Chinese ham: fresh pig hind legs with skin, bones and claws are processed by pickling, cleaning, drying or air drying, fermentation and so on, which is a meat product with the unique flavor of Chinese ham. (Domestic Food Standards)

Folding feature

Folding classification

China ham can be roughly divided into three categories: South Ham in Jiangnan, North Ham in Jiangbei and Yun Ham in Yunguichuan. According to the origin of ham, including Jinhua ham and Zhejiang ham in Zhejiang province; Anfu Ham, Anfu County, Jiangxi Province; Rugao ham in Rugao County, Jiangsu Province; Xuanwei Ham in xuanwei county, Yunnan, Heqingyuan Ham in Heqing County; Mianning ham in Mianning county, Sichuan province, Daxian ham in Daxian area; Hubei Enshi ham; Weining ham in Weining area of Guizhou, etc. According to the appearance of finished ham, there are bamboo leaf ham, pipa ham, round ham and square dish ham. According to the season of processing and curing, it includes early winter ham cured in early winter, normal winter ham cured in late winter, early spring ham cured after beginning of spring and late spring ham cured after vernal equinox, among which the quality of normal winter ham is the best. Taking Jinhua ham as an example, the processing technology of Chinese ham was introduced.