The product features rosy and beautiful color, fragrance and delicious taste. Each pig head consists of three parts: upper jaw (horse face), lower chin and tongue, which are tied together with hemp rope.

The wax pig's head includes three parts: the upper palate (horse face), the lower chin and the tongue.

Raw materials Formula Raw materials (including palate, chin and tongue) 50 kg refined salt 3 kg nitrate 25 g soy sauce 1.5 kg sugar/.75 kg Daqu liquor 1 kg sauce color 0.5 kg.

Production method

Finishing of raw materials: split the pig's head up and down with the mouth as the boundary, take out the pig's brain, gouge out the eyes, call the face the palate (horse face), the throat the chin, and then cut off the tongue to become three pieces. Plugging, cleaning and cleaning.

2. Pickling and mixing: put the pork head (three pieces) in salt (mixed with nitrate) for pickling 18 hours, take it out, wash it with warm water, and dry it. Immerse in the pre-mixed auxiliary materials for 2 hours. Take out the three pieces separately and spread them on the bamboo screen.

3. Baking: bamboo poles are placed inside the baking room, and pig heads are placed on the bamboo poles for baking. When baking, it must be turned over from time to time, so that it is heated evenly and the moisture is dragged out. After baking for 24 hours, it will rise to the second floor. After the moisture is dried, three pieces will be strung together with hemp rope, hung on a bamboo pole, and continue baking. After baking for 4-5 days, it will be dried and taken out, which is the dried pig's head meat. It can also be sun-dried instead of baking.