Jinhua sausage is sweet. Jinhua ham has the characteristics of lean meat, salty and sweet, so it is sweet, and the fat meat is fragrant but not greasy. Ham sausage is more delicate in texture. Jinhua ham is mainly made from a whole piece of pork, which is marinated and then grilled. Ham sausage is mainly made from livestock and poultry meat, which is steamed at high temperature.
Jinhua sausages have different shapes, tastes and production processes. Jinhua ham has bright color, thin skin and fine bones, with distinct red and white colors. Ham sausage is light pink in color and small in shape.
Product Features
Jinhua ham has bright color, distinct red and white, lean meat is salty and sweet, fat meat is fragrant but not greasy, delicious and rich in protein and fat. A variety of vitamins and minerals are produced through winter and summer. After fermentation and decomposition, the nutrients are easier to be absorbed by the human body.
It has the functions of nourishing the stomach and promoting fluid production, nourishing the kidneys and strengthening yang, strengthening bone marrow, strengthening feet and healing wounds. Its appearance is thin skin with thin claws, bright yellow skin, shape like a pipa, ruddy flesh color and rich aroma. It is famous for its color, fragrance, taste and shape.
In the months-long fermentation process, Jinhua ham can decompose up to 18 kinds of amino acids under the combined action of acids, alkalis or enzymes, 8 of which cannot be synthesized by the human body. of essential amino acids.
Due to differences in the raw materials used, processing seasons and curing methods, there are many different varieties of Jinhua ham. For example, Jinhua ham is divided according to the curing season. There are early winter legs from Double Ninth Festival to the beginning of winter, mid-winter legs from the beginning of winter or light snow to the beginning of spring, early spring legs from the beginning of spring to the vernal equinox, and late spring legs that are marinated after the vernal equinox.