Jinhua ham

Jinhua ham is a type of dry-cured ham originating from Jinhua, a city in the Zhejiang province of China. It is one of the most famous varieties of ham in China and is renowned for its rich and fragrant flavor.

History

The production of Jinhua ham dates back to the Tang Dynasty (618–907 AD), making it one of the oldest types of dry-cured ham in the world. The ham is traditionally made during the winter months, following a process that involves salting, drying, and aging.

Production

The production process of Jinhua ham is meticulous and time-consuming. It begins with the selection of high-quality pork from pigs that are approximately one year old. The ham is then salted and left to dry for a period of time. Following this, it is washed and hung in a cool, well-ventilated area to dry and age. The entire process takes between six months to a year, resulting in a ham with a deep red color and a distinctive, rich flavor.

Culinary Use

Jinhua ham is often used in Chinese dishes for its unique flavor. It is commonly used in dishes such as Buddha's Delight and West Lake Vinegar Fish, where it is used to enhance the flavor of the other ingredients. It can also be eaten on its own, thinly sliced and served with soy sauce and sesame oil.

Cultural Significance

Jinhua ham holds a significant place in Chinese culture. It is often given as a gift during the Chinese New Year and other important festivals. The ham is also a popular ingredient in the traditional Chinese medicine due to its high protein content and low fat content.

See Also

• List of Chinese dishes
• List of hams
• Chinese cuisine

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