Jinhua ham is the finest product among cured meat products in my country. According to records, Jinhua folk cured ham began in the Tang Dynasty. In ancient times, there were many aliases such as "tribute leg", "smoke hoof", "smoked hoof", "salted leg" and "lanxun". Zhao Xuemin, a medical scientist in the Qing Dynasty, gave a more detailed testimony in "Supplements to Compendium of Materia Medica": "Lan Xun", the common name of ham, is the best one out of Jinhua. Jinhua has all six genera, but Dongyang and Pujiang are better. The marinated legs are divided into winter legs and spring legs, as well as front legs and back legs. The winter legs can stay for a long time, but the spring legs will change in summer, and the maggots will be difficult to eat for a long time. In the winter legs, the hind legs are only taken, and the flesh can be hidden for a long time, and the front legs are inferior. The highest ones have weak legs every day, delicious and fragrant, and can be served with tea, hence the name "tea legs". Jinhua ham needs to select fine Jinhua pigs and their pedigree fresh pig hind legs as raw materials. Jinhua pig is known as the "Chinese Panda Pig", and it is also commonly known as the Liangtouwu. The head and tail have black hair, and the rest are white. The skin is thin and the bones are thin, the meat is delicious, the fat content between the meat is high, and the legs are full.

　　 In 2001, the State Administration of Quality Supervision officially approved "Jinhua Ham" as a protected product of origin (ie a protected product of geographical indication).

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Food Features

Jinhua ham is bright in color, red and white, lean meat is fragrant and sweet, fatty but not greasy, delicious; it is rich in protein and fat, a variety of vitamins and minerals; it is made through winter and summer, and is decomposed by fermentation. , The nutrients are more easily absorbed by the human body, and have the functions of nourishing the stomach, nourishing the body fluid, invigorating the kidney and strengthening yang, strengthening the bone marrow, strengthening the feet, and healing wounds. It has thin skin and thin claws, bright yellow skin, pipa-like shape, ruddy flesh, and rich aroma. It is well-known for its "four uniques" in color, fragrance, taste and shape.

　　 Jinhua ham can decompose up to 18 kinds of amino acids under the combined action of acid, alkali or enzymes during the fermentation process for several months, 8 of which are essential amino acids that the human body cannot synthesize by itself.

　　 There are many different varieties of Jinhua ham due to the different raw materials, processing seasons and curing methods. For example, Jinhua ham is classified according to the season of curing. There are "early winter legs" from Chongyang to Lidong, "Zhengdong legs" from Lidong or Xiaoxue to Lichun, "early spring legs" from Lichun to vernal equinox, and "early winter legs" from Lichun to vernal equinox, and "early winter legs" from Chongyang to Lidong. Late Spring Legs". According to the raw materials used, there are "ham" processed with pig hind legs, "wind leg" processed with pig front legs, also known as "square leg", and "moon leg" pickled with front legs with bones removed, also known as " "Cloud hooves" or "hooves run", there are "Xuanshan legs" processed from dog hind legs, "Deep Mountain legs" processed with wild boar hind legs, also known as "Xiaozhen leg", and "small ham" processed with pig tail. According to the processing methods, there are "Jiang's legs" with unique processing technology and methods, "bamboo-leaf smoked legs" smoked with bamboo leaves, "sauce legs" pickled with salt and then sweet sauce, and "soy legs" pickled with salt and then sugar. "Sugar legs", there are "wind-frozen legs" that are air-dried after salted water.

　　 The Jinhua Ham Trading Company in the "Prosperous Picture of Gusu" by the court painter Xu Yang during the Qianlong period of the Qing Dynasty

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Historical Origins

Statement one

The origin of Jinhua ham is related to Zongze, a famous anti-Jin warlord in the Song Dynasty. At that time, Zongze returned in a victory against the Jin Dynasty. The villagers scrambled to bring the pork leg back to Kaifeng to comfort the soldiers. Because of the long distance, the villagers salted the pork leg for carrying. The marinated pork leg is red like a fire and is called ham. Hou Zongze dedicated the "marinated leg" to the court. King Kang Zhaogou saw his flesh red as a fire, and praised him. The imperial name "ham" is the icing on the cake. In the Southern Song Dynasty, Dongyang, Yiwu, Lanxi, Pujiang, Yongkang, Jinhua and other places were all under the jurisdiction of Jinhuafu, so the ham produced in these areas is collectively called Jinhua ham.

Statement two

Ham originated in Wenzhou area, Wenzhou often has floods, and because of the coastal waters, seawater inverted when the floods occurred. After the floods passed, the farmers returned from the place of refuge, and some drowned pigs were dug out from the sand. After the treatment of natural nitrite and sodium chloride in seawater, it becomes natural bacon or ham.

According to historical data, Jinhua ham began in the Tang Dynasty. It is recorded in the "Materia Medica Supplements" compiled by Chen Zangqi during the Kaiyuan period of the Tang Dynasty: "Ham is good for producing Jinhua." During the Song Dynasty, the production scale of Jinhua ham continued to expand and became famous for Jinhua. Specialty: During the Yuan Dynasty, Italian Marco Polo spread the method of making ham to Europe and became the origin of European ham; in the Ming Dynasty, Jinhua ham had become a famous specialty of Jinhua and even Zhejiang, and was listed as a tribute; in the Qing Dynasty, Jinhua ham had been Exported to Japan, Southeast Asia, Europe and the United States.

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How to eat gourmet

Pickled fresh

　　 150 grams of spring bamboo shoots, peeled and sliced ​​into thin slices, add a spoon of salt to the pot and cook for 10 minutes, soak the cooked bamboo shoots in clean water to remove astringency (change the water every 4 hours, three times). Cut 80 grams of bacon into small pieces, wash with water to remove excessive salt on the surface, and cut 90 grams of lean meat into small pieces, blanch in a pot to remove blood. Wash 40 grams of Jinhua ham and cut into thin slices. Put ginger slices and ham slices in the pan and fry until the fat part of the ham becomes transparent. Add the washed bacon and stir fry until it is fragrant, add a bowl of boiling water, and then add the blanched pork lean. Wash the green onions and cut into long sections and put them in the pot, then put in the bamboo shoots to remove the bitter water, bring to a boil on high heat, and cook on low heat for half an hour.

Stewed winter melon with ham

　　100 grams of ham are washed and cut into slices, and 200 grams of winter melon are peeled and cut into small pieces. Heat the pan and add oil, add the winter melon to the oil and fry until it becomes a bit transparent. Add the ham and sauté until fragrant, add water to a boil, simmer for about 20 minutes, sprinkle with chopped green onion, and serve.

Steamed ham

　　 Jinhua ham is washed and soaked in water to remove excess salt, then sliced ​​and placed on a plate. Place the plate in the steamer and heat it over water. Bring the water to a boil on a high fire and steam it on a low fire for about 20 minutes.