When did the custom of curing bacon begin? It is said that it has a history of more than 2000 years.

The "wax" of bacon is originally the wax in traditional Chinese characters. At that time, the twelfth lunar month was the hunting month. After the crops are harvested in winter, men go hunting. When the prey is made into pieces, it is wax (sound xi) meat, which means dry meat. After the popularization of simplified characters, la and la became the same word. In fact, the original meaning of wax means that the ancients sacrificed to the gods in December of the lunar calendar, so that month was called twelfth lunar month.

Now there is a saying that bacon is mostly preserved in the twelfth lunar month, so it is called bacon, which is also a family statement.

The exact time when people eat bacon has been impossible to verify. There is a story that it was invented by a villager by accident. He sprinkled the rest of the pork with salt, and the next day he hung the pork marinated overnight with a rope. It was the solstice of winter, and it snowed for several days, so the family took down the pickled pork and cooked it, only to find that it tasted different and salty. From then on, the way of eating salted pork into bacon has been passed down.

Later, everyone improved the processing and production of bacon. They used bamboo as scaffolding, and then set up a arbor next to it, with the top covered with pine bark and no shelter around for ventilation. Take it out to dry during the day and dry it in the arbor at night until the bacon is dry.

After the accumulation of experience, we finally created a unique and unique flavor of Jianghuai bacon. Because of its unique quality, delicious aroma and endless aftertaste, it became famous for a time.