Xuanwei Ham [Yunnan Xuanwei Specialty]

What is Xuanwei ham? Authentic Yunnan Xuanwei specialty: Xuanwei ham

Content summary:Do you want to know what Xuanwei ham is? This article is a detailed introduction to the Yunnan Xuanwei specialty - Xuanwei Ham. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xuanwei Ham. The full text takes about 11 minutes to read, mainly including the basic introduction of Xuanwei Ham and its nutritional value? What are the product characteristics of Xuanwei ham? How does the history of Xuanwei ham come about? The production method of Xuanwei ham, etc

Basic introduction of Xuanwei ham

Xuanwei ham is one of the famous Han specialties in Yunnan Province, named after its production in Xuanwei County. Its main characteristics are: resembling a pipa, with only large bones and small bones, thin skin, thick flesh, and moderate fat and thinness; Cut open the section, the aroma is rich, the color is bright, the lean meat is bright red or rose colored, the fat is milky white, and the bones are slightly peach red, as if the blood is still moist. Its excellent quality is enough to represent Yunnan ham, so it is often called "Yun leg"

The long-lasting quality of Xuanwei ham mainly depends on its beautiful color, aroma, rich nutrition, and unique flavor. The formation of Xuanwei ham depends on the unique geographical and climatic environment of Xuanwei. The Draft of Xuanwei County Annals states: "Xuanchi is famous throughout the world due to its climate. Indeed, other regions near Xuanwei use the same pig breeds, feeding methods, and pickling techniques as Xuanwei, resulting in ham with a taste that is far different from Xuanwei ham. The secret to the rich aroma and pure taste of Xuanwei ham lies in its unique natural environment and climate conditions

Method of making Xuanwei ham

Xuanwei ham looks like a pipa, wears a green robe, has three needles of green fragrance without any odor, and is rich in various nutrients such as protein, fat, amino acids, trace elements, and vitamins. The formation of its flavor is mainly influenced by factors such as pig breed, feeding, and processing technology. The fermentation process is the most important influencing factor. Research on microbiology in Yunnan Province has shown that the main components of ham from domestic and foreign varieties are similar, but the non main components (nutritional content, color, aroma, and taste) vary depending on the fermentation method. Other non locals who come to Xuanwei for learning can utilize its processing techniques, but the processed ham cannot be formed into Xuanwei ham without being stored, fermented, or using fresh legs from other places for processing, pickling, and storage in Xuanwei. Zhaotong, Sichuan, and Myanmar once sent people to study the processing techniques of Xuanwei ham. After returning, they processed it according to the law, but due to differences in climate, soil, and water conditions, it was not possible to pickle Xuanwei ham; When Xuanwei people working in other places return to their hometown, they will bring some fresh pork and Xuanwei ham back to their work place because the fresh pork produced in Xuanwei is tender and delicious; When carrying Xuanwei ham, it is necessary to choose fermented and mature old legs, otherwise due to changes in climate, water and soil environment, good legs may become bad legs. The ham produced in the surrounding areas of Xuanwei has the same processing and pickling methods, but due to differences in climate, soil and water, there is always a significant difference in quality compared to Xuanwei ham, especially in terms of color, aroma and taste. Therefore, the ham produced in these neighboring areas has long been labeled as Xuanwei ham before it can be sold. This indicates that the formation of the nutritional flavor of Xuanwei ham is mainly achieved through air drying, fermentation, and maturation under the special regional climate and environmental conditions of Xuanwei. The physicochemical properties, external shape, and nutritional flavor of Xuanwei ham determine its quality characteristics. When pickling Xuanwei ham, only edible salt is used without adding any food additives. Its physical and chemical indicators are superior to the national standard, especially the low nitrite content, which has become a specificity of Xuanwei ham. The precision processed products of Xuanwei ham are beautiful, nutritious, unique in flavor, of high quality, and easy to consume. The people of Xuanwei continuously summarize and improve their specific production environment, based on consumer demand, in line with the international market, and advanced food processing technology, making Xuanwei ham more exquisite and developed while maintaining its traditional flavor