Xuan'en Ham

Xuan'en Ham

Xuan'en ham is a geographical indication protected product.

　　Authentic Xuan'en ham is crafted using traditional Chinese ham-making techniques combined with the curing methods of Tujia and Miao villages. It is made from carefully selected ingredients, features a unique production process, boasts superior quality, and has a long history. Alongside Jinhua ham from Zhejiang, Rugao ham from Jiangsu, and Xuanwei ham from Yunnan, it is known as one of the "China's Four Famous Hams."

　　Quality and Technical Requirements for Xuan'en Ham

　　I. Requirements for Ingredients and Additives

　　1. Pig breed and breeding requirements: Locally raised black pigs, bred for 8 to 10 months.

　　2. Pig leg: Fresh hind leg, weighing 4kg to 6kg.

　　3. Salt: Curing salt.

　　II. Processing Workflow

　　Ingredient selection → Trimming → Curing → Washing & Sun-drying → Rack fermentation → Unrack & stacking → Finishing. The entire process takes over 8 months.

　　III. Key Processing Points

　　1. Curing:

　　(1) Curing operations must begin after the Start of Winter and finish before the Beginning of Spring.

　　(2) Curing method: The first salting uses 70 to 80g of salt per 5kg of fresh leg; the second salting is done 24h to 30h after the first, using 140g to 150g of salt per 5kg; the third salting is on the fifth day after the second, using 70g to 80g per 5kg; the fourth salting is on the sixth day after the third, using 45g to 55g per 5kg; the fifth salting is on the seventh day after the fourth, using 20g to 30g per 5kg; the sixth salting is on the seventh day after the fifth, using 20g to 30g per 5kg. Total salt used per 5kg of fresh leg shall not exceed 400g.

　　2. Washing & Sun-drying:

　　(1) Soaking the leg: Immerse in clean water for 10h to 12h.

　　(2) Drying the leg: Dry until there is no free moisture on the surface.

　　(3) Shaping: Trim into a “bamboo leaf” shape.

　　3. Rack Fermentation: Ferment for 6 to 7 months until the meat surface is gradually covered with green or yellow-green mold.

　　4. Unrack & Stacking: Stack no more than 12 layers high.

　　IV. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Shape: Whole leg resembles a “bamboo leaf,” with small trotters and fine bones; sliced leg comes in chunks.

　　(2) Color & Flavor: Tender meat, yellow-glossy skin, rose-red lean meat, glossy white fat, fragrant aroma, and rich taste.

　　2. Physicochemical Indicators:

　　Item Requirement

　　Moisture (based on lean meat) % ≤ 48

　　Salt (based on sodium chloride in lean meat) % ≤ 10

　　Lean meat ratio/% ≥ 55

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.

　　The production area of Xuan’en Ham covers the current administrative region of Xuan’en County, Hubei Province.