There's a reason. Many countries in Europe have a tradition of eating unheated ham, and modern production technology and quality control system have further improved the edible safety of fermented ham. Long-term practice has proved that eating fermented ham without heat treatment is safe. Although a small amount of Staphylococcus aureus may be detected in fermented ham, it is still safe. In order to save trouble, we simply eat it raw, and fry a steak to save firewood. It is only 30% to 57% ripe, and it is euphemistically called tender meat. In fact, it is not easy to cook and save firewood.

The so-called raw food ... Our national habits don't have that tradition. After I went abroad in the 1980s, I saw that all green peppers and onions could be eaten raw ... I understood the truth that everything can be eaten raw! Humans came first, then fire was used. Chinese people don't like raw food very much. The same is true of raw egg bibimbap in Japan and South Korea. Spanish ham and Italian ham, with low-salt and low-temperature fermentation technology, all the harmful bacteria in the ham were eliminated, but China ham is high in salt, and the temperature is normal. In fact, China ham is ok to eat raw, but it is not delicious if you eat it with such high salinity.

Pickled fish food is delicious after natural slight fermentation as long as it is not corrupt. 1985 In early winter in Beijing, I bought a pig's hind legs, cleaned them, rubbed them repeatedly with salt, hung them on the north balcony and dried them for 30 days, then sliced them and ate them raw. The flavor was close to that of Spanish ham, and I didn't eat a bad stomach, but my family resolutely opposed it, so I stopped cooking them.

Naturally dry and blow dry. Spanish legs are hung and cooked, while Jinhua ham is piled and cooked, which should be turned from time to time. There are many uncontrollable factors in the process, which requires high experience. Smoked ham has not completely become a cooked food, so it is not recommended to eat it raw. However, local manufacturers have said that it is ok to eat it raw after aging for more than three years. But now I haven't opened the market and can't sell it. The taste will not be much worse than that of Spanish legs, and the cost performance is extremely high. A whole leg is about 2000 yuan. ?