Nanhe local product-where is the bacon?

The evolution of bacon is hard to know. In rural areas, it is a custom to slaughter "Nian Pig" in the twelfth lunar month every year, which is a sign for them to show a bumper harvest and celebrate the New Year. Because pigs are usually slaughtered in the twelfth lunar month, the meat is like wax, so it is called "bacon". Making bacon is both simple and difficult. After the pig was slaughtered in 2000, the salted meat strips were put in a clay pot. A week later, when the salt water oozes from the bottom of the jar, they can be hung up and smoked. Kang burns firewood all the year round. The dried bacon on this kang has a special taste. After hanging on the kang for a while, it was put away. The climate in mountainous areas is warm and cool, mostly stone houses, which are ventilated and breathable. Bacon can be put on hold for a long time, and the longer it is put on hold, the more delicious it tastes. The storage of bacon has its own knowledge. Generally speaking, pigs and bacon on the kang can eat seedlings and cut wheat every year, and some can eat them until the Mid-Autumn Festival in August. It is not uncommon for some well-off families to slaughter 2~3 pigs a year, and the aged bacon will not rot for two to three years. There are many kinds of storage methods. Generally, the bacon is buried in a dry barn, or the bran is mixed with pepper and pepper, wrapped in toilet paper and placed in a cool and ventilated place. (Gucheng)