Countryside Bacon, Xiangtan
People in Xiangtan, Xiangxiang, Shaoshan all have a tradition of making bacon. it goes as following: After midwinter, slice the fresh meat into bars, first preserve them with salt for two or three days, then air them, finally bake them into yellowness with the smoke by burning the bran, shriveled grain, wood bits, peanut shell. December is the best time to make the bacon, which is also called winter bacon. Winter bacon is fragrant and tasteful, for it is not as fat as fresh meat. It is very popular with consumers.