1. Fresh pig thighs are continuously transported into the processing workshop.

2. Sprinkle salt on the pig's thigh. With the gesture of massage, the salt can be sprinkled evenly.

Sprinkle a lot of salt on the surface of each ham.

4. Pickling was carried out four times, and the pickling time was recorded in detail on the small card.

5. Wait for the salted ham and put it neatly in the workshop.

6. Preserved ham is hung in a special room to ensure the temperature and humidity.

7. Sprinkle water on the ground to ensure the air humidity.

8. As time goes on, ham slowly reacts with air.

9. The nutritional flavor of Xuanwei ham is mainly formed by air drying and fermentation under the special regional climate and environmental conditions in Xuanwei.

10, the master always pays attention to the changes of ham.

1 1, finally decomposed into blocks and vacuum packed.

12. Hams cured for more than three years can be sliced and eaten raw.