Xuanwei ham is a fine preserved meat product created by Xuanwei Han nationality in the practice of cured meat for hundreds of years. Xuanwei, located in the northeast of Yunnan, has a cold winter climate and is suitable for curing bacon. The curing time of Xuanwei ham begins in first frost and ends in beginning of spring every year, mainly from the winter solstice to the slight cold. The pickling method is to slaughter the local pigs, squeeze out the blood stasis and knead them with salt. Then it goes through the processes of salting, fermentation, air drying, etc., and is marinated after the Dragon Boat Festival the following year. Xuanwei ham can be eaten in a variety of ways, such as frying, steaming and boiling, or cutting and grilling until it is brown, so as to discharge the bacon taste, then washing and cooking, slicing and eating, with good color, fragrance and taste. The exquisite way to eat it is to cook it in a casserole, so that you can taste the delicious Xuanwei ham. Its soup is clear in color, fresh and sweet in taste, and its meat is red, tender and delicate. Xuanwei ham has a long history, which started in Ming Dynasty at the latest. At the beginning of the 20th century, Pu Zaiting and others raised funds to set up Xuanhe Ham Company, introduced machinery and equipment to make canned ham, and then "Yunnan Xuanwei Pu Zaiting Brothers Canned Food Co., Ltd." was established, and its products participated in competitions in Guangzhou and other places in 1923 and were well received by all walks of life. Dr. Sun Yat-sen wrote the inscription "Drinking and Eating Virtue", which became famous and sold to Hong Kong, Singapore and other places.

As one of the famous specialties in Yunnan Province, it is as famous as Zhejiang Jinhua Ham and Jiangxi Anfu Ham because of its unique flavor. Xuanwei ham is named after it is produced in Xuanwei, Yunnan. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fat; Cut the section, the aroma is rich, the color is bright, the lean meat is bright red or rose, the fat meat is milky white, the bones are slightly pink, and it seems that the blood gas is still moisturizing. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg"!

Xuanwei ham is well-known at home and abroad. It won the gold prize at the Panama Expo in 1915 and became one of the first famous and special foods in Yunnan Province to enter the international market. 1920, Xuanwei Puzaiting brothers changed Xuanhe Company into Dayouheng Company. In 1923, the national food competition held in Guangzhou was well received by people from all walks of life. At this meeting, Dr. Sun Yat-sen tasted Xuanwei ham, which was found to be tender in color, fragrant and sweet in taste, but not greasy in food, and was appreciated. He left an inscription of "Drinking and Eating Virtue", and the factory that canned Yuntui with Xuanwei ham was also named "Dehe Canning Factory". Since then, Xuanwei ham has gained a great reputation, exported to Southeast Asia, Hong Kong and Macao, and now exported to Japan and some countries in Europe and America.

Xuanwei ham has a long history and enjoys a good reputation at home and abroad. It is a traditional famous product in Xuanwei City and one of the three famous legs in China. Its emergence and development must have its profound and long-standing natural and social and historical roots.