Jinhua ham, a specialty of Jinhua City, Zhejiang Province, is bright in color, distinct red and white, lean meat is fragrant and sweet, fatty meat fragrant but not greasy, delicious; rich in protein and fat, a variety of vitamins and minerals; production experience In winter and summer, through fermentation and decomposition, nutrients are more easily absorbed by the human body, and have the functions of nourishing the stomach and promoting body fluid, strengthening the kidney and strengthening yang, strengthening the bone marrow, strengthening the feet, and healing wounds. It has thin skin and thin claws, bright yellow skin, pipa-like shape, ruddy flesh, and rich aroma. It is well-known for its "four uniques" in color, fragrance, taste and shape.

According to the Chinese Specialty Product Brand Public Selection Committee, Jinhua ham uses the hind legs of Jinhua’s “two-headed black” as the raw material, plus the special geographical environment and climate characteristics of the Jinhua area, as well as the unique pickling and processing methods that have been formed by the people for thousands of years. The product is typically local. Jinhua is located in a hilly basin in the middle of Zhejiang. The unique landforms of "surrounded by mountains on three sides and a river in the basin, with three rivers scattered across the basin", coupled with short spring and early autumn, long and hot summer, four distinct seasons, alternating dry and wet, provide unique advantages for the production of Jinhua ham. Natural, geographical and climatic conditions.

　　According to the Chinese Specialty Brand Public Selection Committee, there are many different varieties of Jinhua ham due to the different raw materials used, processing seasons and curing methods. For example, Jinhua ham is classified according to the season of curing. There are "early winter legs" from Chongyang to Lidong, "Zhengdong legs" from Lidong or Xiaoxue to Lichun, "early spring legs" from Lichun to vernal equinox, and "early winter legs" from Lichun to vernal equinox, and "early winter legs" from Chongyang to Lidong. Late Spring Legs". According to the raw materials used, there are "ham" processed with pig hind legs, "wind leg" processed with pig front legs, also known as "square leg", and "moon leg" pickled with front legs with bones removed, also known as " "Cloud hooves" or "hooves run", there are "Xuanshan" processed from dog hind legs, "Shenshan shank" processed with wild boar hind legs, also known as "Xiaozhen leg", and "small ham" processed with pig tail. According to the processing methods, there are "Jiang's legs" with unique processing technology and methods, "bamboo-leaf smoked legs" smoked with bamboo leaves, "sauce legs" pickled with salt and then sweet sauce, and "soy legs" pickled with salt and then sugar. "Sugar legs", there are "wind-frozen legs" that are air-dried after salted water.