烟熏腊猪蹄

【中文】以猪蹄、食用盐、白酒为主要配料，经腌腊与烟熏制成，规格500g，执行国家标准GB 2730。遵循粗盐、自酿高粱酒、本地花椒与川南辣椒四味本真原料配方，柏枝、橘皮慢熏15至20天，成品色润香醇、胶质感足。
【English】Pork trotters cured with edible salt and white liquor, then smoked, packed in 500g and produced to the national standard GB 2730. The recipe follows the authentic four-ingredient principle of coarse salt, locally brewed sorghum liquor, local Sichuan pepper and southern Sichuan chili, slow-smoked over cypress branches and dried tangerine peel for 15 to 20 days, yielding a glossy, mellow and gelatinous product.