At an elevation of 1800 meters, Nuodeng sits where a river turns in a valley. The wet and warm climate helps ferment the hams. "It takes much longer than one or two days to salt a ham."
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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.
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