In Pujiang county, Jinhua, Zhejiang province, lies a breathtaking "forest of hams": about 110,000 hams hang in a room with a constant temperature and humidity, quietly fermenting for three years or more.

This scene belongs to food manufacturer Jinhua Jinmao Ham Company's signature product — the bamboo leave-smoked ham, including its uncooked variant launched in 2021. "Each ham embodies time-honored craftsmanship," said Shi Hongxing, the company's deputy general manager.

The bamboo leave-smoked ham originates from western villages in Pujiang, nestled among mountains and vast bamboo forests, where the natural environment and low temperature provide excellent conditions for ham curing.

The hams are smoked with local bamboo branches and leaves, while the slow-burning smoke infuses them with a uniquely mellow aroma.

The unique salt reduction, bamboo leave-smoking and fermentation techniques are the key points.

"The salt content of the ham is half that of traditional hams, catering to health-conscious consumers," Shi explained. Fermentation periods vary by use: cooking-grade hams age one year; uncooked hams require three-plus years.

To broaden the appeal, the company studied techniques in Spain and Italy and innovated crafts while preserving traditions.

It launched uncooked hams and derivative products like ready-to-eat shredded hams and opened a ham-themed restaurant offering over 20 ham dishes. "Sales skyrocketed from mere dozens yearly to tens of thousands," said Shi.

The restaurant offers various ham dishes. [Photo/jinhua.com.cn]

Now showcased everywhere from north to south, this delicacy promises a flavor that — as Shi puts it — once tasted is never forgotten.