It looked dirty and didn't want to stay with the usual ham.

Ham is named ham because of its bright, fire-like color.

But now you tell me that the rows of dusty pig legs in this geographically poor place are also hams?

Who would believe this?

But these pork legs really do look like hams.

Although they don't quite understand this method of making ham, the audience watching in front of the screen is also looking forward to it.

What would such a ham taste like?

After arriving in another room, the audience discovered that some hams were not inserted into the ground.

The hams in this room are all hung high.

However, there is still a layer of paper-like substance attached to the ham.

It doesn't look like the ham that everyone usually eats.

Seeing that Li Xiao didn't speak for a long time, the owner of this farmhouse seemed to be used to this kind of situation, so he explained: "Our Sanchuan ham only needs to be salted and air-dried, and it also needs to be covered with ashes."

"In other words, the hams you saw in the room just now were not inserted into the ashes, and now we are going through the process of covering up the ashes."

"Don't underestimate this process. The production of our ham is very particular."

While the boss was introducing Li Xiao to the fans in front of the screen, he led Li Xiao to get closer.

"Xiao Li'er, come and give this ham a shot. Take it here."

"This ham has been covered."

"When the live broadcast ends, let's go eat this ham."

The boss had a simple and honest smile on his face.

Li Xiao didn't plan to talk today, "Boss, let me introduce you to the famous Sanchuan ham."

The boss responded and started to introduce as expected.

The person in front of me is a big anchor with millions of fans.

If I introduce myself well, wouldn’t my future orders be like snowflakes?

At that time, not only can you promote your own ham, but you can also make a lot of money.

By then, we may or may not be able to drive the development of the tourism industry.

"Then let me introduce you to the production process of Sanchuan ham from the beginning."

"To make ham, of course you have to kill the pig first."

"You can't just kill a pig whenever you want."

"The pigs must be killed after the weather gets cold, probably after the winter solstice and during the Great Cold and Lesser Colds. At this time, making ham will not go bad easily."

"And only at this time will the ham produced have a unique flavor."

The boss pointed to the hams hanging above and said, "This is the last batch of hams made this year. You see, they are still drying."

Li Xiao gave those hams a shot.

The boss continued to introduce: "After killing the pig, it is natural to cut the ham. The so-called ham is to cut the pig leg along the grain of the pig leg."

"We here like to cut the pig legs into round shapes. This not only looks beautiful, but also makes it easier to apply stickers later."

"Next we have to take the most important step."

"The most important step is naturally marinating."

"This step determines the final flavor of the ham after it is made."

"Of course, everyone can marinate meat, so you need to use white wine and table salt."

"But the liquor we choose is above 50 degrees."

"Because if the alcohol content is not high, it won't be able to cure the ham thoroughly."

"A ham that is not cured thoroughly will go bad easily, and even if it is not bad, it will not taste good."

"When marinating the ham, be careful to spread the seasoning evenly. Don't miss every crevice or corner of the pork leg."

"After applying it, it will be put into a large vat for the next step of pickling."

As the boss spoke, he showed Li Xiao the large wooden vat where hams are cured, as well as a breathable bamboo dustpan on top.

"Everyone, look, this is the big wooden vat used for curing ham."

Li Xiao said and patted the big wooden vat.

There was a dull sound of wood coming from the tank.

Then Li Xiao opened the bamboo dustpan on top, and there was a smell of white wine and bacon.

"Okay, this taste is a bit strong."

Li Xiao smiled and asked: "Then what are the next steps?"

The boss answered: "After marinating for about 20 days, you can take it out to dry."

"With ham that has been marinated for 20 days, most of the moisture in the pork has been marinated."

"There will be a lot of salt water in the wooden tank at this time."

"Use the salt water in the wooden tank to clean the salt accumulated on the ham, and then hang it in a ventilated place to dry."

"Before air-drying, there is another step, which is to stick a piece of white paper on the meaty side of the ham while the brine is still wet."

"The paper must be tightly attached, so that no small insects will get into the ham. When you cover it at the back, it can also effectively isolate the stove ashes."

"Then comes the long drying process."

As the boss spoke, he showed Li Xiao the hams hanging on the big pillars.

"These hams need to be air-dried on top, and it will take about two months before they can be removed and buried in the stove ashes."

"Wow, look, there are so many hams hanging here, and they are still not finished."

Passing through the layers of hams, you can see that each of these hams has a piece of white paper stuck on them.

"The last step is to cover up the ashes."

The boss continued, "The hams stuck in the ground that you see as soon as you enter the door are undergoing this step."

"Don't worry, everyone, these hams are of course good hams, and the ash is not dirty at all."

Li Xiao's camera moved downwards following the boss's words.

"What are these?" Li Xiao asked, and then Li Xiao grabbed a handful from the ashes on the ground.

"It looks like these are plant ash, right?"

The delicate ash fell from his hand. Li Xiao observed the color of the ash and came to this conclusion.

"As expected of the anchor, we all know him."

The boss raised his thumb and praised: "Nowadays, many places don't burn firewood at all. There may not be many people who know this thing."

"Stove ash is also called plant ash, and it has many uses."

"It can be used as fertilizer, or it can be used to cover ham."

"Stove ash is the ashes left after burning firewood in the stove. These stove ashes have been subjected to high temperatures and there are no bacteria in them. They are very clean."

"So safety and hygiene can be guaranteed, and everyone can rest assured."

"After drying for two months, the ham can go through the last step after being exposed to the sun for a few more days."

"Of course this last step is also the longest step."

"This requires experienced people to judge how long it needs to be covered in dust."

"It usually takes several months."

"The ham that has gone through this process can be eaten raw, and it is also very delicious when cooked."
Chapter completed!