The time of curing bacon with soy sauce is related to the shape of bacon. If the bacon is cured in large pieces, it will take a long time, but it can be tasted in about 7 days. If it is cured by slicing, the time is short, usually about 3 days.

Bacon is a kind of cured meat in China, which is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month, it is called bacon.

A famous bacon shop

The most famous Cantonese bacon is bacon strips, which are baked with ribs. It has the characteristics of strict material selection, fine production, golden color, neat strings, mellow fragrance, sweet and refreshing.

Hunan bacon, also known as Sanxiang bacon, is made from Ningxiang pig with thin skin and tender meat and suitable weight, and is processed through six processes: cutting strips, preparing auxiliary materials, pickling, washing salt, drying and smoking. It is characterized by reddish yellow skin, waxy fat, reddish brown muscle, salty and light taste, rich fragrance but not greasy food. The most famous is Tujia bacon produced in western Hunan.

Sichuan bacon is made by cutting the meat into strips with a width of 5 cm, then pickling, cleaning, drying and baking. The finished product is red as fire, rich in aroma, delicious and nutritious.