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Ham produced in Jinhua Zhejiang and Rugao Jiangsu, Anfu Jiangxi and Xuanwei Yunnan is the most well-known. Ham looks bright with a clear distinction color between red and white. Lean meat smells good and is salty yet sweet. Fat meat is delicious and appetizing but not greasy. Ham is famous for bright red color as if fire. As a legend goes, it was usually made by roast smoking in early times, hence the name. According to local chronicles, Jinhua ham was created in Song Dynasty. Zhejiang people used it to serving anti-gold troops led by Zong Ze and listed as an article of tribute. So far, it has had eight hundred years’ history. By Qing Dynasty, Jinhua ham had been sold to Japan, Southeastern Asia, Europe and America. Rugao ham has also had more than a hundred years’ history since it started from A.D.1851. It looks like pipa with fine skin and claw. Its color looks as red as fire. It also has unique flavor. As it is unique and good in color, smell, taste and appearance, it is honored as “Northern Ham of China”.

In 1935, Jinhua ham won gold award in Honolulu International Food Exhibition in America. Since then, it has enjoyed a widespread reputation as the only ham brand that has ever won such honor. In 2006, it was awarded “China Brand-name Product” by China Brand Strategy Promotion Committee. Anfu ham has a long history. Originated from pre-Qin period, it was the “salted ham” used to make sacrifice. In Wugong Mountain, a famous scenic spot of Taoism, local people offered super pig trotter as a tribute to God to eliminate evil spirits and disasters. The meat after sacrifice could be picked with salt to make “salted ham”. Later meat from pig leg was also pickled as “ham”, which was made in a feast on festival day or when guests come to visit. Ham can serve as spleen appetizer which is beneficial to blood. It can treat diseases such as consumptive palpitation, no appetite and dysentery. It has always been regarded as delicacy on a feast and treasurable gift.