Yunnan ham is fresh, crisp, tender and very sweet. It is hard for ordinary people to imagine what it is like to combine these tastes, but Yunnan ham is so magical. Fragrant but not greasy, crisp but not oily, you can smell the delicious fragrance from a distance.
The history of Yunnan ham can be traced back to the Ming Dynasty, when Mr. Sun Zhongxian wrote the inscription "Drink and eat" for it, which made it an instant hit. Nowadays, the competition in the food market is so fierce, but Yunnan ham has been enduring for a long time with its high quality and delicious taste, and it has become the world's first 1 leg in Yunnan.
Most hams taste bad because their meat quality is not fresh and tender, while Yunnan hams are all excellent pigs, and its breed is the well-known Wujin pig in wumeng mountain. This kind of pig grew up in the alpine mountainous area through grazing and extensive feeding, and most of them eat miscellaneous grains, so it is said that the meat quality of this pig is very fresh and tender, and its physique is very strong.
And Yunnan ham is also very particular about curing, which belongs to the fine products of bacon. The curing time is chosen in the coldest time in winter, mostly from first frost to beginning of spring every year, and the most concentrated time is in the winter solstice and slight cold. The main method is to slaughter the local pigs, remove the congestion inside and rub them with salt. After a series of processes of pickling, fermentation and air drying, it will not be truly accomplished until after the Dragon Boat Festival the following year.
The practice of ham is also very simple, that is, after soaking and scrubbing the old legs for more than three years, cut it into a large piece with a saw, put it in cold water and add rock sugar. Cook the ham in the pot until it is ripe, and judge by whether the chopsticks can penetrate it. Finally, take out the slices and serve with the milk cake.