Jinhua ham in China, Parma ham in Italy and Iberian ham in Spain are the 3 largest ham around the world. However, there are other 3 world-renown ham in China apart from Jinhua ham. Do you know what they are? Let’s show about them.
- Jinhua Ham
Jinhua ham is a type of dry-cured ham named after the city of Jinhua, Zhejiang province of eastern China. The ham has been lauded in Chinese literature, and was prominently featured in the Qing dynasty novel Dream of the Red Chamber, when the cuisine of the nobility was being described. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition.
Jinhua ham is traditionally produced using the hind legs of a breed of pigs native to China known as the “two ends black”, which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature, has excellent meat quality, and thin skin. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups. It is an important ingredient in the dish Buddha jumps over the wall.
- Xuanwei Ham
Xuanwei Ham is a dry-cured ham in the Qujing Prefecture in Yunnan province, China. Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity. In 1915 Xuanwei ham won a Gold Medal at Panama International Fair. Xuanwei ham enjoys a high reputation both internationally and locally. In 2001 its production center was moved by the PRC.
- Rugao Ham
Rugao ham is a dry-cured ham that originated in Jiangsu province, China. It dates to the Qing dynasty, and was first prepared circa 1851. Rugao ham is produced in a diverse variety of flavors, colors and weights. The local breed of Jiangquhai pigs are typically used for the ham.
- Anfu Ham
Originated from the Qin Dynasty, Anfu ham is an ancient dry-cured ham from Anfu, Jiangxi, China. It is eaten alone and also used as an ingredient to add flavor to various dishes. Anfu ham is made of ham which is smoked by fire. It is a little salty. Its skin is very thin but the meat is very thick. It is red with a yellowish tint. Its famous reputation is not only for the special taste, but also because it can be preserved for one or two years. In 1915, Anfu ham was featured in the Panama–Pacific International Exposition. Also, Chinaculture.org, a project of the Ministry of Culture of the People’s Republic of China and the China Daily, described its shape as being “like willow leaves”.