Is Dunno Ham as delicious as described in China on the Tip of the Tongue?

I don't know. Ham is really delicious.

On May 2012 14, the first episode of China on the Tip of the Tongue, Nature's Gift, was broadcast, which contained six minutes about Nuodeng Ham.

The delicacy of Norden ham comes from the natural well salt produced by Norden.

Yunlong Yanjing area belongs to a small basin climate with high altitude, with no severe cold in winter and no heat in summer, dry in winter and humid in summer, which is very suitable for pickling meat products. Xiannuodeng ham uses well salt produced by local salt wells. Salt contains trace elements such as potassium and magnesium, which increases the color and flavor of ham. During the curing process, the whole ham was wrapped with salt mud, which has the functions of keeping fresh, promoting fermentation and preventing insects, and can produce beneficial bacteria to participate in the curing process. Just like the old cellar has a special living climate, the traditional village that has been pickling Nuodeng ham for hundreds of years has hung the baking room of ham all the year round, forming an ecological environment that adapts to the natural fermentation of ham. Most of the old legs over two years old are covered with green mildew, which is called "hanging green clothes" by locals. But not all hams hang green clothes. If the curing temperature is not in place, or the temperature and humidity in the drying room are not suitable, the ham will not grow mildew. Only the ham in green clothes will taste better and better.

An excellent Noordon ham usually needs 3 years of natural air drying, at which time the fat on the ham has been oxidized into a special delicacy. Every part of it has a different way of eating. Noordon ham over 3 years old can be eaten raw, with fine meat, thin oil and more lean meat.

Nuodeng ham is on fire, maybe it will take a thousand years to wait for a leg in the future. The curing process itself takes a lot of time and energy. Even if efforts are made to increase production every year, the output is limited.

For the convenience of mailing, Norden's ham has been cut into pieces and vacuum packed. Ham is often put in the refrigerator when you get home. I want to remind you in particular, don't put Jeannot Deng ham in the refrigerator! No matter how good the food is, it will go bad if it is left for too long.

Without the warm climate in Norden (which is most suitable for deep fermentation of ham), it is impossible for ham to ferment naturally if it is frozen in the refrigerator.

There are many ways to eat ham, sliced and fried. Brother Yong, an old friend, recommended you to put a few slices when cooking. First, you can put less salt. Second, vegetables are more delicious. It turns out that ham is a natural "monosodium glutamate"! Fried ham with lettuce and fried rice with ham are popular home-cooked dishes in Nuodeng.