Jinhua ham, a specialty of Jinhua City, Zhejiang Province, and a national geographical indication product in China.

Jinhua ham has bright colors, bright red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, and delicious; it is rich in protein and fat, and a variety of vitamins and minerals.

In 2001, the State Administration of Quality Supervision, the State Administration of Quality Supervision officially approved "Jinhua Ham" as a protection product of the region of origin (i.e., geographical indication protection product).

Features:

Jinhua ham is bright in color, with clear red and white, lean meat is fragrant and sweet, fatty meat is fragrant but not greasy, delicious and delicious; it is rich in protein and fat, and a variety of vitamins and minerals; it is made through winter and summer, and fermented and decomposed , nutrients are more easily absorbed by the human body, and have the effects of nourishing the stomach and promoting fluid, benefiting the kidneys and strengthening yang, strengthening bone marrow, strengthening the foot strength, and urinating wounds. Its appearance has thin skin and thin claws, and its skin is yellow and bright, similar to a pipa, and its flesh is rosy and rich in fragrance. It is famous all over the world for its "four wonders" of color, fragrance, taste and shape.

Jinhua ham can decompose up to 18 amino acids under the combined action of acids, alkalis or enzymes, 8 of which are essential amino acids that the human body cannot synthesize by itself.

Due to the different raw materials used, processing season and pickling methods, there are many different varieties of Jinhua ham. For example, according to the pickling season, there are "early winter legs" from Double Ninth Festival to Beginning of Winter, "right winter legs" from Start of Winter or Light Snow to Beginning of Spring, "early spring legs" from Start of Spring to Beginning of Spring, and "early spring legs" from Start of Spring to Beginning of Spring, and "peeled after the Spring Equinox" Late spring legs.” According to the raw materials used, there are "ham" processed with pig's hind legs, "wind legs" processed with pig's front legs, and "moon legs" cured with cutting off muscles and bones, also known as "moon legs" Cloud hoofs or "hoof running", there are "xu legs" processed by dog ​​hind legs, "deep mountain legs" processed by wild boar hind legs, also known as "Xiaozhen legs", and "little ham" processed by pig tails. According to the processing method, there are "Jiang Legs" with unique processing technology and methods, "Bamboo Legs" smoked with bamboo leaves, "Sauce Legs" marinated with salt first and then sweet sauce, and "Salt Legs marinated with salt first and then sugar" Sugar legs, a "wind-freezing legs" made of air-dried after salt water.