Black Ham

Black Ham

　　Longqing has three specialties: chicken mushrooms, ham, and wild honey. Anyone who has visited Longqing Yi and Zhuang Township in Shizong County will rattle this off when chatting casually with friends and family about local customs and traditions. Among the “three specialties” of Longqing, chicken mushrooms are nature’s tribute, wild honey is the essence crafted by insects, but the black ham is a “handcrafted masterpiece” passed down through generations and proudly treasured by the locals.

Not to mention how the black ham boasts a dark exterior with a red interior, fragrant and tender, or how it has become a prized home-cooked dish and a perfect gift—just look at how during festivals, the clean, boiled, finely sliced black ham, glistening with color and rich in flavor, with an aroma that fills the air, graces the tables of Longqing farmsteads and county-town restaurants. You can get a rough idea of its economic value and market demand. The black ham has become a beautiful “scenery” on the dining tables of the people of Shizong County.

The black ham is jet-black and glossy on the outside, flat and firm. When sliced into thick slabs, the red flesh and white fat are distinct, layered beautifully—the red like jujubes, the white like morning clouds reflecting sunlight, glistening with oil and exuding a subtle fragrance. Once washed, boiled, and finely diced, it takes on sharp edges and a plump, translucent look, filling the room with a rich aroma that refreshes the heart and soul. On the tongue, it is tender yet resilient, wonderfully aromatic. Not only does it taste pure, but the texture is also exquisite. Paired with a couple of jars of aged liquor? Absolutely divine—truly one of a kind, sure to delight diners and make their mouths water. There are many simple and versatile ways to enjoy black ham. Aside from boiling and eating it fully cooked, you can also stir-fry or steam it. It can either “star alongside” other dishes or “shine solo.”