The similarity is that every freshly baked ham is mouth-watering and has endless aftertaste. However, they also have some essential differences. The most essential difference is that their production methods are different. The ham from Spain is just soaked in salt water. After the whole soaking, it is taken to the plateau area to dry. The ham is dried at a height of several hundred meters. This way it tastes better. It will taste better than Jinhua ham, and Jinhua ham is made by spreading a thick layer of salt on the surface of the ham.

Usually it is placed on the flat ground to dry, and some are baked directly in a roasting machine. In this way, the meat will be relatively hard and salty. After all, when marinating, the It is dry-cured, so it cannot be used directly. This kind of ham is more suitable for use when we make soup, and after adding it, the soup will be rich and fragrant.

European ham can be used directly because it has only been soaked in salt water. In many parts of Europe, people eat this kind of ham directly because its taste is not salty and the meat is relatively soft. Sometimes people also cut it into slices and put it in bread and eat it with bread jam. This seemingly simple way of eating is still a very famous snack in many parts of Europe.

Different living environments have led to different food customs. As is common in our country, southerners like to eat rice, while northerners are more inclined to choose noodles. After all, the soil and water support each person. Customs will vary within ten miles of our country. What you choose to eat depends entirely on your own personal preferences.