Unraveling the Mystery: What is Chinese bacon made of?

Chinese bacon, that rich and mellow taste is unforgettable. In China, Chinese bacon from different regions has its own characteristics. So what ingredients are they made of? Let's uncover the mysterious veil behind Chinese bacon together and explore the mystery of its production materials.

What is Chinese bacon?

Chinese bacon is an extremely delicious traditional delicacy in China. Generally, meat is pickled with salt and various seasonings and then processed by air-drying or smoking and roasting.

After such processing, fresh meat becomes quite unique in flavor and is very popular among people all over the country. Especially during the Spring Festival, basically every household will prepare several pieces. Just like in my family, we make it every winter. That taste is superb!

However, Chinese bacon has a relatively high fat and sodium content and is not recommended for long-term and excessive consumption. Especially for pregnant women, people with high blood pressure, etc., it should be consumed with caution.

Types of Chinese bacon

There are many kinds of Chinese bacon in China. Personally, I prefer Guangdong bacon, Hunan bacon and Sichuan bacon. They are different in production techniques, tastes and appearances, and each has its own characteristics:

Guangdong bacon

Process: Streaky pork or hind leg meat is marinated with salt, sugar, soy sauce and wine and then dried or baked.

Taste: Sweet, with a strong aroma of wine, fresh and tender without being greasy.

Appearance: Ruddy. The lean meat is dark red. The fat is transparent or milky white and well-arranged.

Hunan bacon

Process: Streaky pork is marinated with salt and various spices and then smoked. Smoking materials include pine and cypress branches.

Taste: Unique smoky flavor, salty and fragrant with chewiness.

Appearance: Dark brown, with smoke marks on the surface and firm meat.

Sichuan bacon

Process: Streaky pork or front leg meat is marinated with salt, pepper, chili peppers, etc. and then dried or smoked.

Taste: Spicy, fragrant and delicious. Moderate saltiness.

Appearance: Brownish red. The lean meat is dark red. The fat is slightly yellow and there are smoke textures.

What animal is Chinese bacon made out of?

In most areas of China, pork is generally used to make Chinese bacon. However, due to the traditions and flavors of different regions, the meat of animals such as cattle, sheep, chickens, and ducks is also used to make Chinese bacon. For example:
Pork
Pork is the most commonly used raw material for making Chinese bacon. Generally, streaky pork, front leg meat or hind leg meat is used. The Chinese bacon made in this way has a crystal-clear fatty part and a fresh and firm lean part. It tastes fragrant but not greasy.
Beef
In places like Gansu, beef is also pickled and then air-dried or smoked to make cured beef. Cured beef has a mellow taste and a firm texture and is very chewy.
Mutton
In places like Shaanxi, mutton can also be used to make Chinese bacon. Through a special pickling and smoking process, the muttony smell of mutton is removed and a unique flavor is added. The cured mutton has a rich taste and a fragrant aroma.
Chicken
In some mountainous areas of Sichuan, native chickens are pickled with seasonings and hung in a ventilated place to dry or be smoked to make cured chicken. Cured chicken has a fresh texture and a spicy taste and has a unique flavor.
Duck
In places like Guangxi and Guangdong, there is the custom of pickling duck and making cured duck. Cured duck has delicate meat and a mellow taste and usually has a unique soy sauce and cured aroma.

What does Chinese bacon taste like?

The taste of Chinese bacon is extremely distinctive, with a strong salty and fragrant flavor, unique cured aroma, mellow flavor and rich texture.
The seasonings such as salt and pepper used during pickling and the wood used during smoking all affect the flavor of Chinese bacon. These all create the unique flavor of Chinese bacon:

Strong cured aroma: After a long time of pickling and smoking, Chinese bacon emits a strong cured aroma. This aroma is unique to Chinese bacon and makes people unable to resist wanting to taste it as soon as they smell it.

Rich texture: The texture of Chinese bacon is usually fatty but not greasy and lean but not dry. The fatty part is crystal clear and tastes salty and delicious. The lean part is firm and strong. The more you chew, the more fragrant it becomes.
Of course, the taste of Chinese bacon in different places will also be different. For example, Guangdong bacon tastes slightly sweet and has moderate salty and fragrant flavors. While Hunan bacon has a stronger taste, with a strong salty and fragrant flavor and sometimes a little spiciness.
In any case, Chinese bacon is a delicious food that is unforgettable.

How to cook Chinese bacon?

There are various cooking methods for Chinese bacon. The ways I often do are as follows:

Soften Chinese bacon

Soak in warm water: Put Chinese bacon into hot water above 70 degrees Celsius and soak for more than 15 minutes.
Boil in cold water: Put the soaked Chinese bacon into cold water. After boiling, boil on high heat for 15 to 20 minutes and then simmer for 10 minutes.

Cooking methods

Stir-fry Chinese bacon: Slice the processed Chinese bacon. Heat oil in a hot pan. Add Chinese bacon and stir-fry until oil comes out. Then add your favorite vegetables and stir-fry. Finally, season it.
Steam Chinese bacon: Slice Chinese bacon and put it in a steamer and steam for 15-20 minutes. After steaming, it can be eaten with rice or minced garlic.
Roast Chinese bacon: Slice Chinese bacon and roast it with an oven or grill. You can brush a layer of honey or soy sauce on the surface to increase the flavor.

Cooking tips

Control the heat: When stir-frying Chinese bacon, quick stir-frying on high heat can maintain the tender texture of the meat and at the same time avoid it becoming too greasy.
Pair with vegetables: Vegetables such as green peppers and garlic moss can be paired to cook Chinese bacon. Not only can they absorb the fragrance of Chinese bacon, but also enrich the texture and nutritional value of the dish.

How long is the shelf life of Chinese bacon?

Room temperature storage

If Chinese bacon is stored at room temperature, it can usually be kept for about 2 to 3 months.

Hang it in a ventilated, dry, and cool place and avoid direct sunlight.

Refrigerator storage

Put Chinese bacon in a fresh-keeping bag and place it in the freezer compartment of the refrigerator. It can be stored for 6 to 12 months.

Vacuum storage

Put Chinese bacon in a vacuum bag. After removing the air and sealing it, place it in a cool, dry, and ventilated place. The shelf life can be up to about one year.

Precautions

Regularly check the storage status of Chinese bacon. If mildew, peculiar smell, etc. are found, consumption should be stopped immediately.

Before consumption, it needs to be fully heated to ensure food safety.