The word "like" is a little inappropriate. There are two types of pig heads in southern China. One is for home consumption and the other is for trading. The woman's home is filled with 4,000 pig heads, which are obviously used for business.

Yes, taking it out to dry in the sun is just a fear of deterioration or other problems. This has nothing to do with whether you like it or not. Moreover, the climate in the south is different from that in the north. Winter in the south is not as cold as expected, although it is not comparable to summer.

But the temperature is also very high, and it is normal to be exposed to the sun.

In fact, this technique of drying meat and pig heads has been around for a long time. It is not just southerners who dry meat. In fact, some areas in the north also dry meat. There is no saying that the south likes it or the north does not like it. It is just based on the region.

The reason is that the preparation methods of sun-dried meat are slightly different in some areas.

Take Beijing sun-dried pork as an example. This is a traditional famous dish with local characteristics. The season for processing this famous dish is winter or spring, and the processing method is also unique.

Because it is sun-dried meat, you need to select the best pork, then cut the meat into long strips, put it in a ventilated and cool place to "dry", and then take it out and wash it with warm water before eating.

The preparation methods of salted pig head and sun-dried meat are not much different, but the history of salted pig head is longer. In the early years, because there were no refrigerators, this preparation method helped to preserve the meat and extend the shelf life of meat products.

In the early years, this kind of dish was only available to the public, and was dried and used by families. Only in recent years has it become known to the public, and has become truly famous far and wide.

It is said that this dish originated from Huaiyang cuisine.

Based on its unique hot preparation process, the salted pork is made into dishes with the characteristics of cotton, salty, soft, crispy and delicious. It has an excellent taste and endless aftertaste.

The earliest appearance of salted pig heads was that every household specially pickled them before the New Year in order to prepare New Year dishes. There was also a jingle circulating at that time: "If you have money or not, castrate a salted pig head to celebrate the New Year."

As the times changed, people moved into buildings. Many families used to pickle salted pig heads, but due to space constraints, they could no longer make this delicacy. So someone discovered a business opportunity and started pickling salted pig heads in batches.

Then it will be sold at the end of the year, and the profits are said to be very considerable.

This woman from Jiangsu dried 4,000 salted pig heads in her yard. She was actually preparing for sale during the Spring Festival.

You must know that the pickling process of salted pig head is very particular. The salted pig head should be pickled in the twelfth lunar month. First, the hair should be removed, then the dirt on the pig head should be removed, then the pig head should be split, and then the back of the pork should be cut with a knife.

Open it so that the salt can fully penetrate the pork, then use a variety of super ingredients to evenly rub it on the head, then put it in the tank to marinate for 10 to 20 days, and then hang the marinated pig head.

Leave to dry.

Therefore, from the perspective of this process, if people make pig heads in mid-December, then marinate them for about 15 days, and now hang them outdoors to air-dry, this is also in line with the preparation process of salted pig heads. It is not because of liking, but because of technological needs.

This is not a question of whether Southerners like it or not.