XiangXi Dried Meat is famous and has a thousands of years history.Xiangxi Dried Meat tastes spicy, salty and spicy, delicious taste and is deeply favored by numerous consumers. Dried Meat approach is relatively simple:cut fresh pork into long pieces, each 3 to 5 pounds.fry the salt in the pot, add the appropriate amount of pepper powder.Smear with salt piece by piece ; the put together in the barrel. After a week, you can take the meat from the bucket, hanging in the fireplace above the smoke and heat. But a few days, white pork slowly turned black, until the last turn golden, you can take flesh from the Yang dust pat clean, a piece of land put into the warehouse of millet, Dried Meat is made. This made of meat, can maintain for two or three years is not bad. And put the longer, the more fragrant taste.
　　Pushi characteristic dried meat is carefully chosen from the gagger pig meat in Pushi,and it has such characteristics: fat flavor, bright yellow skin color, flesh, bright-colored,taste delicious, nutrient rich.Although Xiangxi Dried Meat is jealous ugly in appearance, but good, chewing in the mouth, a mouthful of fluid, the tooth cheek. Steamed meat, can be a piece, a little tear to eat. Wash the fat, bright, in the sun, as one shadow, but not greasy oil.

　　Traditional processing methods:
　　1, the processing period in general: after the winter solstice to the spring before the Gregorian calendar in December 23rd to February 6th, the processing period is about 40 days.
　　2, raw material preparation: salt, pepper, five spice powder amount.
　　3, salt, pepper, pickled meat: salt, pepper, five spice powder according to 100: 2: 2: 1 ratio, the salt and pepper powder mix. As soon as possible after the slaughter of pork rub salt and pepper powder, the packing cylinder of pickled, large pieces of meat loaf put lower, small, thin strips on the upper, filled with wood or film cover, without turning. Sousing time ranged from 5 days to 7 days, let Salt Pepper fully dissolve glued strips of meat.
　　4, smoked dry: good pickled meat by wearing rope hanging on the hanger at the top of the fire hall, fire hall to center around to expand. The strips of fire hall 1.2 meters high to 1.6 meters using winter farm in hall of the fire cooking, heating burning firewood to generate heat fume fume bake Li. The number of smoked baked in natural cooking and heating times is appropriate, day night dew smoked baked dry, hot and cold and white. General smoked baked for a period of 30 days to 60 days, fuel to carbon firewood forest, timber forest, sawing wood flour, defatted cake, the hull is better, never use garbage or waste paper scraps, plastic sheeting and burning smoked. The fire should not be too large with smoked baking, to prevent dry outside endogenous. Should not use plastic sheeting or bamboo strips around the fence. Midway can be hanging strips changed each location.
　　5. The shelf storage: after 12 months of smoked dried and cutlet gradually dehydrate dry, colour and lustre is from white to red brown. At the same time, can under the frame of the edible or storage. In order to extend the edible period, to ensure meat delicious authentic, available in the following four storage methods: one is smoked baked strips hidden in the valley heap or hull, the second is hidden in sawing wood, hang in ventilated and dry wall, four is wrapped in straw, put it in a dry place.

Eating tips:
　　1, burn the skin -burn the skin with flame? about 5 seconds when uprising the oil bubble, remove the remnants of hair on the skin, soften the skin and it will taste more sweet and elastic.
　　2, clean - burning skin? with warm water after cleaning. Wash the smoke ash and spices, scraping the charred crust.
　　3, boiled, boiled whole, cooking time for boiling water for 15 minutes and then fishing out section can also be sliced boiled 3 minutes and pepper, carrot, garlic ingredients together eating fried.

　　Xiangxi sausage,is elaborate selected Pushi gagger pork,matching according to fat&thin 3:7, then add black pepper and natural spice enema,using pine as the main fuel, with orange peel and shell tea auxiliary fuel smoked.The production of sausage meat is completed sturdy, ruddy color, plump fresh, attractive and not greasy.