Xiao Feng was busy launching the 'Jinghu Milk Powder' project, and when he was preparing for the New Year's Day listing event 10 days later, the Xiao family was also busy, because the annual meat production season had come.

Although today's 'Xiao Family Food' processing factory is making all kinds of meat products all year round, and has achieved proud results on supermarket shelves and online sales, in the Xiao family's view, only Layue is the best time to make Zuò top meat products.

Without him, the local black pigs and Tibetan pigs in northwest Yunnan in this season are fat and strong, and the meat is fresh and tender, and the climate at this time is dry and cold, which is suitable for the dehydration of meat products and the growth and development of various yeast fungi.

Therefore, after entering the wax moon in previous years, the Xiao family and every household in Ginkgo Village will set off a boom in making various meat products, which has also become a unique scenery in Ginkgo Village.

Even though the villagers of Ginkgo Village have made a fortune by relying on various industries in the Jinghu Scenic Area, the traditional habit of making zuò ham, bacon and sausage has not been discarded.

Since December, ham, bacon, sausage and other things have been hung in front of and behind almost every household in Ginkgo Village, attracting tourists to take photos and upload them on the Internet.

For tourists and netizens living in the city, bacon is originally a kind of food that has only been seen in supermarkets and eaten in restaurants, and the distance is a bit far. They had never seen countless strips of bacon and sausages hanging under the eaves, swaying in the wind, and naturally felt very novel.

Compared with previous years, the villagers of Ginkgo Village, who are now wealthy, have greatly increased the amount of meat products they make this year. Anyway, the villagers are not short of money to buy meat. In addition, the experience of the past two years has told the villagers that tourists from the city especially like this kind of meat products full of strong local characteristics, and you are embarrassed to open an inn without one or two signature dishes of bacon and ham.

The combination of various factors has created a feeling of flesh like a forest as soon as Ginkgo Village enters the winter moon.

However, this year's Ginkgo Village stipulates that villagers are not allowed to kill pigs at home, so all pigs need to be sent to the 'Ginkgo Biloba Slaughterhouse' on the east bank of the Lancang River for slaughter, and then they can be sent back to the village after being processed. Therefore. There are no screams of pig slaughter. Ginkgo Village seems to be much quieter, but it also lacks some charm.

But this is also a helpless thing, if you kill pigs all day long, screaming all day long, I am afraid that some good tourists will have to post photos on the Internet. Duty: Ginkgo Village, torture and kill animals or something.

This is true for ordinary villagers. The Xiao family, which has always been a large producer of meat products in Ginkgo Village, is naturally no exception. Preparations were made very early.

Due to the opening of the European market and the rise in the popularity of 'Xiao Family Cuisine' in China, as the main person in charge of 'Xiao Family Cuisine', the eldest brother Xiao Jun and the second brother Xiao Jian decided to increase the number of high-quality ham zuò this year to 6,000. That's 10 times as much as in previous years!

If in the past, such a huge amount of pork legs would have cost millions of dollars to buy, which would be an unattainable amount for the Xiao family. Today's Xiao family naturally does not take this amount of money in their eyes, and it is extremely simple to deal with.

In addition, this year's Xiao family pig farm has entered the right track, and the monthly slaughter of 5,000 fat pigs is enough to meet all the needs of the Xiao family and the meat processing factory.

Due to the abundance of raw materials, Xiao Jun decided to use all the freshest front legs to make zuò fine hams, and the back legs and ordinary quality front legs were sent to the processing factory of 'Xiao Family Cuisine' to make zuò ordinary grade hams, which were sold in supermarkets and online stores.

Because these hams are made of the Xiao family's special zuò process and secret cooking wine, the taste is not worse than the Wuzhou ham and Weizhou ham on the market, and even surpasses!

Generally speaking, the price of 10-20 kg of 'Xiaojia ham' at the sales terminal ranges from 1688 yuan to 3988 yuan, and the average price has reached nearly 200RMB/catty, which is much more expensive than ordinary ham. However, even so, 'Xiaojia ham' is still in short supply in the market, and it is often sold out as soon as it is listed.

It's a pity that because 'Xiao family ham' only needs a year to make, ferment and store, it can finally become delicious, so the number of hams on the market in 2010 is less than 2,000, and many of them are in stock over the years.

Even in 2011, the number of hams sold by 'Xiao Family Cuisine' will not exceed 3,000, and at the same time, the inventory in the cellar will be swept away. Only in 2012 will the number of hams in 'Xiao Family Cuisine' exceed 10,000, and the supply in the market will not be so tight at that time.

In order to prevent copycating, each ham sold by the Xiao family will have a unique identity plate and number, and consumers can check the authenticity of the 'Xiao family food' library by phone and online. Of course, it is also difficult for citizens to buy fakes, because only the counters set up by 'Xiao Family Farm' in major supermarkets will accept orders for ham and online direct sales from the 'Ginkgo Biloba Specialty' online store!

The best front legs will not be processed in the meat processing factory, but placed in the backyard of the Xiao family's old house, and the ham masters of the Xiao family and the Xiao family will personally make zuò in order to make the best top ham!

You must know that in the order placed by Pierre with the 'Xiao Family Cuisine', the price of a 10-kilogram ham is 1,200 euros, about RMB12000 yuan, which is basically one of the most expensive hams in the world.

The price of a pork leg is only 400 yuan, and after the Xiao family's secret production and cellar fermentation, the price soared 30 times after a year, and the profit margin is so high that it is staggering.

From this you can see how important it is to have some unique techniques and formulas!

Otherwise, Chinese people always say, 'There are thousands of acres of fertile land at home, it is better to have a skill'!

It's a pity that the scarcity of 'Xiao family ham' and factors such as handmade zuò are the main support for the expensive price, coupled with the small market for top ham, even if the Xiao family wants to expand the scale without restrictions, it is unrealistic.

According to Xiao Feng's consultation with some professional research agencies, the current market capacity of the world's top ham with a price of more than 1,000 euros is only 3-50,000 a year, of which Italy, France, Germany and other countries are the main production areas, and already have a fairly solid supporter. 'Xiao Jia Ham' needs to face many challenges if it wants to gain a foothold in this highly competitive and narrow market, and it is already the limit to be able to obtain 10,000 sales in the future!

However, even the level of 10,000 sticks has already made the Xiao family extremely satisfied, and the 'Xiao family ham' will also become an important addition to the Xiao family's food empire!

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In the winter months, the fruit picking and aquatic fishing projects of the Xiao family farm are basically over, so the Xiao family can allocate a large number of people to participate in the production of ham and meat products.

Every day after breakfast, the employees will spontaneously come to the backyard of Xiao's house and begin to process all kinds of meat under the leadership of Xiao Jun and Xiao Jian, and make zuò ham and meat products by hand.

At this time, it is also the time for the collective mobilization of the Xiao family, in addition to the necessary official duties, Xiao Feng, Xiao Tao and others must participate in it, and even Xiao Ji, Xiao Jinyang and others who are far away in Yaozhou will drive back on weekends to participate in the annual collective activities.

In the words of the old lady, he didn't expect Xiao Ji and them to help a lot, but hoped that the whole family would increase the time they spent together and enhance their feelings for each other in this way.

For a large family that has branched out, how to maintain sufficient cohesion is a very important topic.

Although the Xiao family can now use the 'Xiao Asset Management Committee' as a link to connect all the family members, the most important thing is the harmonious relationship.

The Xiao family has been rooted in Ginkgo Village for more than 300 years and is still standing, and the ancestral training of the whole family has played an extremely important role in it.

General Xu, who saw this kind of family mobilization scene in the first year, was quite interested in this, after all, he was born in the army and still had a good impression of collective labor, and he himself went into battle to bring tea to young people who worked hard to make zuò meat products.

In the old general's view, the life of Ginkgo Village for most of the year is happier than the more than ten years in the past in Xiangshan Villa, and there are always all kinds of new things emerging here, lively and full of human touch. The old general has decided that he will spend his old age here, anyway, his most beloved granddaughter has settled here, what else can he not see about his old bones?

The old general personally served tea and water, so that many clansmen and employees who knew the identity of the old general were sincerely afraid, and they were also very serious in their work.

In fact, for the villagers of Ginkgo Village and the clansmen of the Xiao family, making zuò ham and meat products is a familiar craft that everyone can do well with their eyes closed.

Everyone knows that the key to the fact that the meat products of the Xiao family taste so good lies in the configuration of various spices, especially the aged wine, which can only be produced in the cellar cave of the mountain behind the Xiao family, and the unique environment of the Xiao family's cellar cave also helps the growth of various yeasts to create a variety of top deliciousness!

However, what everyone doesn't know is that since two years ago, there is something that has played an extremely important role in the process of making various meat products of the Xiao family, and that is Xiao Feng's 'Space Spirit Spring'.

Whether it is the configuration of cleaning raw materials and seasonings, Xiao Feng has added a spatial spiritual spring that is permeated with 'space spiritual liquid', which makes the umami of meat products be raised by several grades, which is a realm that products from other places can never reach.

Since the beginning of winter, the zuò making site in the backyard of the Xiao family has to make zuò 200 hams and tons of meat products almost every day, and the extremely busy scene has also attracted many tourists to take pictures and take commemorative photos! For them, it is very rare to see this kind of lively and joyful collective labor scene, and adults and children are happy to enjoy it, and naturally it feels very novel.

Of course, some tourists who have tasted the 'Xiao family cuisine' want to see how those impressive delicacies are ......made.

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