Pickling time selection: it should be pickled after the weather turns cold in the lunar winter every year, otherwise it may be difficult to preserve and easy to deteriorate.

Method/Step 2:

Selection of pig legs: The selected pig legs are generally fed by farmers. Lean meat and fat are good, and pig hind legs are the best.

Method/Step 3:

Salt: After the pork legs are selected, all the pork legs should be coated with salt. The salt must be sufficient, otherwise it will go bad easily, but not too much, otherwise it will be too salty.

Method/Step 4:

Pressing: Put 40-50kg or heavier weight on the salted ham and press it to squeeze out all the blood from the pig's leg.

Method/Step 5:

Add salt again: after blood pressure is exhausted, remove the weight from the ham, then coat the ham with proper amount of salt and hang it in a ventilated place to dry.

Method/Step 6:

Fermentation: don't let mosquitoes bite, let the ham fully ferment in the natural environment. Generally, hams that can be stored for 6 months before eating, and those that can be stored for more than 2 years, are all excellent in quality and taste.

Matters needing attention

Winter curing season must turn cold.

You can't have too much salt, but you can't have enough.