With each leg of ham weighing around 10kg, dry-curing can be tiring work. [Photo/CGTN]

Dry-curing takes place in several stages. First, salt is stir-fried in order to make it stickier and thus more easily rubbed into meat. It's then scrubbed over every inch of the ham and pressed into all its nooks and crannies. Over a period of 10 days, the ham will go through two more salt-rubbing sessions before being stacked for a week, and then finally hung up for storage.

Dry-curing takes place in several stages. First, salt is stir-fried in order to make it stickier and thus more easily rubbed into meat. It's then scrubbed over every inch of the ham and pressed into all its nooks and crannies. Over a period of 10 days, the ham will go through two more salt-rubbing sessions before being stacked for a week, and then finally hung up for storage.

Brown mould is better for ham as it contains active yeast. [Photo/CGTN]