I don’t know if you like to eat ham and sausage. I always like to eat ham sausage, especially after the starch sausage is fried, the skin is crispy and it tastes delicious. I also like sausages. Both Cantonese-style sausages and Sichuan-style sausages are delicious. I originally wanted to make a sausage and feel the joy of the pork shrinking little by little in the sun and turning into sausage. As a result, after searching a lot, I suddenly discovered a product called Jinhua Ham. At that time, I was thinking, what kind of animal leg is Jinhua ham made from? It must be particularly delicious, otherwise how could it be distinguished by the place name as the name of the ham? Later I learned that Jinhua ham is a pig leg, and it is a whole pig leg. There is also a dish called Spanish ham abroad, and my curiosity drove me to order it. Jinhua ham is unique to Jinhua City, Zhejiang Province, my country, and can be regarded as a Chinese geographical indication product. Because the Jinhua area belongs to the hilly basin in central Zhejiang, with early spring, short autumn, long summer, distinct four seasons, and alternating dry and wet conditions, it can provide unique geographical, climatic, and natural conditions for the production of our ham. Jinhua ham is bright in color, with distinct red and white colors. It is a whole pork leg that is marinated. Some are smoked with bamboo leaves, some are marinated in salt and then marinated in human sauce, some are salted first and then pickled in the canteen, and some are made by air-drying after brine. Although Jinhua ham and bacon are both pork-making methods, there are still many differences between them. Jinhua ham has been marinated for a long time and can decompose into 18 kinds of amino acids, eight of which are essential amino acids that our body cannot synthesize by itself. Our bacon does not have so many amino acids. It only has potassium, sodium, fat, protein, phosphorus and other nutrients. Secondly, Jinhua Ham is the name of the ham produced in Jinhua and surrounding areas, and it is a product with a national geographical indication. Our bacon is generally produced in Sichuan, Hunan, Chongqing, Jiangxi and other places, and is a traditional delicacy. Furthermore, Jinhua ham can only be made during a long-term fermentation process under the synergy of acids, alkalis, and enzymes. Our bacon is usually made by rubbing edible salt on the meat during the Chinese New Year, then hanging it on the stove and smoking it. In fact, there is another difference between them, that is, the taste is different. Jinhua ham tastes salty and sweet, but bacon is mainly salty. And bacon is usually in the shape of long strips, while ham is in the shape of pig legs.