China has strong feelings for raw pork. Counting the delicious raw pork cooked by China people, it must be said that there was no repetition in the last week. People in the western region especially love raw pork, but in the long history stage, refrigerators have not been invented, so it has become a difficult problem to store raw pork. How can we preserve the delicious raw pork? Sausages came into being at the historic moment. Until now, people still make sausages and taste the delicious food of sausages every year.

do you know what kinds of sausages are the most famous in China? Jinhua Ham, Nuodeng Ham, Xuefang Jiangtui, Rugao Sausage and Xuanwei Ham are really too many for you to count with your fingers. Since ancient times, sausages have also had a very high influence on the dining table of China people. As early as in the Song Dynasty, Su Shi, who ate a lot of food, asked to mention the practice of ham in his Rough Talk about Things. In his view, sausages are gorgeous and unique, fragrant and attractive, and they combine four characteristics of "color, flavor and shape".

Now when we look at sausages, we may have an idea that we can't understand. Sausages usually take a lot of time to make, and the sausages produced have to be gently exposed to the wind and sun. Sausages that are nearly 5 years old are considered classics, and sausages that are more than 1 years old are rare. Sausages that are more than 2 years old are considered family heirlooms. Why is it that the older the sausage, the more precious it is compared with fresh pork sausage?

In fact, from the perspective of sausage taste, the sausage with 5 years or more and less than 8 years is the best material, which is not only salty and crisp, but also plump and oily. Ham over 1 years old is hard and hard, which is not only unsuitable for eating, but also contains no nutrients. Although it smells good, it is not too valuable to take. Therefore, gourmets who know how to eat generally choose sausages for more than 5 years, while sausages for more than 1 years are limited to personal collections.

China people love "slow work and fine work", and the traditional ingredients are generally "slow". Sausages have been made for a year, but now the surface of the sausage is dark and the meat inside has not been completely dehydrated. The sausage that has been cut for a year still has a texture and a smoky aroma. Although the sausage can be taken at this time, it must be steamed over water.

And sausages over 5 years old are getting harder and harder. After cutting the sausage, the raw pork with texture inside has turned into a brilliant red color, and the ratio of fat to lean pork is more obvious, and the smoked flavor and pork flavor are perfectly combined. At this time, sausages don't need to be steamed, but can be cut into slices and eaten raw, which is the favorite taste of many sausage enthusiasts.

Because few people can make sausages nowadays, the price of sausages is rising again and again. In addition, under the most popular situation of sausage fashion, many sausages over five years old have been acquired, and few sausages have been left for many years now. Because of the appearance of special gourmet gourmets, the price of this kind of ham stored for more than 5 years can't go down. The longer it takes, the greater the price, and there is room for appreciation.

therefore, the longer the sausage is placed, the less the total amount, and the more expensive it will be. It only takes one year for fresh sausages to be made by every household, and the total amount is relatively large, which can be distributed to abundant primary sources in the sales market, so it is worthless. The appearance of sausage is no longer a problem of eating fresh meat and expired pork, but has risen to the realm of life related to the age and price. In that case, do you like to eat older sausages?