Xuanwei ham

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Xuanwei ham in a butcher shop

Xuanwei ham (Chinese: 宣威火腿; pinyin: Xuānwēi huǒtuǐ) is a dry-cured ham in Qujing Prefecture of Yunnan province, China.[1][2] Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity. In 1915 Xuanwei ham won a gold medal at Panama International Fair. Xuanwei ham enjoys a high reputation both internationally and locally.[1] The ham is "rose-red" in color and similarly shaped to a pipa.[3]

History

Xuanwei ham was first created and produced in 1909 by a business man in Yunnan China.

In 1911 they[who?] started canning the ham and it first shipped around the world in 1912.

In 1915 Xuanwei ham won a gold medal at the Panama International Fair. After that it was shipped all across the world and became an international sensation. The current production rate is at 10,000 tons.[4]

In 2001 its production center was moved by the

PRC
.

Preparation

Mostly the pigs of the Wujin breed from the Xuanwei district are used to make Xuanwei ham because of the high body fat content and muscle quality.[4] During the processing of Xuanwei ham the green legs are salted three times before put in a ventilated chamber for 8–12 months.[4]

Penicillium spores

Certain

molds have been found to alter the flavor of the ham, the most predominant were the members of the genera Penicillium and Aspergillus
, Eight species of Aspergillus were found including A. fumigates which account for more than one third of all Aspergillus, and four species of Penicillium were discovered.

Three main

Hansenula
.

List of Chinese hams

See also

References

  1. ^ a b "Xuanwei ham". kaleidoscope.cultural-china.com. Retrieved 2016-06-28.
  2. ISBN 978-0-12-384734-8
    . Retrieved May 22, 2017.
  3. ISBN 978-1-4899-7648-2
    . Retrieved May 22, 2017.
  4. ^
    ISBN 9781439850237
    .
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