南风肉的加工制作在江浙一带已有好几百年的历史,老百姓有每到盛夏就吃风肉的习惯,南风肉以香、艳、鲜、嫩的特点吸引了众多消费者。从工艺的角度来说,南风肉是介于火腿和咸肉之间的一种腌制猪肉,过去南风肉一般只有江南一带生产,这主要是因为江南冬季的气温虽寒偏温,空气湿润得恰到好处,且雨水不缺 South wind meat processing production in Jiangsu and Zhejiang area has several hundred years of history, people have to eat wind and summer meat habits, southerly meat to fragrant, bright, fresh and tender features has attracted many consumers. From a technical point of view, the south wind meat is between ham and bacon a kind of pickled pork, the past South wind meat production is generally only the southern part of the Yangtze River, mainly because of the winter temperature in southern China although the cold warm temperature, air Moisture just right, and the rain is not lacking