The town bambar meat is selected from Hanjiang black pigs. It is now cold-salted. It is added with salt, pepper, star anise, cinnamon, fennel and cloves. It is marinated in a tank, and it is out of the tank for about ten days. Then it is ignited slowly with the leaves of cypress and camphor. Bake to dry, and hang on the stove all the year round. The skin color is golden and lustrous, the color is bright, the lean meat is rosy, the fat meat is yellowish, the taste is mellow, and the fat is not greasy. It is unmatched by the same kind of bacon. The palate is mellow and has a long aftertaste.