Bacon is a kind of meat product, which is made by baking or smoking bacon in a drying room. It has a long history. I ching said: "alkene is soluble in sunlight, so it is called bacon." It shows that there was bacon in China more than 2000 years ago. Bacon is produced in the north and south of China, with more bacon in the south and mainly bacon in the north. There are many kinds of bacon, and the same variety has its own characteristics because of its different producing areas and processing methods. According to the raw materials, there are pork, mutton and its organs and chicken, duck and fish. From the origin, there are differences between Guangdong, Hunan, Yunnan and Sichuan. Because of the different parts of raw materials, there are many varieties. The famous varieties are Guangdong bacon, Hunan bacon and Sichuan bacon. Cantonese-style bacon is the most famous, and it is baked with ribs. It has the characteristics of strict material selection, fine production, golden color, neat strings, mellow fragrance, sweet and refreshing. Hunan bacon, also known as Sanxiang bacon, is made from Ningxiang pig with thin skin and tender meat and suitable weight, and is processed through six processes: cutting strips, preparing auxiliary materials, pickling, washing salt, drying and smoking. It is characterized by reddish yellow skin, waxy fat, reddish brown muscle, palatable salt, rich fragrance and no greasy taste. Sichuan bacon is made by cutting the meat into 5 cm wide strips, then pickling, cleaning, drying and baking. The finished product is red as fire, rich in aroma, delicious and nutritious. In addition, the butterfly pig head in Henan, the pig head chicken fish duck in Hubei, the pig liver in Guangxi, the mutton donkey meat in Shaanxi, the donkey meat in Changzhi, Shanxi, and the beef in Gansu are also famous.

Bacon is a kind of bacon. It is made of pork belly naturally dried and coated with spices and sea salt. Evenly distributed oily but not greasy, with moderate salinity and full flavor.

There are bacon in pig-raising places all over the world, but the practice is different. Italian Bacon is more similar to Bacon in Central and Western European countries (Anglo-Saxon region), or similar to Spanish Tochino. There is no fixed practice, depending on the region, whether it is smoking, pickling with spices or aging.

Bacon uses three layers of pork. Generally speaking, the meat can be sold in about 20 days after it is leveled and trimmed. In fact, the practice of Pancetta in Italy is different. For example, the bacon in Tuscany is lean meat, because the local practice is to use the lean part of pork belly. In addition to salting, it is common to add black pepper, clove, nutmeg, cinnamon or fresh juniper as seasoning. Bacon is one of the basic ingredients in Italian cuisine. It can be eaten raw as a cold dish, or used as a raw material for spaghetti, or added to vegetable soup, stew or kebab.