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. Hang the cured ham in a cool and ventilated place to dry.

With the passage of time, ham slowly reacts with air.

6. The nutritional flavor of Jinhua ham is mainly formed by air drying and fermentation under Jinhua's special regional climate and environmental conditions.

7. After curing for one month, Jinhua ham was finished.