Rugao ham

Rugao ham is a type of dry-cured ham originating from Rugao, in the Jiangsu province of China. It is one of the most popular types of Chinese ham and is known for its rich flavor and deep aroma.

History

The production of Rugao ham dates back to the Qing Dynasty, making it a traditional food with a history of over 200 years. The ham is named after its place of origin, Rugao, which is renowned for its ham production.

Production

Rugao ham is made from high-quality pork hind legs. The process involves several steps including salting, washing, drying, and aging. The unique climate of Rugao, with its cold winters and hot summers, provides the ideal conditions for the ham to dry and mature, contributing to its distinctive flavor.

Characteristics

Rugao ham has a reddish-brown color and a firm texture. It is known for its rich, savory flavor and deep, smoky aroma. The ham is often used in Chinese cooking, adding depth and complexity to a variety of dishes.

Culinary Uses

In Chinese cuisine, Rugao ham is often used to flavor soups and stews. It can also be used in stir-fries, or served thinly sliced as part of a cold meat platter. The ham's robust flavor makes it a versatile ingredient that can enhance a wide range of dishes.

See Also

• Jinhua ham
• Xuanwei ham
• Chinese cuisine
• List of hams

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