Spanish ham is world-famous, and after tasting its deliciousness, almost everyone wants to know how it is made. There are many brands of "Harmon" (Spanish pronunciation, meaning ham) produced in Spain. Harmon is produced throughout the southeast and northwest of Spain, but the most famous harmon production place is in a place called Hamon in the province of Andalusia in southern Spain. In the small county town of Wuaiba. Uaiba has a long history of making Hamon, and research and production began as early as the Roman era. The reason is that local breeding pigs are different from those in other places. First of all, due to the advantages of geography, environment and climate, the piglets here are fat and strong, but have more lean meat and less fat. This unique condition alone establishes the advantage of its ham. Generally speaking, Spanish ham breeding pigs have to run on the prairie on weekdays and eat the best acorn feed. Because this kind of pork tastes better and has better meat quality. In Spain, if it doesn’t have the “acorn-fed” stamp on it, it’s not high-quality ham. However, four months before slaughter, from November to March of the following year, Wuaiba's breeding pigs have to enter large-scale breeding farms to eat fruits from a tree that are only available locally. The name of the tree planted is "Peying Tower". So, what are the properties of this fruit? After eating the fruit, the cholesterol content in pig fat will be reduced, and the fat will become clean and transparent. During the fruit-eating period, specialized personnel will do weight loss exercises with the piglets every day. After four months of special life, the weight of the breeding pigs is mostly around 80 to 90 kilograms, which is generally 8 to 10 kilograms less than before coming here, so the hams produced are all lean meat. Even for people with high blood pressure and obesity, doctors will recommend that patients consume this brand of Harmon. High-grade ham can only be caught by hand. The Chinese call it "ham" because people use smoke and fire to process the pork during the manufacturing process, while Spanish Hamon only uses salt and does not use fire or smoke. The production time of Harmon is generally 2 to 3 years. The farm marinates the pork with high-quality sea salt and then puts it in the refrigerator at 4 degrees Celsius. Remove the sea salt after 12 days and increase the temperature to 20°C over the next 3 months. The ham is then sent to the storage cellar for curing for another two years. The processed ham must pass the smell test before it can be stamped with the "top quality" seal. When a high-grade Harmon is placed at a banquet, Che Harmon has another unique skill. First of all, it is forbidden to use a meat slicer to cut the Hamon in Wuaiba. The meat cut by the machine is basically inferior quality. The meat cutter has a special set of tools: a stand and several meat knives. The standard for measuring the skill of a meat cutter is to see who can cut it thinly and the area must be absolutely uniform. At high-end banquets, harmon is a must-eat food for Spanish people, but it is not a staple food. It is usually used as an appetizer to appetize. In addition, the Spaniards, who are very particular about etiquette, must grab it with their hands when eating harmon, and never use a knife or fork.