腊味起 年味至丨洪雅人的冬天，少不了的“烟火气”
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在冬天，
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当你看到屋檐上高高挂起的一排排腊味，
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就知道，要过年咯！
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今年，你家的腊味做好了吗？
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在洪雅人心中，最好的腊肉，当然是要用洪雅本地的生态猪来做，尤其是烟熏腊肉，将盐、八角、花椒、桂皮等入锅炒熟，待凉透后，涂抹在新鲜的猪肉上，反复揉搓，让香料渗入猪肉的每一寸肌理。
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烟熏腊肉 |
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精选三线五花和后腿二刀，肥瘦搭配均衡。只用食盐腌制，微熏一段时间，出来的腊肉肥肉莹亮，瘦肉香嫩。
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川味香肠丨
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味型沿袭洪雅本土风味，本地辣椒和粮食猪丰富的油脂混合在一起，每一口都鲜香麻辣，味道浓郁！是不容错过的本土农家特色~
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熏好后的腊肉香肠，轻轻一闻，不是呛鼻浓烟味，而是淡淡的果木清香！
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咱们洪雅熏制腊肉香肠的柴火一般就地取材，捡拾山上的桃树枝、李树枝、青杠树枝，通过明火微烟的形式熏制，这样出炉的腊味干而不柴，烟味淡雅，成色自然均匀。
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说到腊肉，当然少不了
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瓦屋山老腊肉
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啦~腊肉采用优质生态鲜猪肉、利用传统工艺制作而成，油而不腻。
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熏好的腊肉，表里一致，煮熟切成片，透明发亮，色泽鲜艳，吃起来味道醇香，风味独特。
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而
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雅妹子风酱肉
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的做法就大不相同了，经21道工序、40天风吹日晒露水浸润，自然风干而成。风酱肉色泽金黄，味道鲜美，适合蒸、煮、煎、炸各种烹饪方式，入口唇齿留香，让人回味无穷。
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雅妹子风酱肉，集肉香、酱香、鲜味于一体，肥瘦相间的酱五花，一块入口，浓郁的酱香味慢慢在嘴里弥漫开来，嚼一口，肉感紧实，醇香又有嚼劲。
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推荐购买地点：四川雅妹子生态食品股份有限公司、洪雅各农贸市场
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那些挂满院落的腊肉
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在柏树枝的微熏下，越发香醇
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不停撩拨着味蕾
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远在他乡的你，
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是不是开始馋这一口了？
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来源：洪雅文旅
</p> 腊肉还是要传统的农家柴火煮饭慢慢烟薰而来才安逸.就像这种
这个香肠颜值就比上个贴子高了，看着就有食欲 巴适 巴适 没多少感觉 勤劳的我 发表于 2022-12-7 09:29
这两天毛猪降价了.也没见猪肉下降
是的，这几天秋腊肉香肠的多，而且大家为了减少外出，也会多屯点肉，所以整来猪肉一天一个价 好 小曼的海角 发表于 2022-12-7 09:16
这几天肉都涨价了
这两天毛猪降价了.也没见猪肉下降 每年腊肉都要吃到第二年快冬天才吃得完 冲 少吃点，听说是至癌的。 没感觉了。 . 今年穷，不准备买了 这几天肉都涨价了
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