Therefore, it is not recommended to eat directly raw (including other domestic ham varieties). If nothing else, as long as you are caught once, you will suffer.
However, some local manufacturers said that it can be eaten raw after aging for more than three years. But there is no basis and argument for this, and it is just an anecdote here.
In raw ham, there is no distinction between Chinese and foreign countries, and the problems caused are objective, whether it is the United States, which is considered to have a high food safety factor, or the well-known Spanish ham. As shown in the figure:
The following picture shows the research report published in NCBI on 20 17, which was published by Spanish buddies themselves. I have known this question since the late 1990s, about "Toxoplasma gondii in raw ham and dry-cured ham: the influence of curing process." ..... friends with good English can check it themselves. It is mentioned that Spanish ham can be eaten raw, but it is only "relative to which" and "which is safer", and it is still not absolutely certain that Spanish ham can be eaten raw.