Documentary photograph by Peachyeung316, shared under CC BY-SA 4.0.Jinhua City
East China · Zhejiang
Jinhua Ham, the Leg That Waits
Salting, washing, sunning, and a full year of fermentation on the leg
A whole pig leg cured through winter, sunned in spring, and left to ferment until the fat turns amber and the flesh smells faintly of flowers — then used by the spoonful, never by the slab.
- amber fat
- ferment
- aroma
Sunning rows on the racks
Spring sun moves the racks outdoors; entire courtyards fill with rows of amber-legged silhouettes.