Xuanwei ham (Xuanwei huotui)

Xuanwei ham is a traditional dry-cured ham from Qujing prefecture, China’s most famous ham-producing region. The Xuanwei ham was first produced some 250 years ago, in 1766. It is made with local Wujin pigs with a high fat percentage. Once cleaned, the ham is generously salted about three times, then hung in a well-ventilated room and left to cure for about a year.

At about 5 months, the ham will start to grow a powdery mould, which simply means it’s been cured properly. The ham is very sensitive to weather conditions, meaning any changes will impact its flavor, so it’s important to always check and adjust the moisture in the room in which the ham is stored.

Xuanwei ham is aged for a minimum of 8 months, and once it’s been aged for 3 years, it can be eaten raw. Since the Chinese are not prone to eating raw meat, Xuanwei ham is usually used in soups, stews, and braised dishes.