Before Jinhua ham is cooked, the pig's thigh should be salted. The specific operation is as follows:

Raw materials: pig thigh, edible salt.

Step 1: Fresh pig thighs are continuously transported into the processing workshop.

Step 2: Sprinkle salt on the pig's thigh, and with the massage gesture, sprinkle salt evenly.

Step 3: Sprinkle a lot of salt on the surface of each ham.

Step 4: Hang the cured ham in a cool and ventilated place to dry.

Step 5: With the passage of time, ham reacts slowly with air.

Step 6: The nutritional flavor of Jinhua ham is mainly formed by air-drying fermentation under Jinhua's special regional climate and environmental conditions.

Step 7: Marinate for one month, and Jinhua ham will be finished.