Ham is the leg of cured or smoked animals (such as ox leg, lamb leg, pig leg and chicken leg). It is the hind legs of pickled animals after curing, smoking, fermentation and drying. Generally, pig hind legs or minced pork and beef are used as raw materials, with starch and food additives, and pressed into "sandwich ham", also known as "fire meat" and "blue smoked". China traditional cuisine. Originated in Jinhua, Zhejiang, it is most famous for modern ham produced in Jinhua, Zhejiang and Rugao, Jiangsu, Anfu, Jiangxi and Xuanwei, Yunnan. Jinhua ham, also known as ham sausage, is one of the local traditional famous products in Jinhua, Zhejiang Province. It is famous for its beautiful appearance, bright meat, unique flavor and pleasing flavor, that is, color, fragrance, taste and shape, and its "four unique". Xie Yong, a bachelor of Zhejiang Cabinet in Qing Dynasty, was introduced to Beijing and was listed as a tribute.

Xie Yong's Miscellaneous Flavor mentioned: "Jinhua people have all kinds of fields, making wine and breeding. When every meal is ready, you should first feed the pigs with juice and waste food. The pig food is delicious. Ham manufacturers need more pigs to get a good price. Therefore, there are more pigs. " It is the essence of China cured meat products. Jinhua's "double-headed black" pig has fat hind legs and tender meat. After curing, shaping, turning legs, washing, drying and other processes, it takes several months to make it. The fragrance is rich. Easy to store and carry, selling well at home and abroad.

Ham selection method

Identification points: don't buy soft ham. From the appearance, color and texture, the lean meat of high-quality ham is rose red or peach red, and the fat is white, light yellow and reddish, with luster and solid and delicate texture. When shopping, you can choose different kinds of ham according to your needs. If you eat it directly, it is best to choose lean ham, which is rich in lean meat, ruddy in color, crystal clear and dry in water. Fat and thin ham is relatively less, fat but not greasy, more suitable for steaming, and the price is cheaper than clean and thin ham, which is more suitable for family consumption. Inferior ham, the appearance is wet and soft, with mildew or mucus, showing a sauce color; The meat is soft, with mildew and spots on the cut surface. It has rancid or severely rancid taste and spicy taste, and its taste is poor.

What will happen to the ham after it is cut?

1. After the ham is cut, apply a layer of odorless and tasteless cooking oil on the incision to lock the water. If you put the ham sausage in an air-conditioned room or incubator, wrap the surface with plastic wrap and cover it with a white towel, you can have dinner. If it is stored in the refrigerator, it should be wrapped with several layers of fresh-keeping paper to avoid rancidity after the wind or odor with other foods.

Remember to remove the yellow layer when eating again. Remember to wrap it with plastic wrap after eating, so that it can be stored for a long time and maintain the taste.