The most famous town of Qingyuan bacon

Dongpo Town of Dongbeiweila is a specialty of Dongbei Town in Lianzhou City, Guangdong Province, and a symbolic product of chinese national geography. ?

Northeast bacon has a long history of more than 300 years, and it is named after it is produced in Dongbei Town. Northeast bacon includes four main varieties: bacon, sausage, cured duck and cured dog. It is made of fresh livestock through material selection, pickling and air drying. Its technological characteristics are that it is air-dried under local natural conditions, without baking or smoking, without adding nitrite and preservatives, and it has the characteristics of rich wax fragrance, tender and refreshing fragrance and long aftertaste.

The Historical Origin of Dongpo Bacon

The history of making bacon in Northeast China can be traced back to the Ming Dynasty. According to legend, during the Ming Dynasty, two Dongguan immigrants came here, bringing traditional bacon making skills. Combined with the special environment in dongbei town, they wax the livestock raised by farmers, which is very popular among the villagers in dozens of miles in Fiona Fang.

During the Qianlong period of the Qing Dynasty, the people in Northeast China lived a prosperous life and six animals flourished. At that time, in addition to normal slaughter and sales, pork was often left over. By chance, a local villager spread the leftover pork on the noodles with salt. The next day, he hung the pork salted all night with a rope. It was the solstice of winter, and it snowed for several days. The family took down the braised pork and cooked it, only to find that it tasted different, salty and delicious. Since then, the process of curing pork into bacon with salt has spread.