Zhangjiajie News Network, December 13 (Text/Figure Huang Yueyun Hu Xiao) What is the first signal of the Spring Festival? People who like to eat know that it is sausage filling and making bacon!
In the tujia countryside of western Hunan Province, the wood-fired smoked bacon sausage, despite the ancient craftsmanship that has been passed down for more than a thousand years, the confrontation between flesh and blood and grass and trees still has a primitive vitality. The original sausages of the Tujia people use local pork from rural farms, all of which are carefully selected fresh pork leg meat, all hand-cut and hand-filled, and no auxiliary ingredients are added except for salt, pepper powder, and dried peppercorns.
The potted sausage hanging above their own fire pond, with firewood and orange peel mixed with burning tobacco slowly smoked, generally to smoke for about a month, to ensure that the ingredients are original while adding a kind of firewood incense, winter wood smoked bacon sausage is not only every Hunan people's favorite, but also a good product for migrant workers and relatives and friends.
On-site proportional ingredients
Hand-fed
In recent years, with many rural young people perennial migrant workers or staying in other places, it is difficult to often eat the nostalgic food left on the tip of the tongue when they were young, Zhuo Wei, a member of the Cili County Youth Entrepreneurship Chamber of Commerce, captured the business opportunity of "nostalgic food" more than 10 years ago, gave up working outside the home, and returned to his hometown to make sausages, bacon and other farmhouse flavors as the "main theme" of entrepreneurship, while committed to inheriting the ancient farmhouse flavor process, but also made the traditional farmhouse cuisine in his hometown more "fragrant" through the Internet.