Rear pig legs are cut into their signature shape.

後豬腿被切成標誌性的形狀。

The legs are pressed to remove blood.

腿部被按壓以清除血液。

The legs are salted and refrigerated twice over three weeks.

腿部用鹽醃製並在三週內冷藏兩次。

Okay Then the hams are hung for around 80 days.

好的，然後火腿被懸掛80天左右。

The surface of the meat hardens.

肉的表面變硬。

During this phase, the hams are greased with lard, salt and pepper.

在這個階段，用豬油、鹽和胡椒粉給火腿塗上油脂。

The legs are hung until the curing process is completed.

腿被掛起來，直到固化過程完成。

Yeah.

是的。

During final inspection, assault Master uses a horse bone needle to smell the ham.

在最後的檢查中，突擊隊長用馬骨針來聞火腿。

The entire process takes about a year.

整個過程大約需要一年時間。