Thousands of Jinhua hams are dried in the sun at a ham-making factory in Jindong district, Jinhua, East China's Zhejiang province. [Photo/IC]
Workers at the Jinnian Ham Production Factory in Jindong district, Jinhua have been busying making a new batch of Jinhua ham in recent days.
Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced. The ham is used in Chinese cuisine and has a long history.
Jinhua ham is sourced from the meat of a locally-bred species with black skin on the head and buttocks. The Jinhua pig has thin skin and tender meat.
Traditionally, ham is preserved in November in Jinhua. After several other processing measures, including salting, soaking, washing, drying, shaping, and ripening, and about half a year of fermentation, the ham can be put on the market.
The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups.
A worker hangs ham on shelves to dry at a ham-making factory in Jindong district, Jinhua, East China's Zhejiang province. [Photo/IC]
Workers push a cart of preserved ham to the drying ground at a ham-making factory in Jindong district, Jinhua, East China's Zhejiang province. [Photo/IC]
A worker checks ham at a ham-making factory in Jindong district, Jinhua, East China's Zhejiang province. [Photo/IC]
