Jinhua ham 1 is likely to contain bacteria and their toxins because the traditional technology does not control the growth of bacteria (the salt used for curing is not enough for sterilization). Generally, bacteria that eat meat are highly toxic. For example, it is common sense that stale seafood cannot be eaten. 2, do not control the oxidation of fat, oxidized fat has a strange smell and is unhealthy. . . Spanish ham is fully automatic, hygienic and can be eaten raw.

Dry-cured ham is a kind of dry-cured meat product made from pig hind legs by pickling and fermentation. In addition to China, Europe and the United States have processing and production.

China's dry-cured ham is especially famous for Jinhua ham, and it is also called the three famous legs of China with Yunnan Xuanwei ham and Jiangsu Rugao ham.

The famous dry-cured hams abroad mainly include Iberian ham and Serrano ham in Spain, Parma ham in Italy and country ham in the United States. . . Jinhua ham generally has a high salt content, accounting for 8% ~ 12% of the product, which is several times the normal salt content of other foods and can only be used as seasoning. This is not only harmful to the health of consumers, but also limits the consumption of products.