Why does bacon sausage taste best in winter to the future?

When many raw materials of meat are fully mature, such as poultry with chickens, ducks, geese and pigs, the meat quality is just right.

There are basically no mosquitoes and flies during this period, and bacon is not easy to get maggots.

From beginning of winter to beginning of spring, the temperature is low, which is the time for low-temperature fermentation. The meat is compact and the aroma is the best.

Hope to adopt