本店采用卫生检疫合格的猪肉，现代工业进步，飞机唛福胜源至今仍坚持使用最传统古法竹筛手工制作切片肉干，做肉干说易不易，说难不难，不过却很需要耐心与考功夫。飞机唛福胜源切片肉干选用上等的猪后腿肉，首先经过人手挑筋、去骨、除掉多余脂肪，然后把肉放进切片机里切成薄片后、腌制、再用手工把肉一片一片拼铺在竹筛上及入炉烘烤至八九成熟，最后程序则是用炭烧成，烧烤火喉需要拿捏得当。
切片猪肉干生产过程比较考究而严格，精选优质猪后腿肉以传统工艺制作，每一片肉干都是用心烤制，食后齿颊留香，满嘴留香，入口细嚼越嚼越香。选用猪后腿肉，此部位瘦肉多，胶质重，脂肪量较少，无添加任何防腐剂，色素，香精等化学剂，只用糖，鱼露与猪肉融合，保留猪肉的原汁原味，甜咸适中，经人工炭火烘烤，保留肉质原香，只有浓郁的，单纯的古早风味，什至连烘干肉干也是使用火炭的方式，采用烘干炉进行烘干，坚持竹筛烘烤，竹筛烘烤的肉干纹理清晰可见,瘦肉紧实有嚼劲，越嚼越醇香，手工制作的肉干，除了肉质呈现炭烤味外，其口感也与一般的肉干有所不同。做肉干要考究，其实吃肉干也是一门学问，真正懂得品尝肉干的人，一定会选吃切片肉干。
切片肉干由猪后腿肉原片切成，肉质比较扎实，味道鲜美香甜，虽然比一般的碎肉肉干来得硬实，不过也正因如此即能吃出肉干最原始的风味，吃切片肉干时且忌狼吞虎咽，需要细细品尝，而且依循著肉片的纹路来吃，就能吃其香味、乐趣与好滋味。
飞机唛福胜源切片肉干无需真空包装，制作时也无添加防腐剂，窍门是烘烤过程中用慢火烘干，将肉的水分，油分排出，要够干身，再用高温烧烤，大多数细菌已经不能生长，故保质期较长，置放在凉爽和干燥的地方，远离强光，燥热或潮湿避免发霉，切片肉干可以存放达一个月，切片肉干的鲜美期维持大概2个星期，放进冰箱冷藏可以存放6个月，当要享用时，取出想食用的份量，拿去加热吃。由于切片肉干在制作时排出水分和油分，所以本店的切片肉干看起来会比较干身肉会比较硬实，如果牙力不够，觉得太硬又想吃得健康，可以把切片肉干要吃的份量剪小片，放进锅里或蒸炉蒸大概10分钟，加热后，肉干会比较软身一点，拿来送饭夹面包或直接食用，那滋味也挺美味的。
手工制造肉干很费功夫，产量不高，每天可以制作的数量很有限，无法大规模生产每逢新年之前，已供不及需求。
Our store only uses pork that has passed inspection and quarantine. Despite the progress of modern industry, “Fei Kei Mark Hock Seng Guan” still insists on using the most traditional bamboo sieve to hand-make dried sliced pork. Making dried sliced pork is neither easy nor difficult, however, it depends on patience and effort. Dried sliced pork is made of first-class pork hind leg meat. Firstly, people pick its sinew, remove its bones and excess fat. Then the meat is cut into thin slices in a slicer, cured, and then the meat is manually spread piece by piece on the bamboo sieve and roast in the stove to 80% or 90% mature. The final procedure is to roast with charcoal, and the grill fire need to be handled properly.
The production process of dried sliced pork is elaborate and strict. We select high-quality pork hind leg meat, and make it with traditional techniques. Each slice of dried sliced pork is roasted attentively. After eating our dried sliced pork, it leaves a fragrant taste in your teeth, your cheeks, and your mouth, and the taste will be more fragrant when you chewing it. Selected pork hind leg meat has more lean meat, heavier collagen and less fat. Without adding any preservatives, pigments, flavors or other chemicals, we only use sugar, fish sauce to mix with the pork in order to retain the original flavor of pork,and keep moderate sweet and salty. Roasted by charcoal, the pork retain the original strong, pure and ancient flavor of meat. Even when we dry the dried sliced pork, we use a drying oven with charcoal to roast it. We adhere to bamboo sieve roasting, and dried sliced pork texture roasted by bamboo sieve is clearly visible. Lean meat is firm and chewy, the more you chew, the more fragrant taste you will feel. In addition to the charcoal grilled taste of the meat, the taste of handmade dried sliced pork is also different from ordinary dried sliced pork. Making dried sliced pork is an art while eating dried sliced pork is an art as well. Those who really understand tasting dried sliced pork will definitely choose dried sliced pork.
The dried sliced pork is cut from the pork original hind leg meat. The meat is relatively solid and the taste is delicious and sweet. Although it is harder than ordinary minced dried sliced pork, that is exactly the reason why we can taste the most original flavor of dried sliced pork from it. When tasting dried sliced pork, we need to avoid being voracious. You need to enjoy the taste carefully, and follow the texture of meat to eat so that you can feel its fragrance, fun and its best taste.
The dried sliced pork of “Fei Kei Mark Hock Seng Guan” doesn’t require vacuum packaging, and no preservatives are added during production. The trick is to dry with a gentle heat, and drain the moisture and oil from the meat during the roasting process. Make sure it is stem enough and then roast it with high temperature. By then, most bacteria can no longer grow, so it has a longer shelf-life. Keep it in a cool and dry place, where away from bright light, hot or humid to avoid mildew. In such way, dried sliced pork can be stored for up to a month, its freshness period can last for about two weeks. And it can be stored for up to six months in the refrigerator. When you want to taste it, you can just take out the portion you want and heat it up. The moisture and oil is drained from the meat during the production process, therefore, our dried sliced pork looks drier and the meat is harder. If you don’t have powerful tooth, feeling it’s too hard and wanting to eat healthy, you can cut it into small slices, and put it into a pot or steamer about 10 minutes. After heating, it will soften a little bit, and the taste will be better if it is served with rice, bread or eaten directly.
Hand-made dried sliced pork is very elaborate, so the output is not high, and the daily quantity of production is limited. It is impossible to produce on a large scale. Supply always falls short of demand before the New Year.