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A worker at a factory in Jinhua, Zhejiang Province, hangs dry-cured hams on December 7, 2023. /CFP
A worker at a factory in Jinhua, Zhejiang Province, hangs dry-cured hams on December 7, 2023. /CFP
Workers at a factory in Jinhua, Zhejiang Province, hang dry-cured hams on December 7, 2023. /CFP
A worker at a factory in Jinhua, Zhejiang Province, hangs dry-cured hams on December 7, 2023. /CFP
Workers at a factory in Jinhua, Zhejiang Province, hang dry-cured hams on December 7, 2023. /CFP
A worker at a factory in Jinhua, Zhejiang Province, hangs dry-cured hams on December 7, 2023. /CFP
A worker at a factory in Jinhua, Zhejiang Province, hangs dry-cured hams on December 7, 2023. /CFP
The dry-cured ham from Jinhua, a city in east China's Zhejiang Province, is a renowned delicacy that has a history of more than 1,000 years. Unlike the soft and fresh hams found in many shops, Jinhua dry-cured ham packs an intense umami flavor. The pig thighs are marinated in salt for more than 35 days. Then the salt is washed off and the legs are hung up to dry for a few days. The final product can sell for about $80 US dollars apiece, depending on its size and how long it's been aged for.