German manufacturing method 100 years ago! 75-year-old craftsman! Ham studio!

Aged Meat Studio Jiro (renamed from Ham Studio Jiro in March 2022)
Aged meat studio Jiro, who had no ham, sausage, wiener or bacon in Japan yet, started making processed meat 100 years ago directly from a German craftsman. Here in Chigasaki City, Japan, we are still handing down the manufacturing method of the era when chemical seasonings and additives did not exist yet. At Jiro, carefully selected meat is ripened for a long time by applying Alpine rock salt, sanon tou, and natural celery powder. By slowly aging and smoking with cherry wood, the umami ingredients are gradually made, and you can enjoy the strong aroma, the original umami of condensed meat when you eat it, even without seasonings. Authentic German craftsmen also said that the method of spending time on each piece of meat was inefficient, and seasoned it with a large amount of additives and chemical seasonings, and began to do efficient business in a short period of time. Of course, so is Japanese processed meat.
Aged Meat Studio Jiro @shonanhamjiro
/ shonanhamjiro
Google Map → goo.gl/maps/8V...
5-226 Takata, Chigasaki City, Kanagawa Prefecture 253-0002 Chigasaki Fruit and Vegetable Market

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I literally see no Shocked Germans. Just assumptions.