A flavorful winter: China's tradition of preserving meat

The dry-cured ham from Jinhua, a city in East China's Zhejiang province, is a renowned delicacy that has a history of more than 1,000 years. Unlike the soft, fresh ham found in many shops, Jinhua dry-cured ham packs an intense umami flavor.

The pig thighs are marinated in salt for more than 35 days. Then the salt is washed off and the legs are hung up to dry for a few days. The final product can sell for about $80 a piece, depending on its size and how long it's been aged for.