The practice of bacon(salt meat)

Bacon is cured with salt, and is also called pickled meat, salted meat, and cured meat. Bacon is the provincial superior product in the Sichuan Bacon Appraisal in 1982. Product features: clean appearance, neat knife work, firm muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat fat. It has the inherent flavor of bacon.