歷史沿革
清朝道(dao)光初年。北鎮(zhen)城(cheng)(cheng)內有個楊(yang)老漢(han)帶(dai)著(zhu)兩個兒子做加(jia)工肉制品的生意。開(kai)始(shi)他(ta)們經(jing)驗極少(shao),對豬(zhu)(zhu)蹄(ti)的制作只限于用(yong)(yong)花(hua)椒大料作調(diao)料,一(yi)般(ban)的烀制,銷路不暢。后(hou)來用(yong)(yong)老湯、香(xiang)油(you)、醬油(you)、鹽、八角、花(hua)椒、生姜做調(diao)料,經(jing)過烀制后(hou)再用(yong)(yong)白糖熏制,這樣加(jia)工的豬(zhu)(zhu)蹄(ti),不僅色澤(ze)好,而且味道(dao)適口,楊(yang)家(jia)的熏豬(zhu)(zhu)蹄(ti)很(hen)快就名揚(yang)全城(cheng)(cheng),后(hou)來用(yong)(yong)松香(xiang)拔毛、噴燈燒毛等新技術,在原調(diao)料基礎上,又增加(jia)了肉桂、陳(chen)皮、丁香(xiang)、茴香(xiang)等中藥做調(diao)料。使豬(zhu)(zhu)蹄(ti)具備了香(xiang)氣濃郁的特點,使北鎮(zhen)烹(peng)豬(zhu)(zhu)蹄(ti)更勝一(yi)籌。
獲得榮譽
北鎮豬蹄具有悠久歷史(shi),風(feng)味獨特,做工(gong)(gong)(gong)考(kao)究,用陳年老(lao)湯熏(xun)制而(er)成(cheng),富含礦物質(zhi)、膠蛋白等多種營養(yang)成(cheng)份(fen),是聞(wen)名(ming)(ming)全國(guo)(guo)的地方傳統(tong)風(feng)味食品。曾獲中(zhong)商部、遼寧(ning)(ning)省人民(min)政(zheng)府優質(zhi)產品,“92”中(zhong)國(guo)(guo)友好觀光年組(zu)委(wei)(wei)會(hui)標志產品,遼寧(ning)(ning)省食品工(gong)(gong)(gong)業協會(hui)優秀(xiu)產品,“85”工(gong)(gong)(gong)業新產品開發成(cheng)果展評(ping)組(zu)委(wei)(wei)會(hui)優勝(sheng)杯金獎(jiang),“85”農業星火(huo)科(ke)技成(cheng)果博覽(lan)會(hui)優秀(xiu)獎(jiang),中(zhong)外名(ming)(ming)優產品國(guo)(guo)際博覽(lan)會(hui)金獎(jiang),遼寧(ning)(ning)省人民(min)政(zheng)府名(ming)(ming)牌產品。