What are the three big hams in China?

What are the three big hams in China? Yunnan Xuanwei Ham Zhejiang Jinhua Ham Jiangsu Rugao Ham

Xuanwei ham is one of the famous local specialties in Yunnan Province, which is named after it is produced in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin and thick meat, and moderate fat; Cut into sections, with rich aroma and bright color, lean meat is bright red or rose red, fat meat is milky white, bones are slightly pink, and blood gas looks moist.

Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg". Xuanwei ham has a long history, which started in Ming Dynasty at the latest. Dr. Sun Yat-sen wrote an inscription "Drinking and Eating Virtue". Since then, Xuanwei ham has become famous and exported to Hong Kong, Singapore and other places.

Characteristics of Xuanwei ham

The master will cut off the fresh pork leg, which is the best choice for the front leg meat. Then scrape off its hair with a knife, and then sprinkle salt and pickled water. After that, Yunnan specialty well salt was used as pickling material. Well salt should be boiled, and the cooked well salt will be evenly coated on the pig's legs by the master. The weather in Yunnan is getting colder and colder.

Hang the pickled pork leg in a special hut in toad in the hole. After that, there will be a long wait. Toad in the hole needs a long time, usually more than three years. If it is less than three years old, ham is hard to taste. The ham made in such a long time is not only bright in color, but also fragrant and expensive.

Of course, I can't know the toad in the cave, and I can't tell you the detailed preparation method, but I know that the production of this kind of food can't reach that level by industrial production methods. It is said that everyone who can learn toad in the hole will have the present craft only after being taught by the previous generation, and the average person can't learn it.