Jianmen ham is a famous local product in Jiange County, originated from Zhejiang Jinhua Ham. It was formally put into production in 1980. Exquisite selection of materials, unique craftsmanship, the finished product is famous for its color, fragrance, taste and shape. Won the "Silver Medal Award" of China Food Fair in 1988. Craft: Jian,en ham production time, generally the first year of winter to the next year of spring is the most appropriate, Use thin-skinned feet, plump leg meat, and fresh meat from the hind legs. When marinating, use 8 ,er normal temperature, salt is usually used six times. Sprinkle once a day, each time should wipe out the old salt, sprinkled with new salt, salt evenly, according to a certain order stacked neatly, in order to facilitate inspection. Wait until the leg is salted. Just wash in time. Sun leg time 5-6 days in winter, 4-5 days in spring, Dry until the skin is tight and red. After drying the legs, the rack will be fermented for 2-3 months. Hanging time is generally around the Qingming Festival. After fermentation, remove one by one from the rack and shape, Put it on the rack after trimming, and continue to ferment, When removed after summer, the product is finished.