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制腊肉是广西富川瑶族自治县瑶民的一种习俗,一种文化。每年春节前,这里的瑶民们都要制腊肉。制腊肉的最佳时间是在农历冬至之后立春之前,这段时间制的腊肉色美肉香能长期存放。其制做的方法是:买好新鲜猪肉后,把猪肉切成长条（每条l-2公斤为宜）,然后洒上食盐与白酒（最好是三花酒）腌泡7-9天后,用温水洗净,再用绳子穿好挂在柴灶上,让它在柴灶上慢慢被柴火自然地熏于（如无柴火灶可晒干）。熏干后的腊肉呈焦黄色,熏久了变焦黑色。要是腊肉过了春季还吃不完,可用温水洗净晒干,再放进干爽的瓷缸里,可存放一年而不变质。
Bacon is a kind of custom and culture of Yao People in Fuchuan Yao Autonomous County of Guangxi. Every year before the Spring Festival, Yao people here have to make bacon. The best time to make bacon is before the beginning of spring after the winter solstice, during which time the bacon-colored meat and meat can be stored for a long time. The method of making is: buy fresh pork, the pork cut into strips (each l-2 kg is appropriate), then sprinkle with salt and white wine (preferably Sanhua wine) marinated 7-9 days, with Wash with warm water, and then wear a rope to hang on the firewood stove, let it slowly firewood in the firewood was naturally smoked in the firewood (such as without firewood can be dried). After smoked bacon was coke yellow, smoked long black zoom. If the bacon after the spring still eat, can be washed with warm water to dry, and then into the dry porcelain, can be stored for a year without deterioration.