Xuanwei Ham

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Xuanwei Ham, produced in Xuanwei County in the northeastern Yunnan province, has a history of more than 250 years. The history of Xuanwei ham dates back to the fifth year of YongZheng times in Qing Dynasty In 1909, Pu Zaiting, a businessman in Xuanwei, started the ham industry and the Xuanwei Ham was canned and exported to other countries for the first time.

In 1915, the canned Xuanwei Ham won a gold award at the exposition held in Panama, and thus became the first specialty of Yunnan to enter the international market. In 1923, Sun Yat-sen tasted it at a food fair in Guangzhou, and lavishly praised the food. Xuanwei ham had been selling well to Southeastern Asia and European countries. With its fragrant flavor and delicate taste, it enjoyed fast sales both at home and abroad.

Xuanwei is a paradise for curing hams for its Wumeng hogs and weather. It is best to cure hams in the cold winter and allow them to ferment for half a year. The salt coming from western Yunnan also contributes to the deliciousness of Xuanwei Ham. Shaped like lutes, it is also known as "lute pettitoes".

Cooking Method：Select the best pork leg and press out the blood completely. Rub it with salt and smoke or air it dry after the salt penetrates to a certain depth of the meat. Try to test the pork in three days when the surface of the pork turns green. Then it can be preserved well in cellar with low moisture or in a warehouse with good air conditioning. Xuanwei Ham could be cooked in various styles such as stir-frying, deep-frying, steaming and stewing.

Famous dishes include "luncheon meat of Xuanwei Ham" and "sliced Xuanwei Ham".

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