It conforms to the national standards for bacon, with dry and clean appearance, compact and firm meat quality, smooth and shiny section, red muscle, white or reddish fat surface and the inherent flavor of bacon. Bacon is produced in winter and stored for a long time. The processing method is as follows.

1, take material. Bacon raw materials are divided into two types: boneless and boneless. Bacon with bone processing, according to the different parts of raw meat, were contiguous, small pieces, hoof and leg materials. Contiguous refers to the slice after the head, tail and legs are removed; Small pieces refer to rectangular pieces of meat of about 2.5 kilograms each; Legs and feet refer to pig legs with claws.

2. Renovation. Sort out minced meat, blood, lymph, broken oil, etc. In order to make the salt penetrate, it is necessary to cut a knife on the meat every 2-6 cm, and the depth is generally 1/3 of the meat. The size and depth of the incision depend on the temperature and muscle thickness. If the temperature is above 15℃, the cutting edge should be larger and more, so as to speed up the curing speed, and it can be smaller and less when it is below 15℃. Pigs under 60 kg can also be divided into front clips, middle clips and back seats for overall pickling.

3. Made of salt. Pork 100 kg, salt consumption 4- 16 kg. Operation method: Generally, it is divided into three times, the first time is 1, the second time is big salt, and the third time is covering salt. The first salt is to apply a layer of salt evenly on the surface of raw meat. The next day, add salt, rub the salt evenly, put a proper amount of new salt in the knife edge, and stack it neatly into a pile. After 4-5 days of overturning, the upper and lower layers are exchanged and an appropriate amount of new salt is added. After about 7 days of salt coating, the pile should be turned in time and a small amount of salt should be applied. It takes about 25 days to rub salt for three times to get the finished product.

4. Finished products. The processed bacon requires clean appearance, neat knife work, solid muscles, no mucus on the green surface, bright red color on the cut surface and slightly yellow fat. If the flesh is dark and the fat is red, it is corruption. Bacon can be stored in the cold storage at minus 5℃, or it can be immersed in the salt water at 24-25℃ in Pomei. If the salt water is turbid and smells bad, it means that the salt water has deteriorated and must be boiled again before use.