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Cured meat products are raw meat products made of raw meat after pretreatment, pickling, sauce, drying (or baking) and other processes. They need to be cooked before eating, which is one of the traditional meat products in China. Cured products have the characteristics of convenient and easy to use, tight and solid meat, clear red and white color, salty and delicious taste, unique flavor, easy to carry and resistant to storage. China's main cured meat products are bacon, salted meat, dried meat, Chinese ham and so on. Although there are many kinds of cured products, their processing principles are basically the same, and the main processes are curing, dehydration and maturation.

Cured meat products are raw meat products made of raw meat after pretreatment, pickling, sauce, drying (or baking) and other processes. They need to be cooked before eating, which is one of the traditional meat products in China. Cured products have the characteristics of convenient and easy to use, tight and solid meat, clear red and white color, salty and delicious taste, unique flavor, easy to carry and resistant to storage. China's main cured meat products are bacon, salted meat, dried meat, Chinese ham and so on. Although there are many kinds of cured products, their processing principles are basically the same, and the main processes are curing, dehydration and maturation.

(1) Salted meat
Bacon, also known as bacon, is a raw meat product made of raw meat by pickling and processing, which needs to be cooked and processed before eating. Its main feature is that the finished fat is white, lean meat is rose red or red, with a unique pickled flavor, slightly salty. Common salted meat includes salted pork, salted mutton, salted duck, salted beef and salted chicken.
(2) Bacon
Meat is cured by salt, nitrate, nitrite, sugar and seasoning spices, and then dried or baked or smoked raw meat products, which need to be cooked before eating. The main feature of bacon is that the finished product is golden yellow or red brown, the product is neat and beautiful, without broken bones, with wax fragrance, delicious and delicious. The main representatives of cured meat are Chinese ham, cured pork (such as Sichuan cured meat and Cantonese cured meat), cured mutton, cured beef, cured rabbit, cured chicken, salted duck, dried duck gizzard, plate goose, goose fatty liver, cured fish, etc.
(3) meat sauce
Meat is pickled with salt, sauce (sweet sauce or soy sauce), pickled with sauce, and then dehydrated (air-dried, sun-dried, dried or smoked, etc.) and processed into raw meat products, which need to be cooked or steamed before eating. Sauce meat has a unique flavor of sauce, meat color brown red. Common sauce meat is clear sauce meat (Beijing clear sauce meat), sauce-sealed meat (Guangdong sauce-sealed meat) and sauce duck (Chengdu sauce duck).
(4) Air-dried meat
Meat by pickling, washing and drying (some products do not have this process), hanging, drying and other processes into raw meat products, before eating need to be cooked processing. Air-dried meat is dry and chewy, with a long aftertaste. Common air-dried meats include air-dried pork, air-dried beef, air-dried mutton, air-dried rabbit and air-dried chicken.
(5) Chinese ham
The raw meat products made from the front and back legs of pigs by pickling, fermentation and other processes need to be cooked before eating. Chinese ham skin thin meat tender, claw fine, fleshy red and white bright, muscle rose red, with a unique pickled flavor, food but not greasy, easy to preserve.