Xuanwei Ham
Xuanwei ham (Chinese: 宣威火腿; pinyin: Xuānwēi huǒtuǐ) is a dry-cured ham in Qujing Prefecture of Yunnan province, China.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] being a well-known variety of ham in China.
Xuanwei Ham is reputed as one of the three most famous types of hams in China, the other types being Jinhua Ham from Zhejiang and Rugao Ham from jiangsu. It is named after its producing place—Xuanwei of Yunnan Province and is also called Yunnan Han Ham. A local pig called Wumeng Pig is selected as the material, and generally it is preserved during the time from me first frost to the spring of the next year. It should experience half a year’ s natural fermenting after being preserved. It features small bones, thin skins, rich flesh, tender meat, fragrant aroma, and beautiful color. Now, the packing and production skills have been greatly improved with varieties of packing. There is tinned ham and bagged ham with the material carefully chosen and the flavor well – preserved, thus enjoying greater popularity among consumers.
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.[5] During the processing of Xuanwei ham the green legs are salted three times before put in a ventilated chamber for 8–12 months.[5]
Certain molds have been found to alter the flavor of the ham, the most predominant were the members of the genera Penicilliumand 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 yeast genera were found, Saccharomyces, Schizosaccharomyces, and Hansenula.
List of Chinese hams
- Anfu ham
- Jinhua ham
- Rugao ham
Xuanwei Ham: A Renowned Specialty of Yunnan Province
Xuanwei Ham, one of the famous local specialties of Yunnan Province, derives its name from the city of Xuanwei, where it is produced. Its primary characteristics include a shape resembling a pipa (a Chinese lute), large in size with a small bone, thin skin, thick meat, and a balanced proportion of fat and lean parts. When sliced, the ham emits a rich fragrance, and the meat has a vibrant color. The lean meat is bright red or rose-colored, while the fat is creamy white. The bone appears slightly pink, suggesting that it retains some moisture.
Due to its exceptional quality, Xuanwei Ham is often referred to as “Yunnan Ham” (“Yun Tui”), symbolizing the best of Yunnan’s ham varieties.
Historical Background
Xuanwei Ham has a long history, dating back to at least the Ming Dynasty. In the early 20th century, Pu Zaiting and others founded the “Xuanhe Ham Company,” introducing mechanical equipment to produce ham in canned form. Later, they established the “Yunnan Xuanwei Pu Zaiting Brothers Canned Food Company.” Their products garnered widespread praise at various exhibitions, including one in Guangzhou in 1923. The ham’s fame soared after Dr. Sun Yat-sen wrote an inscription praising it, saying “Drink in harmony and eat with virtue.” This endorsement helped Xuanwei Ham gain recognition far beyond China, with exports reaching Hong Kong, Singapore, and beyond.
Basic Overview
Xuanwei Ham is the result of hundreds of years of ham-curing practices by the Han Chinese in Xuanwei. Located in northeastern Yunnan, Xuanwei has a cold winter climate ideal for curing meat. The ham curing season begins each year after the first frost and ends by the beginning of spring, with most production happening from the winter solstice to the minor cold period.
The curing process involves slaughtering local pigs, draining the blood, and rubbing the meat with salt. The ham is then cured, fermented, and air-dried until it’s ready to eat after the Dragon Boat Festival of the following year. Xuanwei Ham can be prepared in various ways—fried, steamed, boiled, or roasted. For the best flavor, it is recommended to boil the ham in a clay pot, allowing the broth to become clear and flavorful. The meat is tender, with a rich aroma and fine texture.
Characteristics and Flavor
Xuanwei Ham stands out due to its distinctive shape, similar to a pipa, with thin skin and tender meat. The skin is brown or pale yellow, and the muscle inside is rose-colored, while the bone has a reddish hue, as if concentrated with essence. The fat is creamy white or slightly red. When eaten, the ham is crispy, fragrant, sweet, and not greasy, with a moderate saltiness.
Its five hallmark qualities—freshness, tenderness, crispness, softness, and aroma—have earned Xuanwei Ham worldwide recognition. The ham is rich in nutrients, with a perfect balance of elasticity, oiliness, and a strong aroma that spreads far.
Unique Flavor and Nutrition
Xuanwei Ham’s lasting popularity is largely due to its beautiful appearance, rich aroma, delicious flavor, and high nutritional value. Its formation is heavily influenced by the unique climate and geographical conditions of Xuanwei. Although nearby regions may use the same pig breeds, feeding methods, and curing techniques, the flavor of the ham cannot match that of Xuanwei Ham. The secret lies in Xuanwei’s special environment and climate.
Xuanwei Ham is known for its fragrance, which has been analyzed to contain 43 aromatic compounds, including hydrocarbons, aldehydes, ketones, alcohols, and esters. In terms of nutrition, Xuanwei Ham contains 19 types of amino acids, 11 vitamins, and 9 trace elements, making it not only delicious but also a highly nutritious food.
Production Techniques
The key to Xuanwei Ham’s exceptional flavor lies in its fermentation process. While the basic components of hams produced around the world are similar, differences in fermentation methods lead to variations in taste, aroma, and nutritional content. The unique environment of Xuanwei ensures that only hams cured and stored within this region can truly be called Xuanwei Ham.
Attempts to reproduce Xuanwei Ham’s flavor outside of the region have failed, even with the same techniques. For example, regions such as Zhaotong, Sichuan, and Myanmar have sent people to Xuanwei to learn the ham-curing process. However, due to differences in climate and soil conditions, the flavor of their hams remains significantly inferior.
Honors and Achievements
Xuanwei Ham has received international recognition. As early as 1915, it won a gold medal at the Panama-Pacific International Exposition, becoming one of Yunnan’s first specialty foods to enter the global market. In 1923, during a national food competition in Guangzhou, Xuanwei Ham received widespread praise, including from Dr. Sun Yat-sen, who left the inscription “Drink in harmony and eat with virtue.”
In 2020, Xuanwei Ham was selected as part of the second batch of the China-European Union geographical indications protection list.
Quality and Distinctive Features
One of the hallmarks of Xuanwei Ham is its low nitrite content. To determine the quality of Xuanwei Ham, a thin needle is inserted into three specific parts of the ham, and the fragrance is tested. A high-quality ham will emit a clear fragrance, especially near the bones. If the nitrite content exceeds 4 mg/kg, the ham is usually not considered authentic Xuanwei Ham.
This comprehensive breakdown details Xuanwei Ham’s history, characteristics, flavor, and global recognition, showcasing why it has become such a renowned product in both domestic and international markets.
