Sabah Ham

Sabah Ham

Sabah Ham is a protected geographical indication product.

　　Sabah Ham

　　The Luquan County Science and Technology Bureau successfully introduced the "Xinyun Ham" processing technology from Yunnan Agricultural University and used locally raised Sabah eco-pigs for curing. Known for its vibrant color, delicious taste, and eco-nutritious qualities, it has been well received in the market.

　　The production method of Sabah Ham uses the hind legs of the local Sabah pig. The process includes leg selection, trimming into a lute shape, low-temperature cooling, blood draining, applying a specially prepared salt mixture in three stages, stacking, surface cleaning, and hanging in a ventilated, cool place for about six months to naturally cure. The result is a ham with a distinctive aroma and rose-colored cross-section, making it a fine accompaniment to meals.