Xuanwei ham how to curing

Raw materials: pork thigh, edible salt.

1, fresh pork thighs are constantly being brought into the processing plant.

2, salt the pork thighs, with massage gestures, in order to spread the salt evenly.

3.The surface of each ham is sprinkled with a generous amount of salt.

4. Salting is done in four batches, and the timing of the salting is recorded in detail on a small card.

5. The hams waiting to be salted are neatly arranged in the workshop.

6. The cured hams are hung in a special room to ensure temperature and humidity.

7. The ground is sprinkled with water to ensure the humidity of the air.

8. As time passes, the ham slowly reacts with the air.

9. The formation of nutritional flavor of Xuanwei ham is mainly formed by air-drying and fermentation maturation under the special regional climatic and environmental conditions of Xuanwei.

10, the master always pay attention to the changes of the ham.

11, the final decomposition into blocks, vacuum packaging.

12, cured ham for more than three years directly can be sliced and eaten raw.