Why should bacon be hung before spring?

1, if the weather is hot, bacon and sauce goods will easily go bad and stink. Before spring, the weather temperature is low and the air becomes dry, which is a good time to process bacon.

2. There is a folk custom that "winter wax survives in the wind and winter survives". Light snow is one of the 24 solar terms. Because the sun rises in the sky and the earth falls in the shade, heaven and earth are blocked, and yin and yang do not meet, so everything loses its vitality, and heaven and earth are blocked and become a cold winter. With the sudden drop of temperature after light snow, the air becomes drier, which is a good time to process bacon.

Experts explained that if the weather is hot, bacon and sauces can easily go bad and smell bad. After the light snow, the temperature is basically in a state of linear decline, and it is unlikely to rebound. At that time, these things were ready, which happened to be the Spring Festival, and it was gradually a custom to take out the goods of that year. In China, Sichuan, Hunan, Hubei, Jiangxi and other places, there is the custom of curing preserved fish and bacon in the New Year.

The traditional habit of processing and making bacon not only has a long history, but also has universality. Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove.