Xuanwei ham

Xuanwei ham in a butcher shop

Xuanwei Ham is a local dish in the Qujing Prefecture in Yunnan China.[1] 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 high reputation both internationally and locally.[1]

History

Xuanwei Ham was first produced in 1909 by a business man in Yunnan China. After its creation in 1909 Xuanwei ham was canned in 1911 and then first shipped around the world in 1912.

In 1915 Xuanwei ham won a gold medal at the Panama International Fair after that it became an international sensation. The current production rate is at 10,000 ton.[2] 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.[3] During the processing of Xuanwei ham the green legs are salted three times before put in a ventilated chamber for 8–12 months.[3]

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 yeast genera were found, Saccharomyces, Schizosaccharomyces, and Hansenula.

References

  1. 1 2 "Xuanwei ham". kaleidoscope.cultural-china.com. Retrieved 2016-06-28.
  2. ↑ Hui, Y. H.; Evranuz, E. Özgül (2016-04-19). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRC Press. ISBN 9781439850237.
  3. 1 2 Hui, Y. H.; Evranuz, E. Özgül (2016-04-19). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRC Press. ISBN 9781439850237.
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