Ordinary smoked bacon

Material selection: any part of the pig.

Ordinary bacon actually has no special requirements for pork, depending on which part of the meat you like. Not only pigs, chickens, ducks, fish, cows and sheep can also be made into bacon. According to your choice of meat, you can decide what kind of livestock to pickle.

Production: baking/exposure

Ordinary bacon will be marinated with corresponding seasonings after the meat is cleaned. After marinating, you can enter the second step, baking or frying in the sun, and then become a finished product.

Jinhua ham

Material selection: two black (pig) hind legs

To make a qualified Jinhua ham, it must be made of Jinhua local "two-headed black". This kind of pig is characterized by thin skin and bone, tender meat and delicious taste. The pig is 0/4 months old and its hind leg meat is about 70 kg.

Production: four steps

First, the washed pork leg is cut short to reduce some fat side meat, then it is pickled with coarse salt, supplemented with salt regularly, then washed and dried, and the salt on the surface is washed away for 3-5 days, and finally it is dried by secret fermentation process.

Ordinary smoked bacon

Time: about half a month.

Usually, the air-drying process of common bacon does not take a long time, but the cured bacon should not be too long. If you want to eat, you can eat it after air drying for about half a month. Of course, this is the premise of eating.

Appearance: neat stripes

We know the shape of daily bacon. In order to facilitate binding and hanging, cut the meat into strips, so that the length of the meat is neat and the thickness is appropriate. Mainly to make it easier to eat when cut into pieces in the future.

Jinhua ham

Time: 5 months/years

Usually Jinhua ham, a commodity on the market, has to be fermented for about 5 months before it can be eaten. But some good hams will not go bad after several years of fermentation. On the contrary, the meat is more fragrant and delicious, and of course the price will be more expensive.

Appearance: Like a pipa.

You should know that the shape of Jinhua ham is a feature in itself. It is full of meat, fat and thin, more like a pipa. The front end is round and thin, the back end is fat and the arc in the middle is very smooth.

Ordinary smoked bacon

Color: bright yellow with crimson.

Ordinary bacon, in fact, its color is the same as its title, waxy yellow. Secondly, it belongs to yellow and red, and the colors are staggered. There is no special boundary, so the color distribution of the whole meat is subject to the characteristics of fat meat and lean meat.

Taste: mellow but not greasy. In fact, the bacon we eat every day has a mouth.

Taste characteristics, that is, fat but not greasy, thin and mellow, not only thick and delicious, but also very salty, especially suitable for next meal, sometimes one or two pieces of bacon can eat a bowl of rice.

Jinhua ham

Colors: bright/bright red and white

The color of Jinhua ham, its skin color is very Huang Liang, and then look at its flesh color, which is very ruddy, with obvious red and white, and there is no transition color, because it has requirements for being fat and thin when selecting.

Taste: salty and sweet.

Jinhua ham has undergone more than 80 production processes, and its fermented taste is particularly multi-layered. It can make people taste sweet and salty from lean meat, and the fat part is not greasy, oily and delicious.

Ordinary smoked bacon

Raw food: no.

If we want to eat daily bacon, we must roast or cook it. We can't eat it raw. If we eat it raw, it is easy to cause diarrhea. That's because the bacon itself is not cooked, although it has been fried and dried.

Nutrition: basic nutrition

Although bacon will lose some nutrients such as vitamin B and vitamin C during curing, it still retains rich nutrients such as protein, fat and carbohydrate, but it can't be eaten because of its high salt content.

Jinhua ham

Raw food: Yes.

Jinhua ham can be eaten raw, but there is a prerequisite that it can only be eaten raw after more than three years of production, so this also gives a certain mystery to the fermentation process of Jinhua ham. If it is cooked, it is recommended to soak it in water first.

Nutrition: 18 kinds of amino acids

Jinhua ham is not only rich in protein and basic vitamins, but also decomposes as many as 18 amino acids in the fermentation process, especially 8 of which are essential amino acids that cannot be synthesized by human body itself.