Enshi bacon slogan

In many places, there is a habit of making bacon. On the one hand, it is nourished by soil and water, and on the other hand, it is red and yellow, with bright color. When fried, it is very thin, not full of teeth, fat is not greasy, and the taste is mellow. Many old people and children like to eat it. The production technology of bacon is different, involving Guizhou, Yunnan, Sichuan, Chongqing, Hubei and other regions. Although bacon is delicious, it is not widely spread, but concentrated in individual places. These five places are very famous. See if there is your hometown.

Sichuan bacon bacon is made in cold weather, and there is no preservative except salt and spices. Sichuan bacon had better choose local pigs, that is, autotrophic, but now it is too rare to find. Theoretically, many parts of pigs can be made into bacon, which should be pickled first, then treated, hung in a ventilated place and dried thoroughly. Some of them are naturally air-dried, the meat is delicious, and some are smoked.

In Sichuan cuisine, there is a special dish represented by bacon, red and white. I have an appetite when I look at it. When you put a piece in your mouth, the more you chew, the better it tastes. In Sichuan, when you have a holiday or a happy event at home, bacon is indispensable on the table. Its status is not inferior to any snacks, and some of them will be made into spicy taste.

Hunan bacon Hunan bacon is the most famous in Anhua and Xiangxi, and its characteristics are very obvious. It is big and black, thin and smoked, salty and fragrant. Choose pork leg or pork belly, wash and marinate for at least a week, and put it in a ventilated, clean and cool place. Although the skin is dry, it still feels soft, so the temperature will not be kept at 15 degrees.

Hunan bacon pays attention to "dry, refreshing and fragrant". Dryness is the consistency of internal and external dryness, with natural color, and the relationship between fat meat and lean meat is naturally close. Cooked bacon has an inherent mellow taste.

Guizhou bacon Guizhou bacon is a local specialty food. Its meat is dry, fat and transparent. Every household should pickle bacon whenever the Chinese New Year approaches. This is a custom for many years, just like we drink Laba porridge and pickle Laba garlic. In the northern region, there is almost no habit of curing bacon.

Guizhou bacon is golden, red and white. Because it is cured and smoked, the meat will not go bad for a long time. Usually hung on a 2-meter-high wooden beam to keep ventilation. It is best to buy Guizhou bacon from farmers, because pork is green and rarely grows up eating feed.

Guangdong Bacon Compared with Sichuan and Guizhou Bacon, Guangdong Bacon has a lighter taste and no spicy taste. Guangdong bacon is a traditional flavor dish, which belongs to Cantonese cuisine and is usually preserved in autumn. In addition, there are sausages, preserved pig's trotters, preserved ducks and so on. The local pigs that must be free-range by themselves are fat but not greasy, and the meat quality is the best.

Preserved bacon is hung in a naturally ventilated place, dried and stored in a dry place. Bacon and sausage are the most famous, and can be fried with garlic sprouts, celery and peas. It is delicious and mellow, with endless aftertaste.

Yunnan bacon Yunnan bacon only eats ham, not bacon. Ham is dehydrated for a long time and then smoked with pine branches. However, salt will slowly penetrate into the meat, making the internal meat highly compact. The production process is very special. Because ham and bacon in Yunnan are not very famous, they are called bacon.

The reason why ham is delicious is related to the unique geographical environment. It can be said that it is quite simple. Other areas are humid and need to be smoked and dried. Here, after the material is cured, it can be dried for several days. In Yunnan, everyone cooks bacon, especially ham, and they buy gifts when they travel.

The winter temperature in the north can reach-10 or even 30 degrees, so it is not suitable for drying bacon. As the saying goes, one side of the soil and water raises one side. At present, Yunnan, Sichuan, Hunan and other places are the main production bases of bacon.

Bacon pays attention to the right place at the right time, which has a lot to do with natural conditions. Even if the old iron in the north forcibly makes bacon, the taste will be too different, just like the northeast people make sauerkraut and the Shandong people grow green onions, which is almost impossible in the south and tastes different.