Selection and transformation: select improved pig hind legs with thin skin, thin feet, fat legs and less fat, weighing 4.5 to 4.7 kg. Shave the hair clean, trim it into a bamboo leaf shape, cut the leather surface into a half-moon shape in the middle of the phalanx, remove the oil film, and release the blood pressure in the blood vessels.

The amount of salt for curing legs is 0.4 ~ 0.5 kg per 5 kg, and it is added in 6 times. On the first day of pickling, use 65 grams of salt; 200 grams the next day; 65g on the 7th day13rd day 65g on the 20th day 25g; 25 grams on the 27th day. Wipe old salt and sprinkle new salt every time you add salt. Don't use salt on leg skin.

27 ~ 30 days after washing the legs and drying them, take them out and wash them. Put the leg in clean water, with the meat of the leg facing down and the skin of the leg not exposed to the water, soak it for about 15 hours, soak it for 3 hours after washing, then brush it off with a brush, and hang it in the sun after washing. Leg drying time: 5-6 days in winter and 4-5 days in spring. When basking in the sun, it can be combined with renovation, with legs together and claws bent at 45 degrees.

Ferment on the sun-dried leg frame, 2 meters from the ground, hanging in a ventilated place when the climate is wet, and hanging in a cool place when the climate is dry, so that green, white, black and yellow molds gradually appear on the meat surface.

Before and after plastic surgery, Tomb-Sweeping Day plastic surgery, whole into "bamboo leaves", and then continue to rack fermentation, to the middle of the ham.