Yunnan Xuanwei Ham (云南宣威火腿) is a renowned local specialty of Yunnan Province, celebrated for its unique flavor and high quality, both domestically and internationally. With a history dating back over 800 years to the Yuan Dynasty, Xuanwei Ham’s production techniques were well-established by the Ming and Qing Dynasties, making it a staple at important feasts. By the early 20th century, Xuanwei Ham’s production was industrialized, thanks to the efforts of Pu Zaiting and others who founded the “Xuanhe Ham Company.” They introduced machinery to produce ham cans, further advancing the industry. The “Yunnan Xuanwei Pu Zaiting Brothers Food Canning Company” was established, and their products were well-received at various exhibitions in Guangzhou and other places in 1923. Dr. Sun Yat-sen inscribed “Yin He Shi De” (Drink Harmoniously and Eat Virtuously) for the company, greatly enhancing its reputation and leading to exports to Hong Kong, Singapore, and beyond.
Characteristics and Quality
- Appearance: Xuanwei Ham is shaped like a pipa (a Chinese musical instrument), with a large bone, thin skin, and thick meat with a balanced fat-to-lean ratio. When cut open, it has a rich aroma, vibrant color, red or rose-colored lean meat, milky white fat, and bones that appear slightly peach-red, indicating retained moisture.
- Flavor and Texture: Xuanwei Ham is known for its fresh, tender, crispy, and sweet taste. The meat is elastic and tender, with an oily yet non-greasy texture and a rich, lingering aroma. This unique flavor results from its special curing and fermentation processes.
Production Process
Xuanwei Ham’s production involves several meticulous steps:
- Trimming and Shaping Fresh Legs: Remove residual hair and impurities, trim off excess fat and connective tissue attached to the muscle membrane and pelvic bone, leaving the surface smooth and neat.
- Salting and Curing: Use 6.5%-7.5% of the fresh leg’s weight in salt. Apply salt every 2-3 days in 3-4 stages. During salting, place the meat side down, skin side up, evenly spread a layer of salt, and rub the skin vigorously.
- Stacking and Pressing: Place the salted legs in a dry, cool room for stacking and pressing to promote salt penetration and expel blood clots.
- Washing and Drying: Soak, wash, and dry the pressed legs to clean the surface and achieve a pleasing shape.
- Hanging and Air-Drying: Hang the shaped hams outdoors in the sunlight for air drying, removing excess moisture and firming up the ham.
- Fermentation Management: Ferment the hams under specific temperature and humidity conditions to achieve the best flavor and quality.
Nutritional Value
Xuanwei Ham is rich in various nutrients, including 19 amino acids (8 of which are essential and cannot be synthesized by the human body), 11 vitamins, and 9 trace elements. These components make Xuanwei Ham not only delicious but also highly nutritious.