In order to study the difference of flavor and quality of low-sodium liquid bacon and traditional bacon from Miaoling mountain area in low-temperature storage, some non-sodium salt was used to replace part of sodium salt, and liquid smoked instead of traditional gas smoked, whether it is of practical significance to carry out modern production of traditional preserved meat in Miaoling mountain area. The contents of free amino acids, volatile flavor compounds, sodium, water, peroxide value, nitrite, benzo (a) pyrene and so on were determined, and carries on the comprehensive analysis and the comparison to these indexes. The differences of free amino acids between two kinds of bacon were not significant, and the contents and types of aldehydes and ketones in low-sodium salt liquid bacon were higher than those in traditional bacon, which gave it more fruit flavor. Compared with traditional bacon in Miaoling mountain area, the sodium content of low-sodium liquid bacon was 24.61% lower, and no nitrite was detected in low-sodium liquid bacon, while the nitrite content of traditional bacon in Miaoling mountain area was 1.34 mg/kg. Low-sodium salt solution cured meat has good color, water content, volatile basic nitrogen, peroxide value, total number of microorganisms are less than traditional cured meat in Miaoling mountain area, but its hardness and pH are higher. N-dimethylnitrosamine and benzo (a) pyrene were not detected in two kinds of cured meat. In a word, the quality and safety index of low-sodium liquid bacon in low temperature was better than that of traditional bacon in Miaoling mountain area, and it has feasibility and promotion value in the production and storage of bacon.