People have mastered the technology of bacon, and bacon is basically preserved for three to five years, or even sold in 10 years, which has long been commonplace. Sichuan's most famous bacon, which can be preserved for decades, is specially used to entertain VIPs. Do you dare to eat? Just like white wine. The older you get, the more delicious it is, and it is sought after and liked by many people. However, from a health point of view, I think the bacon that I have eaten or not eaten for a few years is still nutritious.

In Sichuan, Hunan and Guangdong, people usually pickle meat in the twelfth lunar month, so it is called "bacon". It is said that it has a history of more than 2000 years. The life of ancient ancestors was nothing but hunting for a living. Because the meat was inedible, it stinked the next day, so a villager occasionally invented a method. He sprinkled salt on the leftover pork and marinated it all night the next day. Unable to go out, people took the meat down and found that it tasted different, salty and delicious. Since then, people have preserved the remaining meat in this way, which is the embryonic form of bacon.

After the smoky fire, it looks like black charcoal outside, but it's actually Gan Kun inside. After washing, scraping, boiling and cutting, the internal meat quality is still excellent in the first moment. The continuous aroma of bacon comes slowly, the fat meat is transparent and shiny, and the color of lean meat is bright; The taste is mellow, "fat but not greasy", which is really delicious on the tip of the tongue.

Compared with fresh pork, bacon has two completely different tastes. There were no refrigerators and freezers in ancient times, and we could only rely on the wisdom of the ancients to preserve ingredients. Over time, this fine tradition has spread to today. In Sichuan and Sichuan, in the eyes of the people, bacon is the first indelible ingredient, and banquets of all sizes should be held. The curing technology here has reached its peak, and both smoking and storage methods can promote it.

Is the bacon preserved for several years nutritious? The main ingredients of meat are protein and oil. No matter how long it is preserved, its composition cannot be changed. If you leave it for more than two years, the nutrition will definitely be lost. If you keep it for several years, you'd better not eat it. Generally, fresh meat will become "zombie meat" if it is kept in the refrigerator for a long time, let alone bacon. From the perspective of scientific health preservation, pickled products are harmful to the body, not to mention cured meat for a long time.

The nutritional value of meat, fat and other valuable things will be lost, leaving only a salty taste, and bacon does contain nitrite, which is definitely harmful to the body and the intestines. Many people say that our ancestors have been eating for decades, but from today's perspective, we still suggest eating less. Nitrite in pickled food is the number one killer of health, and pickled bacon is best eaten within one year, especially for pregnant women and people.

Many vitamins and trace elements in bacon are almost zero, and it also contains a considerable amount of cholesterol. In addition, it has high salt content and very high fat content, and it is also a kind of saturated fatty acid that is unfavorable to human body. It can be said that many people do not believe that bacon will lose its nutrition. Food preserved for more than half a year will gradually lose its nutrition. After waiting for about 3-5 years, there is almost no nutrition. If you don't believe it, many people don't.