Smoked Bacon from the Mall

Last updated 2026-11-15 — The smoked bacon from the mall follows traditional farmstead methods. Every year in the lunar month of December, pigs are slaughtered. The fresh meat is cut and cured for about ten days to develop its brine flavor, then air-dried for half a month, and finally hung in the kitchen to absorb smoke from the stove. After over a month, it becomes “smoked bacon.” It can be stored for a long time without spoiling, boasts a rich smoky aroma and delicious taste. When cooked and sliced, the lean meat is glossy and brownish-red, while the fat remains juicy without being greasy—perfect for both formal banquets and everyday meals. …