Jinhua ham processing process is divided into repair, curing, washing and drying, shaping, fermentation, stacking, the main production process is as follows:

1 raw material selection: Jinhua ham is generally used in Jinhua, "two head of the crow" of the fresh hind legs, which has a full leg heart, thin skin and claw fine, fine more fat, tender meat and other characteristics.

2 trimming leg blanks: after selecting raw materials for trimming leg blanks, scrape the fine hairs on the leg skin, flatten the pubic bone, remove the tail vertebrae, trim the surface and edges neatly, extrude the blood vessels in the bloodstream, the edge of the leg is trimmed into a curved leg, so that the leg surface is flat, willow leaf-shaped.

3 curing: curing after trimming, stacking the ham with the skin side down, meat side up, the top layer of skin side up, the appropriate temperature for curing is about 8 degrees Celsius, curing time of about 35 days. Curing process, pay attention to the withdrawal of salt evenly, the entire curing process is divided into six to seven times on the salt, curing until the muscle hard, the surface of the meat to maintain the white crystallization of the salt cream can be.

4 soak brush: the cured ham in water soak, meat side down, all submerged, water temperature of about 10 degrees Celsius, soak about 10 hours, soak until the skin side soaked soft, meat side soaked. After soaking, use bamboo brush to brush the foot claw, skin surface, meat surface and other parts of the smooth grain, and then put into the water to soak for 2 hours.

5 drying and shaping: the washed ham every two with a rope together, hanging in the sun on the leg rack, drying until the skin surface yellow and bright, the meat surface paved oil. Drying until the leg surface is basically dry and hardened, stamped with the factory seal, trademarks, and shaping. Shaping is to put the ham in the school-type stool, straightening the foot bone, hammering the joints, pinching together the small hooves, bending the claws, holding together the heart of the leg, so that it is full of shape.

6 fermentation stacking: ham fermentation time is generally five months, fermentation until the skin surface is withered yellow, meat surface oily. Fermentation can make the ham further evaporation of water, and make the ham muscle protein fermentation decomposition, enhance the color, aroma and flavor of the product. After fermentation trimmed ham, according to the size of the ham and the degree of dryness, respectively, stacked on a wooden bed, meat side up, skin side down, every 5-7 days to turn the pile, so that the seepage of oil evenly.