Xuanwei Ham-making Craft in Xuanwei City, Qujing
Xuanwei Ham-making Craft in Xuanwei City, Qujing(曲靖市宣威市宣威火腿制作技艺) is listed at the National Intangible Cultural Heritages.
Xuanwei Ham ,got its name because it is produced in Xuanwei(宣威）city, because the special flavor ,it always as famous as Jinhua （金华）Ham which produced in Zhengjiang(浙江).The mianly characteristics of Xuanwei (宣威)Ham are :looks like a Chinese lute , more meat with small bone, thick meat with thin skin , fat and lean meat is moderate；After cut it ,smells rich fragrant , lean meat color is fresh red or rose red ,fat meat is milk color, the inner bones looks a little bit pink red ,it seems that the blood still nourishing . The high quality of it is the standard of Ham produced in whole Yunnan province(云南省), so the Xuanwei （宣威）ham usually be called “Yunnan Ham”.
The traditional processing technology are maily including fresh leg cut and fixed shape ,salt pickle , turn-over stacking,wash,dry and adjust the shape ,hang up and air-dry,fermentation management and so on ,
From the preliminary stage to the Qingming festival (清明节) ,must take strict precautions aganist spring wind to aviod burst cracking .Timely open the window for 1-2 hours ,keep Ham gradually dry indoor under the ventilate and dry condition .After Lixia festival (立夏）,open and close the doors and windows in time,adjust the tempreture and humidity for enough formentation of the Ham. If necessary the ham hang up upstairs and downstairs can exchange the place so that the fermentation keep consistency .After the dragon boat festival (端午节）,timly open the windows to keep Ham dry and solid,avoid Ham get damp .On the fermentation stage ,the average monthly tempreture of indoor should control within 13-16 centigardes and relative humidity within 72-80% .In the daily management should obverse the condition of Ham such like water loss, air-dry,mould growth .According to the climate changes ,through open and close the doors and windows ,make a fire to rise the humidity of the warehouse, create the best fermentation condition for the Ham . Still need strenghthen daily fermentation management after fermentation basically matured ( big size legs normally fermentaion until to the Mid autumn festival ) . The management can be stoped only when the Ham are taken out from the warehouse.