Anze ham [Shanxi Anze specialty]

What is Anze ham? Authentic Shanxi Anze specialty: Anze ham

Content summary:Do you want to know what Anze ham is? This article is a specialized article that provides a detailed introduction to the local specialty of Anze, Shanxi Province - Anze Ham. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Anze Ham. The entire article takes about 5 minutes to read, mainly including a basic introduction to Anze Ham

Basic introduction of Anze ham

Anze ham is a traditional famous food in Shanxi with a production history of more than 300 years. The ham here has a distinct red and white color, a strong aroma, and a delicious taste, renowned both inside and outside the province. According to the "Anze County Annals", "Besides Jinhua ham, Anze ham is the best and also the best among local products." "For officials who travel elsewhere, every time they purchase it, they give it to their relatives and friends." Anze ham should have originated from Jinhua ham, and there is also a historical story to tell. It is said that in the late Ming Dynasty, a person from Jinhua, Zhejiang, became the county magistrate of Yueyang County (now Anze County). This county magistrate, who is far away from his hometown, often misses the famous Jinhua ham; However, within the territory of Yueyang County, there are undulating mountains, crisscrossing gullies, vast land with sparse population, and congested transportation. Zhejiang and Shanxi are thousands of miles away, which cannot fulfill their wishes. Later, he came up with a solution: he invited a master from his hometown to make Jinhua ham, and according to the traditional processing techniques of Jinhua ham, he started making "Jinhua ham" in Yueyang. After the ham was made, the county magistrate tasted it and cheered repeatedly. The county magistrate's wish came true, and "Jinhua ham" also spread here, and he settled down from then on. By the Qing Dynasty, Yueyang ham had already been exported to Beijing and other places, and was regarded as the top grade of ham. In 614 AD, Yueyang County was renamed Anze County, and Yueyang Ham was also changed to "Anze Ham". Although Anze ham is beautiful, its production has not been smooth sailing. During the period of the Republic of China, due to heavy taxes, increasing shipping costs, and declining production and sales, all production was finally halted during the Anti Japanese War. After liberation, Anze ham resumed production. Although Anze ham originated from Jinhua ham, it combines local conditions from raw materials to processing, and has its own unique features. This type of ham is usually made after autumn by selecting smaller and thinner pig hind legs, each weighing around 6-6.5 kilograms. Rub the unscrewed pig leg repeatedly with salt and nitrate; Then put it into a brick built pool, which is built indoors and the size of a single bed; After stacking ham in the pool, keep the room temperature above 30 ℃. After one month, rub the salt again and let it sit for another month. Repeat this process 3-4 times for 4-5 months. In the spring of the second year, remove the pickled legs, apply small sesame oil, and sun dry them in the sun. Repeatedly apply sesame oil and sun dry a few times, and the ham is made. Generally, 1 kilogram of fresh meat is used to make 0.5 kilograms of ham, which is more commonly sold before and after the Qingming Festival. Anze ham has a variety of ways to eat. Before eating, it is necessary to cut into small pieces and soak them in water until the salt and nitrate are basically soaked out before cooking the dish. Due to the high nitrate and salt content of this ham, soaking it can greatly reduce its content; It is precisely because of its high nitrate content that Anze ham can be stored for 2-3 years without changing its color and taste, and is locally known as "canned goods without bottling"

: Red and white alternating, strong fragrance, long-term storage does not rot