When it comes to ham, everyone's first reaction is ham sausage. Here, the author tells you that the two are not in the same class at all. Ham sausage is a simple meat processed food: ham is made of animal leg rouge or smoked. There are obvious differences in volume composition between them, and the price of ham is very expensive.

Ham originated in the Northern Song Dynasty. At that time, Su Dongpo mentioned it in Talking about Diet. At present, there are four kinds of hams on the market: the south leg is produced in Jinhua, Zhejiang, the north leg is produced in Rugao, Jiangsu, the cloud leg is produced in Xuanwei, Yunnan, and the Sichuan leg is produced. Because ham is delicious and fragrant, it is easy to store and carry. It sells well at home and abroad and becomes an important agricultural product. Many farmers have become rich by making ham.

How is such a popular ham made? These three points give you an in-depth understanding:

1, leg selection and curing time

Generally, pig legs fed by farmers themselves are selected, with more lean meat, and the best is hind legs; The curing time begins after the weather turns cold every winter, because this time is easy to preserve and not easy to deteriorate.

2. Salt and water

First, wrap all the selected pork legs with salt, enough, not too salty; Then put it under a weight of more than 40 kilograms and press out all the water; Then sprinkle the right salt and hang it in the right place to dry.

Step 3 ferment

Don't let mosquitoes bite, let ham ferment under natural conditions, generally eat for more than half a year, and the best ham can be preserved for more than 2 years.