A manufacturing method of Traditional Chinese bacon belongs to the field of meat
product processing, and comprises ten procedures including handpicking port,
cutting into strips, mixing, curing, filling, airing, roast smoking, airing again,
oil immersion and packaging. The manufacturing method of Traditional Chinese bacon has the benefits as follows: firstly, more than eight months of farm pigs are selected, only pork with clear marbling, at the front shoulders of the pigs, is selected, lardo is no longer added, and high quality port for bacon is ensured; grape fruit
powder is added during the curing process, so as to play a certain effect of keeping the quality of the port; fresh branches of pine and
cypress, Qinggang wood and pepper branches are used for
smoke curing of the bacon, so as to enable the bacon to keep natural true color and allow the bacon to be kept for a long term; after
smoke curing, salad oil is used for soaking, so as to enable the surface of the bacon to be wrapped with a thin oil layer which prevents contact with air and
bacteria; the bacon prepared by using the procedures of the invention is yellowish in tincture, the bacon is the same in reality as in appearance, filled with
aroma, is edible after cooking, is delicious, has lingering
aftertaste, and is more delicious with chewing.