1, selection

Select thin skin and feet fine, leg heart plump, blood clean hair clean, meat fresh pig hind legs, cooled, can be cured. The weight of fresh legs is generally about 5 to 8 kilograms. Fresh leg shape should be trimmed, scraping the fat meat on both sides, so that it becomes bamboo leaf shape.

2, curing

Take a large porcelain pot to spread a ham is appropriate, the bottom of the plate pad on several clean bamboo, skin down, meat facing up, leg skin and the bottom of the plate can not be contacted, divided into 3-6 times on the salt. The first time on the amount of salt accounted for the total amount of salt l/5 a l/6, 2-3 days after the surface layer of salt melt away, the bottom of the plate outflow some blood should be removed in time. The second time on the amount of salt accounted for the total amount of salt l/2-3/5, fat thick and exposed bones and other places should be more on the salt, with the skin at the repeated rubbing. 8-9 days after the salt gradually dissolved seepage, for the third and fourth time to make up for the salt, until the salt is all used up. After another ten days or so pickling is the end of the total pickling time of 20-35 days, the total amount of salt accounted for fresh leg weight of 7-10%, depending on the temperature.

3, washing and sunshine

will be cured legs soaked in clean water with a soft brush to remove the surface of the leftover salt and stains, hanging in the sun to dry in the winter, the general sunshine 3-5 days, the sun to the skin oozing oil, the meat slightly rose-red to the degree.

4, fermentation

The sun-dried legs placed in a ventilated dry place, with rising temperatures, the surface of the ham began to ferment naturally, the ham meat surface green or green gray-yellow colonies, which is a good natural phenomenon of hair mellow, do not have to wipe off, at this time, the ham began to produce a special, sweet mellow flavor. Throughout the curing and fermentation process, to prevent insects, flies bite, so as to avoid spawning insects.