Iberian ham is a traditional raw ham with legal producing areas in Spain, which plays an important role in Spanish cuisine. Meat comes from Iberian black pig. Because the yield of this black pig is extremely low, and the whole process of ham making is as long as 12-48 months, the price of Iberian pork ham is expensive.
Jinhua ham
Jinhua ham, also known as ham sausage, is one of the traditional famous products in Jinhua, Zhejiang Province. Jinhua ham is made from the hind legs of Jinhua double-headed black pig by pickling, shaping, turning legs, washing and drying in the sun. Huang Liang skin color, shaped like bamboo leaves, ruddy flesh color, rich aroma, rich nutrition and delicious taste.
Parma ham
Parma ham is the most famous raw ham in the world. Its color is bright red, like a pink rose, its fat is evenly distributed, and its taste is the softest among all kinds of hams. Therefore, authentic Italian restaurants will provide it. In Italy, whether you can provide high-quality Parma ham is almost the standard to evaluate the quality of restaurants.
Shengdanni ham
Saint-denis ham comes from Italy, but it is rarely sold abroad because of its low yield. The quality standard of ham is very strict. Fresh pork legs need to be re-selected to make ham, and the scrap rate is as high as 12- 15%, which is one of the reasons for the low yield.
Xuanwei ham
Xuanwei ham, one of the famous specialties in Yunnan Province, is named after its production in Xuanwei. Its main characteristics are: it is shaped like a pipa, with only big bones and small bones, thin skin and thick meat, and moderate fat; Cut into sections, with rich aroma and bright color, lean meat is bright red or rose red, fat meat is milky white, bones are slightly pink, and blood gas looks moist. Its quality is good enough to represent Yunnan ham, so it is often called cloud leg.
Black forest ham
The Black Forest is the largest forest mountain range in Germany. Because of the rich landforms, many delicious ingredients have been bred, and ham is one of them. Black forest ham retains the ancient traditional taste and hand-made method. It uses the best pork hind legs. When making, you need to remove the pig bones first, and the hind leg meat needs to be seasoned with different seasonings. Good black forest ham takes more than a year to finally mature, while ordinary black forest ham takes at least three months to eat.
Bayonne ham
Bayonne ham is a famous product in the Basque country of southern France, named after Bayonne. The raw materials of Bazzana ham are selected from local pig breeds. These pigs feed on corn, drink local mountain spring water when they are thirsty, choose French white salt when making, and add the unique local environment, so the ham made is soft and elastic.
Rugao ham
Rugao ham is as red as fire and has a unique flavor. In the production, excellent pigs with thin toes and tender meat raised in Rugao and Hai 'an are selected as raw materials, and pig legs are also selected according to certain specifications. Those with appropriate weight and full leg muscles have been carefully processed through many processes, and their products are well-known at home and abroad.
Mianning ham
Mianning ham is a famous traditional meat food in Liangshan Prefecture, Sichuan Province, which has the characteristics of unique flavor, rich aroma, more refined and less fat, plump legs and ruddy fire. Mianning ham is made from the hind legs of Liangshan Wujin pig, Landrace pig or Yorkshire pig by pickling, cleaning, drying and molding.
Virginia ham
Virginia ham is produced in Virginia, USA. It is said that all pigs are fed peanuts, which can not only retain the natural flavor of ham, but also accidentally harvest another heavy oil fragrance of peanuts. Virginia ham is made according to the production process of ham, without adding starch. After injection molding, rolling, curing and filling. After cooking and smoking, this product has outstanding meat appearance, attractive color, natural and mellow taste, high quality and low price, and is deeply loved by local people.