Ham is made from pickled pork legs. It is called smoked hoof in Dongyang county annals and blue smoked in official travel notes. Historically, Zhejiang Jinhua ham has been famous all over the world. Wang Mengying, a physician in Qing Dynasty, praised Jinhua Dongyang as the winner, followed by Pujiang and Yiwu, which could not be achieved by other cities. After more than two years, it's old legs, and it tastes good. It is delicious, nourishing the heart and tonifying the deficiency, and it is the best.

Ham is a very popular meat product all over the world. At present, except for a few Islamic countries, almost all countries have production and sales. World-famous ham varieties include French smoked ham, Scottish whole ham, German aged ham, Italian ham and apple ham.

Yuntui, a specialty of China, is known as "Three Legs", which is not only sold in China, but also enjoys a high reputation in Southeast Asia and other places. Yuntui pays attention to the method of "four secrets" and forms a unique system. "Cutting secrets" means paying attention to the knife method when cutting legs. When the pig hind legs are cut into "pipa", the oil film must be removed. "Pickling secret recipe" is to pay attention to pickling freshness, which is the so-called "blood leg". Although it is overnight, it will lose its delicious taste. Yunnan black salt and Sichuan salt have different flavors, the former is bright and the latter is fragrant. With the right salt, the cloud legs can be hidden for two or three years, and the taste changes from fragrant to sweet, which is extremely wonderful. "Secrecy" means paying attention to preservation. Don't let the old legs breathe. The "food secret" is to pay attention to all kinds of eating methods, especially to improve the taste. When the cloud legs were marinated until the surface was slightly green, they were marinated successfully by inserting three needles and then pulling out the smell, thus achieving "three needles fragrance". At this time, it is cut open, red and white, attractive in color, fragrant and memorable.

If ham is stored in the refrigerator at low temperature, the water inside will freeze, the fat will precipitate, the muscles will agglomerate or loosen, and the meat will become stale and easy to rot. It should be stored in a cool and dry place to avoid sunlight. The infrared rays and ultraviolet rays in the sun will dehydrate ham, harden its texture, cause discoloration, rancidity, and even rot and make it inedible.