Jinhua Ham (金华火腿) boasts a history that stretches back over a thousand years to the Tang Dynasty. According to ancient texts, Jinhua ham is highly esteemed, with historical accounts noting its excellence. During the Southern Song Dynasty, Jinhua ham production expanded, becoming a renowned local specialty. It is said that General Zong Ze, a national hero from the Southern Song Dynasty, is the creator of Jinhua ham. He presented the cured pig legs to the imperial court, where the emperor praised them highly, leading to the widespread fame of Jinhua ham.
Production Process:
The making of Jinhua ham is meticulous, involving several key steps: selection of materials, curing, drying, smoking, and storage.
- Selection: High-quality hind legs of pigs are chosen, typically from the local “Two Ends Black” pigs known for their tender meat and rich nutritional content. The pigs are required to be fat, with thin skin, thick meat, and fine bones.
- Curing: The selected hind legs are cured using a mixture of salt, sugar, and wine. This curing liquid is applied to the surface of the pork, which is then placed in curing barrels for about a month.
- Drying: Post-curing, the pork retains moisture, which needs to be evaporated. The meat is air-dried in a well-ventilated, dry place for several days to weeks, depending on the weather and temperature.
- Smoking: Drying is followed by smoking, the most crucial step in Jinhua ham production. The dried pork legs are smoked in a controlled environment, where the temperature, humidity, smoking time, and type of wood used are meticulously managed to ensure the desired flavor and quality.
- Storage: After smoking, the Jinhua ham turns deep red with a slightly yellowish surface and is ready for storage. The longer it is stored, the richer the flavor and aroma become. However, proper measures must be taken to prevent moisture, insects, and mold to maintain the ham’s quality and safety.
Quality Characteristics:
Jinhua ham is celebrated for its unique qualities:
- Appearance: Thin skin, fine claws, bright yellow skin color, resembling a pipa (a Chinese lute) in shape. The meat is red and glossy, giving it an aesthetically pleasing look.
- Aroma: Rich and intense aroma, renowned for its exceptional color, fragrance, flavor, and shape.
- Taste: The lean meat is savory and slightly sweet, while the fat is flavorful without being greasy. It is delicious and packed with nutrients, including proteins, fats, vitamins, and minerals that are easier for the body to absorb due to the long fermentation process.
Nutritional Value:
Jinhua ham is not only delectable but also highly nutritious. It contains eighteen amino acids, including eight essential ones that the human body cannot synthesize. Rich in proteins, fats, vitamins, and minerals, it offers numerous health benefits such as improving digestion, enhancing kidney function, strengthening bones, and aiding wound healing. According to authoritative data, every 100 grams of Jinhua ham contains 831 kJ of energy, 34.4 grams of protein, 6.28 grams of fat, 3 milligrams of iron, 673 milligrams of potassium, and a substantial amount of amino acids, promoting efficient nutrient absorption in the body.