Workers cure hams with salt at Jinhua Jinnian Ham Co in Jindong district, Jinhua, Zhejiang province, on Nov 7. [Photo/Tide News]
At the curing facilities of Jinhua Jinnian Ham Co in Jindong district, Jinhua, Zhejiang province, nearly 10,000 hams are neatly stacked on trays as workers are busy curing a new batch, according to Tide News on Nov 7.
The Start of Winter, the 19th solar term of the traditional Chinese solar calendar, begins this year on Nov 7 and is considered the beginning of a golden period for curing Jinhua ham that lasts until spring.
Jinhua ham is a type of dry-cured ham used in Chinese cuisine and gets its name from the city where it is produced.
The history of ham processing in Jinhua can be traced back to the Tang Dynasty (618-907). The process involves eight major steps and 48 traditional techniques, including shaping, curing, turning, washing, sun-drying, and fermenting.
Renowned for its exceptional color, aroma, taste, and shape, the process of curing Jinhua ham was included in the second batch of the national intangible cultural heritage list in 2008, highlighting its cultural significance and craftsmanship.
