Salted bacon after the winter solstice needs to be salted for 7 days and then dried. Bacon can be preserved in the twelfth lunar month (about January in the solar calendar) every year. After pickling, take it out in the sun. Moreover, it is best to turn it once a day during the curing process to observe the meat.

Brief introduction of cured meat:

Cured meat mainly includes a kind of raw meat products made of livestock and poultry meat or its edible viscera as raw materials, supplemented by salt, nitrate or nitrite in sauce, sugar or spices, etc., which are processed through raw material sorting, pickling or sauce crushing, cleaning and modeling, air drying or baking.

Its main characteristics are fine meat, clear red and white color, salty and delicious taste, unique flavor and easy to carry and store. Because of the slightly different processing methods and different raw and auxiliary materials, products with different flavors are formed, which provides more choices for national life.