MANUFACTURING METHOD OF DRY-CURED HAM

摘要

PURPOSE: A method of manufacturing fermented raw ham from hind legs of pig is provided to improve usability of the hind legs of pig without a separated facility, and to prevent increase of salinity of the ping by naturally fermenting and salting the hind legs. CONSTITUTION: A method of manufacturing fermented raw ham from hind legs of pig includes the following steps: forming the hind legs of pig after removing bones of the pig; salting the formed hind legs with salt and doenjang; washing the salted hind legs of pig; fermenting and drying the washed hind legs for 8 ~ 14 months; salting the hind legs for 3 ~ 8 weeks; salting the legs for 3 ~ 5 times with sa salting the legs in doenjang for 3 ~ 5 times; and washing the legs in -3C~15C.