The lean meat part of ham is also fat and fragrant, so it won't feel dry. The better serrno ham has a similar flavor after being cut. I bought a cheaper raw ham in a supermarket in France. The taste is monotonous, and the lean meat part does not have this shining effect. For example, the famous Jinhua ham, Xuanwei ham, Nuodeng ham, Mianning ham and so on. And Iberian ham, Parma ham and Bagiana ham abroad. However, although they are all similar foods, there are still some differences. Let's share it.

The representative of foreign ham is Spanish Iberian ham (poke here, see the identification guide we wrote before), and the representative of domestic ham is Jinhua ham. Today, we will mainly compare these two kinds to see which ham is stronger at home and abroad. In the ham industry, whether it is Italian Parma ham, China Jinhua ham or Spanish black pig ham, only Spanish ham is restricted by the legal production area, and the source of pigs is restricted to varying degrees.

It is called the east leg; The leg that is shaped like a crescent is called a moon leg; Processing with front legs, rectangular, called wind legs; Hanging between pots and stoves, often smoked by bamboo leaves, called smoked legs; Pickled with sugar, called sugar legs; And pickled with dog legs, called legs. Yunnan Xuanwei Ham is a famous brand in China. Take Zhejiang Jinhua Ham as an example, it is also a local intangible cultural heritage. Jinhua also vigorously promoted ham culture and built ham museum and other cultural projects. It can be said that domestic people have a full understanding of China ham.

Just follow the standards. 36 months, about 3 thousand. Yunnan ham has no standard. When deceiving people, 1000 yuan is considered as a big price for a pig. It is suggested that the industry should learn from the European system of origin protection of agricultural products as soon as possible, and the industry should also be self-disciplined. Don't kill good things in the cradle. There are still great differences between Chinese and foreign hams. At first glance, few answers really hit the point. The differences between Chinese and foreign hams are mainly in the production technology, taste and eating method. In short, foreign hams take longer to make and taste lighter.