1. Raw material selection: Choose fresh pork legs that meet hygienic requirements (hind legs are the best). They require thin skin and thin claws, more lean and less fat, bright red muscles, white and moist skin, and no injuries or lesions. . The appropriate weight is between 5 and 7.5 kilograms.

2. Trimming: scrape off the residual hair and blood on the leg surface, hook off the hoof shell, smooth the pubic bone, remove the tail vertebrae, trim the surface and edges neatly, and squeeze out the congestion in the blood vessels. The legs are shaped into an arc to make the legs flat.

3. Pickling: The suitable temperature for pickling is about 8℃, and the pickling time is about 35 days. Generally add salt in 6 to 7 times. The first time you add salt, call it "small salt", and remove a thin layer of salt on the meat surface. The second time salt is added, it is called big salt. It occurs on the second day after the first time salt is added. Turn the legs first, squeeze out the congestion with your hands, and then add salt. The third time is to add salt on the 7th day, focusing on the thicker muscles and bone parts. The fourth time is on the 13th day. Check the melting degree of the salt by turning it over to adjust the temperature. If most of the salt has melted, you can add salt. During the pickling process, pay attention to removing the salt evenly. After about a month, keep White crystallized salt frost, the muscles are hard and have been pickled.

4. Soaking and scrubbing: Soak the marinated ham in clean water with the flesh side down and completely submerged. Soak the skin until it becomes soft and the flesh is soaked. When the water temperature is about 10°C, soak for about 10 hours. After soaking, scrub. Use a bamboo brush to gently scrub and rinse the paws, skin, flesh and other parts along the grain. Then soak in clean water for 2 hours.

5. Drying and shaping: Connect every two washed hams with a rope and hang them on the leg drying rack. Dry in the sun until the skin is yellow and shiny and the flesh is oiled, about 5 days. During the sun exposure process, when the leg surface is basically dry and hard, place the ham on a twisted stool, straighten the leg bones, hammer flat the joints, pinch the small hoof, twist the toes, and hold the center of the leg to make it plump. shape.

6. Hanging fermentation: After sun exposure, move the ham indoors for hanging fermentation to further evaporate the water and ferment and decompose the protein in the muscle, thereby improving the color, aroma and taste of the product. When hanging, the ham should be hung neatly, with space between the legs. After hanging, the legs shrank and the leg bones were exposed, so they had to be reshaped to make them into a perfect bamboo leaf shape.

7. After 2 to 3 months of hanging fermentation, the skin surface will turn yellow and the flesh surface will be oily. It is common for green mold to gradually form on the surface of muscles, called oil bloom, which is a normal phenomenon and indicates that it is moderately dry and salty.

8. Stacking on racks: The fermented and trimmed hams are placed on racks in batches according to the degree of dryness. Stack them on the wooden bed according to size, with the flesh side up and the skin side down. Turn the pile every 5-7 days to make the oil seep evenly. After about half a month of post-ripening process, the finished product is ready.