Xuanwei ham, one of the famous local specialties in Yunnan Province, is named after its production in Xuanwei. 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.

CCTV Finance in Xuanwei, Yunnan, there is an old saying: "No ham, no age", which means that every household should pickle ham during the New Year. Next, I followed the reporter into the ham factory of Laopujia, a century-old local enterprise, to see the practice of Xuanwei ham.

Salting and curing is the first process of making ham, and the curing workshop is full of salted ham.

Pu Enyong, the third generation inheritor of Laopujia ham in Xuanwei, Yunnan: Catch the salt like this and spread it evenly. Then, start rubbing, like a massage, rub the salt in, and then come here again. Knead it evenly like this, and it's almost there. The total amount of salt is twice, and the salt used does not exceed 5% (the weight of ham).

After a month or so of pickling, the ham is hung in the fermentation workshop, ready to be baptized by time. Xuanwei's unique natural environment and climatic conditions contributed to the unique flavor of ham. During the long natural fermentation process, protein in ham was decomposed into various amino acids, which enriched the nutritional components of ham and enhanced its aroma.