印第安人有设备和方法，能取来海水并脱水，然后制成食盐，盐是制作腌制火腿的关键材料。
The Indians had devices and methods of taking sea water and dehydrating it and producing salt, which is critical to making cured hams.
巴马火腿的红色色素与添加硝酸盐或亚硝酸盐腌制的普通火腿的红色色素具有不同的吸收光谱、颜色稳定性和抗氧化性。
Different absorption spectra, color stability, and antioxidative property existed in red pigments from Parma ham and other hams cured with nitrate or nitrite.
猪肉新鲜的时候叫鲜肉，腌制的猪肉(盐腌或熏制)叫咸肉或火腿。
It is called pork when fresh and bacon or ham when cured (preserved by salting or smoking).
云龙县的冬季市场，老黄和儿子赶到集市上挑选制作火腿的猪肉，火腿的腌制在老屋的院子里开始。
In the market of Yunlong county in winter, Lao Huang and his son rushed to pick up the pork to make the ham. The pickle of ham began in the yard of old house.
他们建议大家不吃加工过的肉类如火腿、熏肉、腊肠或其他经过烟熏腌制的肉类制品；
Their recommendations include avoiding processed meats such as ham, bacon, salami or any other meat preserved by smoking, curing or salting;
诺邓火腿的腌制过程很简单，自制的诺盐均匀地覆盖在火腿上，反复揉压。
Just spread self-made Nuodeng salt evenly on the ham and press it repeatedly.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验，研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验，研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
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