Bacon meat is pork, which is usually pork rib or pork loin. These two kinds of meat are pork belly and pork tenderloin. Moreover, it is made by smoking. Specifically, it is actually the same kind as smoked bacon in our country, but the taste is slightly different because of the different techniques.
As for why it is called bacon, it is bacon in the eyes of westerners, which comes from the direct translation of the English pronunciation of "bacon", which means smoked meat. Although the name looks tall, its meaning is vulgar, that is, "cured pork" (so, the bacon here can actually be called bacon).
Meat selection requirements for bacon meat:
The skin of the meat is intact, and the whole raw material basically keeps its original shape, so that there is no meat on the bone and no broken bones in the meat. Trim the boneless meat with a knife to make its surface and surroundings neat and smooth. Plastic shaping determines the specifications and shapes of products. Bacon is rectangular, so we should pay attention to whether each side is in a straight line. If there are irregular sides, we should trim them into a straight line with a knife, and make sure that the surroundings are neat and smooth.
Trim broken bones, oil, fascia and blood clots, scrape off residual hairs on the skin, and cut off excessively high and thick meat layers. Pay attention to cut off the waist muscles above the big bacon and the grilled bacon with a knife, so that the finished bacon has no waist muscles. The diaphragm and breast meat should be removed from the milk bacon. After shaping, the weight of each rectangular raw meat should be 8 ~11kg for big bacon, 2.5 ~ 2.5～5kg for row bacon and 2.5 ~ 5 kg for milk bacon.