(Jinhua ham, Kinhwa ham, Chinhua ham, 金華火腿)
Jinhua is a traditional type of dry-cured ham originating from the city of Jinhua in the Zhejiang province. The ham is produced using the hind legs of native Chinese pig breeds that have great meat and thin skin. Many procedures are necessary to produce this salty and tough ham, such as dressing, trimming, salting, washing, drying, fermenting, and smelling.
The ham leg is cleaned, dressed, and salted six times, about a month between each salting. It is then stored in cool and dark place from six to eight months in order to develop the distinct flavor and aroma. Jinhua ham is typically used as a flavoring for stews and braised dishes, as well as making broths and stocks for Chinese soups.
Due to the fact that it's tough and intensely salty, this lute-shaped ham is usually not eaten by the slice.
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