Xiangxi Smoked Bacon

The Xiangxi smoked bacon is made from fragrance pigs with thin skin, tender meat and suitable weight through six processes, including cutting, preparing auxiliary materials, pickling, salt-washing, drying and smoking. The palatable smoked bacon is characterized by red and yellow skin color, wax-like fat, red brown muscle.

How to make: cut the fresh pork into long pieces, weighing 1.5 to 2.5 kilograms for each. Stir the salt to fry in the pot and add an appropriate amount of pepper powder. Wipe each piece of pork with salt and then marinate together in a barrel. A week later, take the pork out and hang them over the fire. The meat can be preserved for two or three years. The longer it is preserved, the tastier it will be.

Source: official English website of the Hunan Provincial Department of Commerce and Culture