Anfu Smoked Bacon
Fresh pork is cut and cured for about 10 days to develop flavor, then air-dried for half a month before being hung in the kitchen to absorb smoke from the stove. After over a month, it becomes “smoked bacon.” When sliced, Anfu smoked bacon reveals bright red lean meat and translucent fat that is rich but not greasy, resistant to insects, and easy to preserve for a long time.
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