The present invention is a step of dividing the slaughtered raw meat, preparing lava seawater salt and bark powder as brine, applying a brine to the divided meat and brine, controlling the temperature and humidity of the salted divided meat in the aging room as a step of aging by a) at a low temperature of -3 ° C. to 5 ° C. for 8 weeks to 16 weeks at a low temperature, b) a secondary temperature increase for 4 weeks to 8 weeks while increasing the temperature, c) at room temperature Including the process of 3rd full ripening for 4 to 8 weeks, the salting step is to charge the salted cut meat into a hydrostatic pressure device and pressurize it to salt so that the salted water penetrates into the muscle surface and internal muscles of the divided meat. It provides a fermented raw ham manufacturing method, characterized in that.
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