Ham making technique (Xuanwei ham making technique)

Name of Chinese national intangible cultural heritage: Ham making techniques (Xuanwei ham making techniques)

Applicant: Xuanwei County, Yunnan Province

Item No.: 949

Project No.: VIII - 166

Time of publication: 2011 (the third batch)

Category: traditional art

Region: Yunnan Province

Type: Extension Project

Applicant: Xuanwei County, Yunnan Province

Protection unit: Xuanwei Cultural Center

Introduction to ham making technology (Xuanwei ham making technology)

Applicant: Xuanwei City, Yunnan Province

Xuanwei ham, named after Xuanwei County, is as famous as Jinhua ham in Zhejiang Province for its unique flavor. Its main features are: shape like pipa, only big bone small, thin skin, thick meat, moderate fat and thin; cut section, rich aroma, bright color, lean meat is bright red or rose, fat meat is milky white, bones slightly pink, like blood is still moistening. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".

Xuanwei ham was produced at the end of Ming Dynasty and became famous in 1727. In 1923, he participated in Guangzhou famous special food fair and won the high quality medal. In the 1980s, it won awards again, and in the 1990s, it realized specialized, large-scale and serial production.

Xuanwei ham is enduring, mainly because of its beautiful color, fragrance, rich nutrition and unique flavor. The formation of Xuanwei ham also depends on its unique geographical and climatic environment. "Xuanwei county annals" contains: "xuanleg is famous all over the world, because of the climate." In other areas near Xuanwei, with the same pig breeds, the same breeding methods and the same curing technology, the flavor of the ham produced is far different from Xuanwei ham. The secret of Xuanwei ham is its unique natural environment, climate and processing technology.