China’s three major hams:

1. Yunnan Xuanwei ham. Xuanwei ham is a high-quality bacon created by the Han people in Xuanwei after hundreds of years of curing bacon practice. The enduring popularity of Xuanwei ham is mainly due to its beautiful color, fragrance, rich nutrition and unique flavor. The formation of Xuanwei ham depends on Xuanwei's unique geographical and climatic environment.

2. Zhejiang Jinhua ham. Jinhua ham is made from Jinhua pigs, especially two-headed black pigs. Jinhua pig has unique advantages such as thin skin, fine bones, appropriate meat-to-fat ratio, tender muscles, and delicious meat. It is the foundation and prerequisite for making high-quality ham. The formation of Jinhua pig is related to the ecological conditions and traditional animal husbandry in Jinhua area.

3. Jiangsu Rugao ham. Rugao ham has thin skin and thin claws, is shaped like a pipa, is red in color and has a unique flavor. The raw materials for its production are high-quality pigs raised in Rugao and Haian with pointed heads, thin legs and thin skin and tender meat.

Pork legs are also selected according to certain specifications, with appropriate weight and length, and plump leg muscles, and are then carefully processed through multiple processes. Since 1982, it has been continuously rated as a famous and high-quality product by the Ministry of Commerce.