What's the difference between Jinhua ham and ordinary bacon?

I don't know if you like ham sausage. I like ham sausage very much, especially when the starch sausage is fried, the skin is crisp and delicious. I like sausages, too Cantonese sausage and Sichuan sausage are both delicious. I wanted to make a sausage and feel the joy of pork shrinking little by little in the sun and becoming a sausage. As a result, I searched and searched, and suddenly I found a man named Jinhua Ham. At that time, I was thinking, what animal's leg is Jinhua ham? It must be delicious, otherwise, how can you distinguish ham by its place name?

Later, I learned that Jinhua ham is a pig leg, and it is the whole pig leg. There are also Spanish hams abroad, and curiosity drove me to order them. Jinhua ham is unique to Jinhua City, Zhejiang Province, China, and can be regarded as a geographical indication product of China.

Jinhua area belongs to the hilly basin in the middle of Zhejiang, with early spring, short autumn, long summer, four distinct seasons and alternating dry and wet, which can provide us with unique geographical, climatic and natural conditions for making ham. Jinhua ham is bright in color, red and white, and it is the whole pig leg for curing. Some are smoked with bamboo leaves, some are salted before being marinated in sauce, some are salted after being marinated in the canteen, and some are dried after salt water is produced.

Although Jinhua ham and bacon belong to the production method of pork, there are still many differences between them. Jinhua ham can decompose 18 amino acids after long-term curing, eight of which are essential amino acids that our human body cannot synthesize. Our bacon doesn't have that many amino acids, but only contains nutrients such as potassium, sodium, fat, protein and phosphorus.

Secondly, Jinhua ham is the name of the ham produced in Jinhua and its surrounding areas, and it is a national geographical indication product. Our bacon is a traditional food, which is mainly from Sichuan, Hunan, Chongqing and Jiangxi.

Furthermore, Jinhua ham can only be made by long-term fermentation under the conditions of acid, alkali and enzyme. And our bacon is usually made by smearing edible salt on the meat during the Chinese New Year and then hanging it on the stove for smoking. In fact, there is another difference between the two, that is, the taste is different. Jinhua ham tastes salty and sweet, and bacon is mainly salty. And bacon is generally longer, and ham is like a pig's leg.