Ham that has been cut for about two years is bright red and fragrant. It can be eaten raw and has excellent flavor.
Traditional Xuanwei ham has four elements:
First, the variety of pigs;
The second is salt;
The third is the mode of production;
The fourth is the region.
Pig breeds, which must be black soil pigs, grow up eating grains (cooked food), and the general growth cycle is about one and a half years;
Salt, use a tube of salt about 15 kg, instead of this bagged salt in the market; Salt can be reused in the coming year.
Production, ham should be salted immediately after killing pigs and when it is still hot, and all the remaining blood should be squeezed out, then put in a large pot, pressed with stones, and salted every day. Cook for two weeks every day, then hang it in a cool and ventilated place, and you can eat it after half a year.
In the producing area, Xuanwei has 28 towns. Traditionally, Xuanwei ham can only be called Xuanwei ham if it is produced in Rongcheng, Wanshui, Hongqiao and Banqiao. Other directions near Weining and Shuicheng in Guizhou have not been considered as traditional Xuanwei ham. In fact, Weining ham and Shuicheng ham have been posing as Xuanwei ham for a long time.
However, due to the upgrading of pig breeds (local pigs were replaced by Yorkshire pigs and hybrid pigs), the change of feeding mode (feed+raw feed), the shortening of growth cycle and the change of industrial production mode (rough processing and direct salting), the traditional Xuanwei ham can be said to be gone. Local pig farmers generally feed themselves, and those who feed pigs sell them. But even so, Xuanwei ham is much more fragrant than other kinds of ham.
As long as it is the most authentic in Xuanwei rural areas, what is sold in the market is not the most authentic and tastes different. The most authentic is cooked food, but there are few such things. Now, most of them are fed raw food. So I feel that the most authentic ham should be cooked and fed in some places in the countryside, because the cooked ham generally does not add feed, but adds some flour, such as corn flour. The pork fed in this way tastes good and the oil smells good. This ham can be said to be very authentic.
Tianba Siliangshan is the most authentic, and the local pigs are fed with cooked food on Liangshan, and the growth cycle is full. Then enter the winter and invite the immortals to see the slaughter day (burn paper when killing), scald their hair with boiling water, quickly take out their internal organs and dismember them, and spread their hind legs evenly to dissipate heat. Eat pork liver, blood pepper, fried meat, tofu, potato skin, boiled taro and red bean sour soup at noon. In the afternoon, wash the pig's large intestine, remove the vermicelli, and cook the chopping board meat with the ribs in the alley. Fill the pig's blood, tofu and intestines, burn the pig's bones, remove the hair and bones, and boil them in water. Immediately, take out the pan, slice, and cook meat with cold water. The dinner guests dispersed, leaving more effective relatives and friends to help pickle ham and main course. Take a step back, puncture the blood vessel, and rub repeatedly from the pig's trotters to the spine until all the blood is wiped clean. Then weigh the salt in proportion (generally about 3 yuan per catty, slightly increased or decreased according to the climate at the time of slaughter); Put the meat on the butcher's floor, then sprinkle a layer of salt evenly and let it stand for about 15 minutes. After the meat has absorbed salt, sprinkle some salt and rub it repeatedly 15 minutes. Then let it stand for another 20 minutes to let the pig legs absorb salt as much as possible. Finally, sprinkle all the remaining salt and rub repeatedly for 15 minutes, and gently rub your legs during rubbing. Then wash the cauldron for scalding pigs, put a layer of straw on the bottom of the cauldron, and put the hind legs, front legs and main course in turn. Finally, cover the grass curtain. In this process, lard is refined, and appropriate soybeans are fried to make crispy beans with oil residue. Everyone sat around the pot and had a glass of corn wine, which was very pleasant. It's early in the morning! After four or five days of curing, the meat oozed a lot of salt water. At this time, it is necessary to turn the meat over, adjust the position, and let the meat be fully marinated. After about 15 days, get a straw rope ready and hang your legs with pig's trotters in a cool and ventilated place on the second floor of the wooden frame room! Waiting for time for fermentation, when spring blooms, under the ravages of salt and spring breeze, the pork leg gradually loses moisture and gradually presents the shape of an ingot! At this time, it is necessary to constantly change positions, so that every leg has a beautiful encounter with Miss Chun! After the baptism of spring, the pig leg entered the hot summer, and the hot summer was a good day for it to start fermentation. At this time, it needs your meticulous care to prevent it from being burned by high temperature and give it a summer vacation in time; After the scorching sun, a sunny autumn day came. At this time, the frost dew quietly covered the pig leg with a layer of green clothes (mildew smoke), and then it can be called ham! Of course, after three years of baptism, it is everyone's favorite!
In my opinion, only pigs raised by local farmers and pure ham preserved in rural houses are authentic.
I have had the privilege of meeting several small bosses who pickled ham and the process of curing ham. It should be said that they all started their businesses with great care, but when it comes to the authenticity of their ham, I personally disagree.
First, their fresh hams are all from pigs in large, medium and small farms in batches, and the raw materials are not good. In particular, some small farms have poor feed and excessive pig medicine. It's hard to say that kind of pork.
Secondly, most of them are cured by cold storage all the year round, which is far from the method of curing and fermentation in natural conditions in ventilated earthen houses in rural areas.
Thirdly, the technological standard of batch pickling is unified, but the mentality of profit-seeking and fear of loss makes some bosses have to take measures to prevent insects and deodorize with drugs. It is said that some individuals used dichlorvos to prevent insects, and even injected pigments into meat, so the safety of meat is difficult to guarantee.
I bought a ham a few years ago. After cutting a piece and cooking it, the meat is actually waxy. I can't pull out shredded pork like old ham at all. The soup was red, so I poured it out on the spot. My heart ached all night.
I believe all you can see here are friends who like ham. what do you think?
As long as Xuanwei area belongs to authentic Xuanwei area, it belongs to high altitude and cold area, which is beneficial to pickling, but now there are too many fakes in the industry and the taste is too bad. Now that the living standard in rural areas has improved, many people don't sell it for themselves.
The most authentic processed by yourself! But in recent years, the temperature has risen, and the houses are all huts, so ham is not easy to raise! The old house with civil structure is best for hanging ham, which is ventilated and cool! Lepidoptera is also a pest that has plagued ham in recent years, and no experts have studied it. Improve the quality of Xuanwei ham!
Every year, as long as the winter solstice arrives, almost every household in Xuanwei will begin to prepare to kill Nian pig and make the slaughtered pork into delicious ham and bacon. These pigs are all local pigs carefully raised by villagers in the past year, ranging from one or two to six or seven. On weekdays, we eat pig grass cut from the mountains and carrots, white radishes and corn flour grown in our own fields, so the quality of pork is excellent.
The butcher at this time is the busiest time of the year. Probably because of the custom handed down from ancestors, look at the date of killing pigs first, and don't want to choose a day. On the day of killing pigs, in addition to killing pigs, several villagers with good relations were invited to help, and a column of incense was burned before killing. So far, I still don't understand why. At this time, I often say a word silently in my heart: pig! Let our bellies be your coffins.
After the slaughter, the butcher will skillfully start the next step; According to different parts, a large amount of salt is coated on the surface of pork. Then tie it with a rope and hang it in a dark and ventilated attic. At this point, the first step of making ham was declared complete, followed by the famous Xuanwei killing pig rice.
After three years, it will become a delicious old Xuanwei ham in a green robe.
Nothing is authentic, and what suits you is the most authentic.
Nothing authentic.