The invention discloses a production method of western-style fermented ham. The production method comprises the following steps: pretreating pig hind legs,
salting the pig hind legs for the first time,
salting the pig hind legs for the second time, desalting the pig hind legs, pre-
pickling and
pickling the pork, cleaning and trimming the ham, and air-
drying, curing, packaging and warehousing the product. According to the invention, the process of simultaneous operation of secondary
massage, secondary
salting and wet salt and dry salt is adopted, the
salinity of the ham is strictly controlled,the local
salt content is prevented from being too high or the ham is prevented from spoilage due to local non-immersion of salt, and the product quality is further stabilized; therefore, the problemsof high
salt content and long production period are solved, the product is endowed with
salinity, the freshness is increased, and the ham sausage has important contribution to the formation of texture,
flavor, taste and the like of the ham. The curing stage is divided into pre-curing, hot curing and cold curing, the oxidation degree of fat in the product is effectively controlled by accurately controlling the
fermentation temperature,
humidity and time, and harmful substances are prevented from being generated due to excessive oxidation; the product obtained by
fermentation is high in contents of amino acids, fatty acids and vitamins and good in
flavor.