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03:01Mention the city of Jinghua and most Chinese people will think of ham.
03:06Home to one of the world's best cured meats, just like Palmer ham in Italy or Iberian ham in Spain
03:12and even the olive oil from Antiquara.
03:14Jinghua ham has a protected designation of origin status.
03:19It means only producers from a specific region can use the name.
03:24Today, Jinghua ham is regarded as a culinary treasure in China.
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03:40Это желаемое приспособление.
03:44Соленое?
03:46Да.
03:46Это средство населения меньше.
03:49Но медленный размер мылитые,
03:53и мы для берем отпуска об этом,
03:55очень качественное,
03:56а что я замечаю.
03:57Мне кажется, что данные полосы нужно подняться в полосах,
03:59да?
04:00Например, московые полосы должны быть радиоса,
04:03а в критеринзале более применение.
04:07So the goal is to make it even, but you know, just rubbing the salt against the ham, you can feel there's a lot of friction.
04:15After just rubbing for like 15 seconds, my hand's going to hurt because, you know, these crystals of the salt are really big.
04:25Chen Shuntong is officially recognized as a master curer.
04:29He began learning the craft from his father at 17 and has spent 40 years preserving and refining the tradition.
04:37What do you mean by this technique?
04:41This technique is used in the formation of the plant.
04:43It is used in the formation of the plant in the last month.
04:47The plant is used in the formation of the plant in the last month.
04:50The plant is formed in the plant.
04:52This is a special type of plant that is used in the plant.
04:56It is called中华小猪猪.
04:59It is black and the頂部 of the plant.
05:02You can see it.
05:03It is black.
05:04It is black.
05:05It is black.
05:06и это на самом деле есть красный влево.
05:08Влево и влево влево.
05:10Поскольку этот влево,
05:12через несколько дней растения,
05:14его тень уже слою.
05:16Игра уже слоя.
05:18Так что его тень уже слоя.
05:20Влево уже слоя.
05:22Это уже очень вкусно.
05:24Это когда мы влево слоями,
05:26должны быть влево.
05:28Это будет немного вкусный,
05:30чуть не хитрый.
05:32The flavor in the middle part is sweet more like honey.
05:37The third one, the flavor in the middle part is sweeter, more like honey.
05:41Wow, that's our last step, right?
05:43Sure sure, because when we through test the test,
05:47that the tooth is good enough,
05:48we can go to the market.
05:50After you've been able to experiment with this,
05:51if it didn't happen,
05:52did you still keep it?
05:56No, if it isn't bad,
05:58it's not possible to be able to get it done.
06:00You don't have to be able to get it done?
06:01Да, это очень важно.
06:02Поэтому мы с вами с вами были очень важны.
06:08Рефined over centuries,
06:10Чингвай хам is more than just food in China.
06:13It's a craft, shaped by skill, patience and pride.
06:25Сегодня, оливольт продукция
06:27is highly modernized,
06:29a far cry from its ancient origins.
06:31I'm meeting Esteban
06:32at the DeKopp Storage and Bottling Plant,
06:35one of the largest in the world.
06:39Esteban, tell us a little bit
06:41about what takes place at this bottling facility.
06:43Нuestros agricultores están recogiendo las aceitunas,
06:46se está produciendo el aceite
06:48en los molinos, en las almazaras,
06:50y nosotros lo traemos aquí para embotellarlo.
06:53Esta es una de las plantas embotelladoras
06:55más modernas del mundo.
06:57En esta planta se pueden envasar
06:59unos 19,000 litros por hora.
07:01And how much of your production
07:03will be exported?
07:04Facturamos 1,500 millones de euros
07:06en 2024 y exportamos
07:08900 a 80 países.
07:11Why do you think olive oil
07:12is becoming increasingly popular
07:14around the world?
07:15El aceite de oliva
07:17es la mejor grasa
07:19que puede consumir el ser humano.
07:21Ayuda a prevenir enfermedades
07:23del corazón,
07:25enfermedades del cáncer.
07:27Einte oliva es la sangre
07:29que hace que la dieta mediterránea
07:31haga que tengamos
07:33una esperanza de vida muy alta.
07:35Por eso la gente viene a España,
07:38que es un país feliz,
07:39y vienen buscando
07:40el aceite de oliva.
07:45Bueno,
07:45qué lugar perfecto
07:46para terminar nuestra viaje.
07:48Eso es todo por este episodio.
07:49Hasta la próxima vez,
07:50desde mi y el resto
07:51de la equipo de Crossin' Cultures
07:52de la comunidad,
07:53gracias por ver.
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