Abstract: Zhenba bacon is a traditional preserved meat product in Shaanxi Province. The metabolite composition and dynamic changes of Zhenba bacon during the smoking process were systematically explored through non-targeted metabolomics analysis. Bacon samples were categorized and analyzed across three distinct processing stages: early (8 and 16 days), middle (24 days), and late (32 and 40 days) stages. The relationship between various metabolites and the formation of bacon flavor was preliminarily investigated, with particular attention given to the temporal evolution of metabolic profiles. Results revealed that 94 different co-expressed metabolites were identified. KEGG enrichment analysis revealed that amino acid metabolism and lipid metabolism were identified as the primary metabolic pathways. Further analysis of the temporal expression trends of metabolites throughout the smoking process revealed a gradual decrease in the content of organic heterocyclic compounds (e.g., Coclaurine) with prolonged smoking duration. Conversely, the concentrations of amino acids and lipid metabolites (e.g., arginine, lysine, and cholesterol), which played a significant role in flavor development, exhibited a progressive increase during the smoking process. In summary, prolonged smoking duration enhanced the flavor substance content of Zhenba bacon while progressively improving its safety and quality. A scientific foundation was established for optimizing the traditional processing technology of Zhenba bacon, while critical insights were provided for the adoption of modern safety protocols in production practices.