Jinhua ham is a kind of cured and air-dried pork leg. It originated in Jinhua, Zhejiang, and was listed as a tribute in the Song Dynasty. The pig breed that must be used to make Jinhua ham is "Liangtouwu", which is characterized by thin skin, thin skeleton, rich fat and sweet taste. Jinhua ham only takes pig hind legs, and piglets of 5 to 9 kg are the first choice. After curing, washing legs, air drying, shelving and fermentation, it took a whole year for Jinhua ham to be born.
Xuanwei ham
Xuanwei ham is a specialty of Xuanwei, a county-level city in Yunnan. It is dried with fresh pork leg salted with salt. This drying process is generally 1 to 3 years. Three-year ham is preferred. But three years later, the ham lost its delicious taste because of the dried meat.
The unique flavor of Xuanwei ham is influenced by local special climate, geographical characteristics, food structure and other factors. There are also curing and drying processes of ham in the surrounding areas of Xuanwei, but the taste is different from Xuanwei ham.
Together with Jinhua Ham and Jinghua Ham, it is called one of the three famous legs in China.
Picture:
Xuanwei ham:
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Jinhua ham:
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Supplementary explanation:
Method of making Xuanwei ham: 1. Slaughter pigs and marinate meat. 2. Squeeze the blood from the pig's leg, put some salt on it, and marinate it in a basin for a period of time. 3. After the salt water permeates, take it out for smoking or air drying. 4. When the surface is slightly green, try the needle in three different parts to achieve "three-needle fragrance", which is the qualified finished product. Finally, ham should be stored in a dry, ventilated and low temperature cellar for at least four years. Xuanwei ham stall is another name of Yuntui producing area, featuring xuanwei county, Yunnan. It is shaped like a pipa, with big bones and thin skin, moderate fat and delicious taste.
Supplementary explanation:
Production method of Jinhua ham: 1. Choose pork legs. 2. Bandage: scrape the residual hair on the leg surface, remove the hoof, cut the pubic bone and remove the coccyx. 3. Pickling: The suitable temperature is 8℃ and the pickling time is 35 days. Sprinkle salt evenly during the process. The surface is white with salt frost and the muscles are hard, so it has been pickled. 4. Soak and scrub: soak the ham in water and completely immerse it. When the water temperature is 10℃, soak for about 10 hour. Brush claws and leather ... gently soak for 2 hours. 5. Drying and setting: connect every two hams with a rope and hang them on the leg hanger. It takes about 5 days to dry until the skin is bright and the meat is covered with oil. 6. Suspension fermentation: After sun exposure, move the ham indoors for suspension fermentation. 7. Stacking on shelves: put the fermented and trimmed ham on shelves in batches according to the degree of dryness. Turn the pile every 5 ~ 7 days 1 time. After half a month, it was finished. Jinhua ham is produced in Jinhua, Zhejiang, and tastes sweet and simple. Xuanwei ham is produced in Xuanwei, Yunnan, and its taste is salty. ,