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.

Technical requirements for quality of town bambar meat (1) raw materials. From the lunar calendar to the end of the cold, Hanjiang black pigs and their hybrid progeny cultured in the protected area were selected for 8 to 12 months. The standard weight range for slaughtering was 80 to 120 kg. The raw materials for processing were fore legs, back hips, pork belly, and camomiles. Dry and pickled in the spring. (2) Processing technology. 1. Processing technology: raw material → trimming → pickling → baking → smoking → burning → drying 2. Processing requirements: (1) segmentation. The whole leg, the back shoulder, and the pork belly are divided into rectangular meat pieces weighing 1500g to 2500g. (2) Pickled. Cut the chopped meat pieces with salt and seasoning powder, the meat is facing down, the bottom layer of the skin is up, put into the marinade in turn, pickled for 3 days, then turn the tank, the temperature is controlled at -2 °C to 5 °C. (3) Smoked. The marinated meat should be drained into the smoked room, smoked with prepared wood chips, cypress branches, eucalyptus bark, etc., and the initial temperature in the smoked room is 70 ° C. After 3 to 4 hours, gradually cool down to 50 ° C to 30 ° C. . (4) Baking. Baking is carried out in the baking room, and the cured meat pieces are hung on the wooden frame in the baking room, and are selected from the towns of Bashan District, such as cypress branches, eucalyptus bark, walnut shells and Qinggang wood. The firewood with rich aroma is slowly baked, the temperature is controlled between 30 ° C and 40 ° C, and baked for 30 to 45 days. (5) Washing. Boil the baked bacon with a blowtorch, soak it in warm water for 7 to 15 minutes, wash it with warm water until the water is clear, remove it and hang it in a dry, ventilated place to drain the water. (3) Quality characteristics. 1. Sensory characteristics: fat is milky white, lean meat is jujube red; appearance is slightly moist, clean and mucus-free; meat quality is excellent and elastic. 2. Physical and chemical indicators: moisture content / (%) ≤ 25; salt content (in terms of NaC1) / (%) ≤ 8. 3. Safety requirements: product safety indicators must meet the relevant provisions of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Zhenba Bak meat may submit an application to the Quality and Technical Supervision Bureau of Zhenba County of Shaanxi Province for the use of the “Special Mark for Geographical Indication Products”, which shall be examined by the Shaanxi Provincial Bureau of Quality and Technical Supervision and be examined by the National Quality Inspection. The General Administration announced the approval. The statutory testing agency for the town's bacon meat is designated by the Shaanxi Provincial Bureau of Quality and Technical Supervision.