我国火腿多产于浙江金华、云南宣威、江苏如皋、湖北恩施等地.其中尤以金华火腿最出名.火腿的鉴别火腿的规格、级别,因地而异.若按加工的时令分,大体是:农历十月(立冬以后,冬至以前)腌制的叫“早冬腿”;农历十一月至二月(冬至以后,立春以前)腌制的叫“正冬腿”;农历二月以后至清明以前腌制的叫“春腿”.由于寒冬季节腌制没有腐败危险,所以一般来说,“正冬腿”质量最佳,“早冬腿” 次之, Our ham is prolific in Zhejiang Jinhua, Yunnan Xuanwei, Jiangsu Rugao, Enshi and other places in Hubei.Among them, especially Jinhua ham the most famous. Ham identification Ham specifications, levels, vary from place to place .If the processing of seasonal points, generally Is: the Chinese calendar in October (after the winter, before the winter solstice) pickled called “early winter leg”; Lunar November to February (after the winter solstice, before the beginning of spring) pickled “is the winter leg”; Lunar February To the Qingming salted before the “spring leg.” Because the cold season pickled no danger of corruption, so in general, “is the best quality winter legs”, “early winter leg” second,