Among the hams, the south leg is a kind of ham produced in Jinhua area, and the north leg is a kind of ham produced in Rugao area in northern Jiangsu. The specific analysis is as follows:

Ham is the leg of a pickled or smoked animal, and it is the hind leg of a pickled animal after being salted, smoked, fermented and dried. Generally, it is a "sandwich ham" made of pig hind legs or minced pork and beef with starch and food additives, also known as "fire meat" and "blue smoked";

China traditional specialties. Originated in Jinhua, Zhejiang Province, modern hams produced in Jinhua, Zhejiang Province and Rugao, Jiangsu Province, Anfu, Jiangxi Province and Xuanwei, Yunnan Province are the most famous.

There are four kinds of hams sold in the market: the south leg is a kind of ham produced in Jinhua area, the north leg is produced in Rugao area in northern Jiangsu, the cloud leg is produced in Xuanwei and Rongfeng areas in Yunnan Province, and the Sichuan leg refers to the ham produced in Sichuan area. Jinhua ham is the most famous, and it can be divided into Jiang leg, tea leg, tribute leg and bamboo leaf smoked leg.

So it can be seen that the south leg is a kind of ham produced in Jinhua area, and the north leg is a kind of ham produced in Rugao area in northern Jiangsu.

Extended information:

Cooking skills of ham:

Ham meat is a hard dry product, and it is not easy to stew. If you put some white sugar on the ham before stewing, it will be easier to stew and taste more delicious; When cooking soup with ham, you can also add a small amount of rice wine, which can make the ham more delicious and reduce the salinity; It is not easy to cut the whole ham with a knife. If a saw is used instead of a knife, the ideal effect can be obtained.

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