What's the difference between China ham and Italian ham?

Say the same thing, every freshly baked ham is mouth-watering and memorable. But they also have some essential differences. The most essential difference is that their production methods are different. Ham from Spain is only soaked in salt water. After the whole soaking, it will be taken to the plateau to dry, and it will be dried at a height of several hundred meters, which will taste better than Jinhua ham. Jinhua ham is made by coating a thick layer of salt on the ham surface.

Generally, they are put on the flat ground to dry, and some of them are roasted directly with a roaster, so that the meat will be harder and more salty. After all, it is dry-cured and cannot be used directly. This kind of ham is more suitable for our soup, and the soup will taste rich and fragrant after it is put on.

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 it is not salty and the meat is soft. Sometimes people cut it into pieces and put it in bread to eat with bread sauce. This seemingly simple way of eating is still a very famous snack in many parts of Europe.

Different living environments lead to different eating habits, just like in China, southerners like rice, while northerners prefer noodles. After all, the customs within ten miles of China will be different, and what you eat depends entirely on your personal preference.