I like village bacon best, and the smoking methods in different places may be different. In rural areas, it is also the best to smoke in a firewood stove. During the winter solstice, pork is salted with proper amount of salt for a week, and hung above the stove fire, so that the smoke generated by firewood can slowly penetrate into the pork. After 2~3 months, bacon is formed, although it looks black, but it tastes the most fragrant. And it's not hard to chew.