The volatile flavor compounds in “Guoxi” bacon were analyzed by simultaneous distillation extraction (SDE), and the gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were identified and qualified, which belonged to several classes of chemical: 19 hydrocarbons (8.8797%), 27 aldehydes (59.9407%), 14 alcohols (4.3951%), 14 aldehydes (3.1665%), 6 esters (2.7785%), 13 phenols (7.1139%), 2 ethers (2.4567%) and 9 nitrogen- or sulfur-containing or heterocyclic compounds (3.0769%). Aldehydes, phenols, sulfur-containing cmpounds, nitrogen-containing cmpounds, and heterocyclic compounds probably played important roles in the flavor of bacon.