Jinhua ham is marinated from hind leg of a "two-headed black" Jinhua pig. Jinhua ham is bright in color, red and white, lean meat is salty and sweet, fatty meat is fatty but not greasy, tasty and delicious, rich in protein, fat, various vitamins and minerals. Jinhua ham is similar to pipa, with bright yellow skin, ruddy flesh, and rich flavor.
Jinhua ham can be classified into "early winter ham", "good quality ham", "early spring ham" and "late spring ham" according to processing season; Leaf Smoked Legs, Sauce Legs and Frozen Legs.
According to historical data, history of Jinhua ham dates back to Tang Dynasty. In Book of Materia Medica, compiled by Chen Zangqi during Kaiyuan period of Tang Dynasty, it is written: "Ham is best for Jinhua." During Yuan Dynasty, Italian traveler Marco Polo spread Jinhua ham production method to Europe, and Europe also began to produce ham. During Ming Dynasty, Jinhua ham became a tribute to emperor, and during Qing Dynasty, Jinhua ham began to be sold abroad.
Jinhua Braised Ham
Jinhua ham can be eaten in a variety of ways. It can be cut into thin slices and steamed over water. It can be stewed with chicken, duck, fish, winter melon and bamboo shoots. It can also be used to make mooncakes and also eaten in a hot pot. Friends who are interested may want to try it, it's definitely different.