1.</SPAN>选料和整修　选皮薄脚细、腿心丰满的野猪后脚，重</SPAN>4.7</SPAN>～</SPAN>7.5</SPAN>公斤，刮净毛，修割成竹叶状，在趾骨中间将皮面划成半月形。除去油腊，揿出血管中污血。</SPAN> 　　</SPAN>
     
      2.</SPAN>腌制　腌腿用盐量每</SPAN>5</SPAN>公斤需盐</SPAN>0.4</SPAN>～</SPAN>0.5</SPAN>公斤，分</SPAN>6</SPAN>次加入。腌制头一天，用盐</SPAN>65</SPAN>克；第</SPAN>2</SPAN>天</SPAN>200</SPAN>克；第</SPAN>7</SPAN>天</SPAN>65</SPAN>克；第</SPAN>13</SPAN>天</SPAN>65</SPAN>克；第</SPAN>20</SPAN>天</SPAN>25</SPAN>克；第</SPAN>27</SPAN>天</SPAN>25</SPAN>克。在每次加盐时，应抹动陈盐后再撒上新盐，腿皮不可用盐。</SPAN> 　　</SPAN>
     
      3.</SPAN>洗腿和晒腿　腌制后</SPAN>27</SPAN>～</SPAN>30</SPAN>天，取出腿洗晒。将腿放在清水中，腿内面向下，腿皮不露水面，浸</SPAN>15</SPAN>小时左右，洗后再浸</SPAN>3</SPAN>小时，然后用刷子刷洗油腻污物，洗后挂在太阳下晒。晒腿时间：冬天为</SPAN>5</SPAN>～</SPAN>6</SPAN>天，春天为</SPAN>4</SPAN>～</SPAN>5</SPAN>天。晒时可结合整修，捧拢腿心，做弯脚爪成</SPAN>45</SPAN>度。</SPAN> 　　</SPAN>
     
      4.</SPAN>发酵　经阳光晒过的腿上架发酵，离地面</SPAN>2</SPAN>米，气候潮湿挂在通风处，气候十燥挂在阴凉处，使肉面上渐渐发出绿、白、黑、黄色霉菌。</SPAN> 　　</SPAN>
     
      5.</SPAN>整形　清明节前后整形，整成</SPAN>“</SPAN>竹叶状</SPAN>”</SPAN>，然后继续挂架发酵，至中伏即成火腿。</SPAN> 　　</SPAN>
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