Holding a bamboo skewer in hand, poking down the three parts of the ham, after pulling it out, smelling it under the nose, three sticks of full incense, is the top ham. The tradition of "three signatures of incense" ancient method acceptance has been preserved to this day.
On August 30, 2021, in the workshop of a ham enterprise in Jinhua City, Zhejiang Province, Master Chen Shuntong, a provincial-level non-hereditary inheritor of traditional Jinhua ham pickling skills, inserted a signature on the spot to smell the incense and grade, and the ancient method accepted the "geographical indication" product Jinhua ham.
In mid-to-late August, jinhua ham, a "geographical indication" product, was once again inspected for quality. After 4 days of intensive inspection, 110,000 "geographical indication" product Jinhua hams in Jinhua City, Zhejiang Province, have all passed the customs clearance, and the "three sticks of incense" (special first-class legs) rate has reached more than 97.5%. From the end of August to the beginning of September, consumers can eat fresh ham.