specially marketed in summer. It is an alternative delicacy in summer, which has a romantic name and is somewhat similar to ham and bacon. But it is different. It is tender than ham and fresher than bacon.

Unique flavor

The name Nanfeng Meat sounds poetic, but Nanfeng doesn't refer to the southerly wind from the east wind, but it has the meaning of early summer and fragrant plants in the southerly wind. Because this is a summer food, of course, the south wind can also be disassembled to interpret. South refers to the specialty produced in Jiangnan area, especially Rugao in Jiangsu, Jinhua in Zhejiang, Lanxi and other places. The wind means wind meat, which is also called wind blowing meat.

is a kind of cured pork, which is made by hanging pork under the eaves and naturally air-drying. It is a seasonal cured meat product. Generally, curing begins in winter every year, from curing, washing and drying, shelf fermentation to shelf stacking, and the processing cycle is about 8 months. It happened to be listed after the unique rainy season in the south of the Yangtze River, and the humidity in the air was just right. Especially in the rainy season, the rain was constantly breezy, which is the unique advantage of making good meat.